Frangipane Made with Almond Paste with Chef Gail Sokol

[@SusanSlattery]

ALRIGHT! I watch those baking shows, and nice to know what Frangipane is!

[@GailSokol]

So glad to help!!!

[@marklavsky3587]

Looks yummy, can’t wait for recipes for the. Just made your almond horns. Love them

[@GailSokol]

I am so glad you liked the almond horns!

[@andrehovsepian4573]

I bake frangipane tart with pear often!! My fav!!

[@GailSokol]

I know, right? Frangipane is definitely delicious!!!

[@1mouseman]

Great!

[@user-hd5mr8nt8b]

Question - I want to spread the frangipan between cookies that are already baked, can I bake the frangipane separately and use it afterward? What will the consistency be and how to go about it? Thank you

[@GailSokol]

Unfortunately, no. Frangipane must be baked before using because of the raw eggs. My suggestion would be to make a simple almond buttercream to sandwich between your cookies. Take 2 sticks softened unsalted butter and beat with 3 cups confectioner's sugar until light and fluffy. Add 1 teaspoon almond extract and mix in. You can even spread about a teaspoon of almond paste over half your cookies and then spread with some almond buttercream for an extra intense almond flavor. Top each one with another cookie to make a sandwich. Be sure you soften the almond paste by rolling small teaspoonfuls in your hand and then flattening slightly to fit the diameter of your cookies. Let me know what you decided to do!! Your idea sounds yummy!!

[@user-hd5mr8nt8b]

@@GailSokol Thank you for the prompt reply. I understand that frangipan needs to be cooked but I was wondering what would happen if I cooked it, say, on a flat cookie sheet, then scooped it up and spread it on the cookies, or would it not be maleable enough? What I ended up doing was mixing Solo almond paste with heavy cream and it gave me the desired affect, a more creamy softer filling. I added just a tiny amount of rum and almond flavoring and it is so delicious. The cookies I am making are Ishlske tortes. An ancient Austrian cookie that Czechs make on Christmas. My late mother made them so good but I don't know how she tweaked the filling so its a work in progress. Thank you so much !! Merry Christmas!

[@myjo24de]

Hi, just made your Quick Danish Dough recipe (brilliant!) and would like to use this frangipane as a filling. Question…can the left over almond cream be frozen?

[@GailSokol]

Yes. You can keep it in an airtight container and freeze for up to 3 months. Just thaw and bring to room temperature before baking it off. Thanks for reaching out!!!

[@myjo24de]

@@GailSokol Thanks! You’re right…it is delicious! Would love to see you make various pastries using this filling.