Frangipane (Almond Cream)

Makes: About 1½ cups

Time: 5 minutes

Despite its name, this has no cream in it—we have eggs and butter to thank for its velvety texture. It’s bursting with rich almond flavor, making a perfect filling for Croissants, Galette des Rois, and many pies. Unlike many fillings, this one is always baked, usually into the center of pastries or tarts. It’s spreadable at room temperature; chilled, it thickens up but stays loose enough to work with. And don’t be shy about swapping in other nut flours—pistachios, hazelnuts, and walnuts all make for phenomenal variations.

Use a food processor to pulse together the almond flour, sugar, butter, eggs, salt, and almond extract until combined. It should be a soft but thick paste; if it’s runny, add the flour and mix until it’s just incorporated.