Frangipane, an almond-flavored filling, was named after the 16th-century Marquis Muzio Frangipani, who invented a bitter-almond scent for perfuming gloves. Parisian pastry chefs were so enthusiastic, they created their own edible version.
- Yield: Makes 1 3/4 cups
Source: Martha Stewart Living, October 1998
- 8 tablespoons (1 stick) unsalted butter, room temperature
- 1/2 cup sugar
- 1 large egg
- 4 1/2 ounces (1 cup) finely ground blanched almonds
- 1 tablespoon dark rum
- 1 teaspoon pure almond extract
- 1 tablespoon all-purpose flour
Place butter and sugar in the bowl of an electric mixer fitted with paddle attachment. Beat until light and fluffy. Add egg, ground almonds, rum, almond extract, and flour; beat until smooth. Store in an airtight container, refrigerated, up to 4 days.