Frangipane Cookie Cups Recipes
FRANGIPANE COOKIE CUPS
I learned to bake with almond meal during a trip to Europe. This bite-size treat is loved by my friend Irene who is on a gluten-free diet.
Provided by Lisa Keys @blendwell
Categories Cookies
Number Of Ingredients 10
Steps:
- Heat oven 350F. Line 24 mini muffin cups with paper liners.
- In a mixing bowl, beat butter and sugar until light and creamy. Add zest, eggs, honey, salt and almond extract; blend well. Add almond meal; blend well.
- Divide batter among prepared cups. Top each with 1 almond.
- Bake 12 minutes or until puffed and golden brown. Cool. Dust with powdered sugar.
CLASSIC FRANGIPANE
The classic French frangipane is made by preparing a pastry cream and almond cream separately and then mixing the two. This will keep in the refrigerator for 3 to 4 days.
Provided by nch
Categories French Desserts
Time 25m
Yield 8
Number Of Ingredients 10
Steps:
- Bring milk to a boil in a saucepan. Remove from the heat and set aside.
- Beat 1/4 cup sugar, egg, and egg yolk together until foamy. Add flour and slowly pour in hot milk, beating constantly until smooth and no lumps remain.
- Pour the mixture back into the saucepan and slowly bring to a simmer over low heat. Cook, beating constantly to avoid any lumps, until thickened, 3 to 5 minutes. Remove from the heat.
- Add butter and stir until melted. Add the remaining 1/2 cup sugar, almond meal, vanilla extract, and almond extract. Let cool, stirring every so often to prevent a skin from forming.
- Once cooled, use it right away or refrigerate until ready to use.
Nutrition Facts : Calories 194.4 calories, Carbohydrate 25.5 g, Cholesterol 64.7 mg, Fat 8.3 g, Fiber 0.1 g, Protein 5.4 g, SaturatedFat 4.2 g, Sodium 24 mg, Sugar 20.4 g
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