Add Flair to Your Desserts With Frangipane (Almond Cream) (2024)

Frangipane—a velvety almond cream that's enhanced with just a hint of vanilla—is the not-so-secret ingredient in some of the world's best desserts and pastries. The almond cream, which has a nutty, sweet taste, adds delicious richness and texture when used as a filling for tarts, cakes, and pastries (think almond croissants). Popular recipes are the Bakewell tart (a pastry shell filled with layers of frangipane, jam, and flaked almonds), the conversation tart (filled puff pastry drizzled with royal icing), Pithiviers (a puff pastry pie), numerous fruit tarts, and Jésuite (a triangular filled pastry).

Frangipane is a snap to make and a key part of any good baker's repertoire. The recipe is simple and can be made with a few different methods—in the food processor, stand mixer, or by hand. However you do it, the recipe involves nothing more than mixing all the ingredients together until well combined.

As frangipane contains raw ingredients (including egg and flour), it has to be cooked before being consumed, but that shouldn't be a problem since whatever recipe you're using it in will call for baking. This frangipane recipe makes enough almond cream for one large tart or several small tartlets.

What Is Frangipane Made Of?

Frangipane is a simple combination of butter, sugar, almond meal, egg, vanilla, and a small amount of flour. The special ingredient here is the almond meal, which is made by grinding almonds. Although it's not the exact same as almond flour (which has a finer consistency), you can use either in this recipe.

Frangipane's Murky Origin Story

There are a number of different hypotheses about who invented frangipane and how it got its name, which stems from the Italian phrase frangere il pane, meaning "to break bread." One common story about how the recipe came about is that it was derived from—and named for—a member of the Roman Frangipani family, who, legend has it, distributed bread to the poor (hence their name).

A second story takes place in the 16th century—Marquis Muzio Frangipani, an Italian nobleman living in Paris, invented the bitter almond perfumed glove, a sought-after accessory said to be worn by Louis XIII. To take advantage of the glove's popularity, bakeries added almond flavoring to their pastry cream and called it frangipane.

A third story suggests that it stems from an almond treat given to St. Francis of Assisi on his deathbed. To further complicate things, sometimes its name is attributed to the tropical flower frangipane itself.

Is Frangipane French or Italian?

While some stories trace frangipane's origins to Italy, the ingredient is more commonly associated with French pastry.

What's the Difference Between Frangipane and Marzipan?

Frangipane and marzipan are both made from almonds and used in desserts. Marzipan is denser than frangipane and is used more for decorative purposes, on top of cakes, or shaped into forms and baked (such as cookies). Frangipane is used as a filling and must be baked. Marzipan and frangipane can't be substituted for each other, but fortunately neither one is very hard to make.