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Frangipane

(Wendy Maeda/Globe Staff)
October 20, 2010

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Makes about 1 cup

1/4 cup ( 1/2 stick) unsalted butter, at room temperature
1/4 cup sugar
1/3 cup blanched whole almonds, ground to a powder, or 1/2 cup almond flour
1 egg
2 teaspoons flour
1/8 teaspoon vanilla extract
Pinch of kosher salt
1. In an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for 1 to 2 minutes or until light. Add the ground almonds or almond flour and beat at medium speed for 1 minute. Scrape down the sides of the bowl once or twice.

2. With the mixer set on low speed, beat in the egg, flour, vanilla, and salt. Adapted from “Flour: Spectacular Recipes From Boston’s Flour Bakery + Cafe’’