New This Month

Almond Frangipane

Use this recipe when making our Sugar Plum Tart.

  • Yield: Makes 2 cups

Source: Martha Stewart Living, July 2004


  • 1 cup whole blanched almonds, toasted and cooled
  • 1/2 cup plus 3 tablespoons sugar
  • 8 tablespoons (1 stick) unsalted butter, softened
  • 1 large egg, plus 1 large egg yolk, room temperature
  • 2 teaspoons all-purpose flour
  • 1/2 vanilla bean, halved lengthwise and seeds scraped to loosen
  • 1/4 teaspoon salt


  1. Preheat oven to 375 degrees. Process nuts with 3 tablespoons sugar in a food processor until finely ground.

  2. 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.

  3. Refrigerate in an airtight container until ready to use, up to 3 days.

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