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Alastair Little's Italian Kitchen

Alastair Little's Italian Kitchen

By Alastair Little

Published 1996

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This is the simplest and most robust of all the various almond mixes known collectively as frangipane. This quantity will make enough for the three tart cases in the Pastry Shell recipe. It freezes well, but will also hold for several days in the fridge.


  • 100 g blanched almonds (these achieve a much better result than pre-ground almonds, which often tend to be rather stale)
  • 100 g plain flour
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In a food processor, chop the almonds until they form a fine meal. Add the flour, sugar and the butter cut into small pieces. Process until it resembles fine crumbs. Add the eggs, and process for a minute or so until a creamy mixture is made. Scrape out of the processor into a bowl. Wrap in clingfilm and store in the fridge. You will need to take it out of the fridge an hour before needed.