Ingredients
1/2 cup blanched whole almonds, toasted
1/2 cup plus 2 tablespoons sugar
6 tablespoons unsalted butter, room temperature
1 large egg
1/4 cup tahini, well stirred
2 tablespoons unbleached all-purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon pure vanilla extract
Preparation
Place almonds and sugar in a food processor; process until finely ground. Add butter, egg, tahini, flour, salt, and vanilla; process until smooth. Frangipane can be stored in an airtight container in refrigerator up to 1 day; return to room temperature before using.
