Frangipane Filling

• ½ cup (115 g) unsalted butter, at room temperature
• ½ cup (100

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed for 4 to 5 minutes, until the mixture is a little fluffy. Scrape down the bowl and beat the eggs in one at a time. Remove the mixer bowl and, by hand, mix in the flour, vanilla, almond extract, and salt until combined. The texture will be a bit grainy and rough, but don’t be alarmed.