Almond Frangipane Recipes

Steps:

• Preheat the oven to 375°F. Finely grind the nuts with 3 tablespoons sugar in a food processor.
• Put the butter and remaining 1/2 cup sugar in the bowl of an electric mixer fitted with the paddle attachment; cream on medium speed until pale and fluffy, about 2 minutes. Add the egg and yolk; mix 2 minutes. Add the nut mixture, flour, vanilla seeds, and salt; mix on medium-high until pale and fluffy, about 3 minutes.
• Refrigerate in an airtight container until ready to use, up to 3 days.

Steps:

• Preheat oven to 375 degrees. Process nuts with 3 tablespoons sugar in a food processor until finely ground.
• Put butter and remaining 1/2 cup sugar in the bowl of an electric mixer fitted with the paddle attachment; cream on medium speed until pale and fluffy, about 2 minutes. Add egg and yolk; mix 2 minutes. Add nut mixture, flour, vanilla seeds, and salt; mix on medium-high until pale and fluffy, about 3 minutes.
• Refrigerate in an airtight container until ready to use, up to 3 days.

Steps:

• 1. Preheat the electric pie maker until ready to use.
• 2. Cut the pre made crust into 4 large rounds using the pastry cutter.
• 3. In a food processor, combine 1 cup of the toasted almonds and sugar. Process until the mixture is finely ground. Add the butter, egg, egg yolk, vanilla and almond extract. Process until well blended and smooth.
• 4. Working quickly, place the pie dough rounds into the pie maker, molding the dough into the wells, forming the bottom crust.
• 5. Divide the filling among the 4 crusts and spread evenly. The remaining almonds are used for "garnish".
• 6. Following manufacturers instructions, bake the pies until the crusts are brown and the filling is puffed and slightly cracked, about 11 minutes.
• 7. Using the pie lifter or fork, gently remove the pies onto a wire rack to cool.
• 8. Once cooled, top with confectioners sugar, remaining almonds and raspberries. Serve warm or at room temperature.