Walnut Frangipani
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1ÂĽcups black walnut pieces
- ½cup granulated sugar
- â…”cup light-brown sugar
- 2sticks softened unsalted butter
- ÂĽteaspoon ground cinnamon
- 2tablespoons dark rum or 2 teaspoons vanilla extract
- 4large eggs
- ½cup plus 1 tablespoon flour
- ½teaspoon baking powder
- ÂĽteaspoon salt
Nutritional analysis per serving (14 servings)
284 calories; 21 grams fat; 9 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 6 grams polyunsaturated fat; 20 grams carbohydrates; 1 gram dietary fiber; 14 grams sugars; 4 grams protein; 79 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
In a food processor, finely grind the walnuts and the granulated sugar. Set aside. With an electric mixer on medium speed, cream the brown sugar and the butter until light and fluffy. Add the ground nut mixture, cinnamon and rum or vanilla. Beat in the eggs one at a time. Combine the flour, baking powder and salt. Lower the mixer to the lowest speed and stir in the flour mixture until just absorbed. Use as a filling for tarts, pastries and other baked goods. It will keep refrigerated, tightly sealed, for 3 days or frozen for up to 6 months.
Private Notes
Comments
Made an Apple, English Walnut Frangipane Tart, it turned out wonderful. The recipe spects were right on, used Irish butter, as it seems to give excellent results.
Advertisement