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Frangipane

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Frangipane

Author: Chef

Time:

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Difficulty:

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Serving Size:

Yield: 34 ounces

Ingredients:

1 pound Almond paste
2 ounces Granulated sugar
7 ounces Unsalted butter, room temperature
4 Eggs
1 tablespoon Vanilla extract
1 1/2 ounces Cake flour

Instructions:

1. In mixing bowl with paddle attachment, blend almond paste and sugar on low speed.

2. Gradually add butter in small amounts, waiting for previous added amount to be fully incorporated.

3. Gradually add eggs, mix on medium speed for 5 minutes to make mixture light and airy.

4. Yield: 2 lb. 2 oz.

Yield: 34 ounces

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