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Here you go: Almond Cream (aka frangipane) from Johnny Iuzzini's *Sugar Rush*

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Joined: Dec 12, 2005


Posted to Thread #30203 at 1:19 pm on Apr 3, 2018

8 TBL cold, unsalted butter, diced (113 g)
1/2 C sugar (100 g)
1 tsp kosher salt (4 g)
1 C almond flour (95 g)
3 TBL all purpose flour (24 g)
2 large eggs
1 tsp vanilla extract

Pulse butter, sugar and salt in processor until no lumps of butter remain.
Add both flours and pulse just until combined.
Add eggs one at a time.
Add vanilla and pulse until smooth.

Makes 2 cups

Use immediately, or cover with plastic wrap and store in refrigerator for 3 days or up to 1 month in freezer. Thaw in refrigerator.

MarilynS Notes:
Tasting it raw, I thought it was a bit salty. I'd cut the salt a bit next time.
I used almond meal.

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