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Frangipane
Almond Paste
- Makes about
900 g
- Difficulty
Easy
By Gary Rhodes
Published 1996
Some recipes are absolute classics that can be used in so many dishes. Well, this is certainly one of them. One thing I have found with this recipe is just how versatile it is. It’s the mix that’s used in Bakewell Tart. I’m using it in a few recipes in this book; Plum and Almond Slice, Cherry and Almond Tart and Pear and Hazelnut ‘Pasties’. If you want smaller quantities, simply halve or
Ingredients
Method
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