Frangipane Filling

Name: Frangipane Filling
Yield: Makes 1 3/4 cups
Ingredients: 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

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.

Source: Martha Stewart Living, October 1998

Makes 1 3/4 cups

Yield

Ingredients

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

Directions

1. 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.