Food & Cooking Recipes Dessert & Treats Recipes Sesame Frangipane Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 9, 2019 Print Rate It Share Share Tweet Pin Email Photo: Will Anderson Prep Time: 10 mins Total Time: 10 mins Yield: Makes 1 1/2 cups Use this recipe to make our show-stopping Chocolate-Sesame Tarte Soleil. Ingredients ½ cup blanched whole almonds, toasted ½ cup plus 2 tablespoons sugar 6 tablespoons unsalted butter, room temperature 1 large egg ¼ cup tahini, well stirred 2 tablespoons unbleached all-purpose flour ½ teaspoon kosher salt ½ teaspoon pure vanilla extract Directions Place almonds and sugar in a food processor; process until finely ground. Add butter, egg, tahini, flour, salt, and vanilla; process until smooth. Frangipane can be stored in an airtight container in refrigerator up to 1 day; return to room temperature before using. Rate it Print