3. Chill and Store
Once the dough is fully mixed, transfer it into an airtight container. Smooth the top with a spatula and seal tightly. Refrigerate the frangipane for up to 1 week to let the flavors deepen and the dough firm up. You may also freeze it for up to 2 months for later use—simply thaw in the refrigerator overnight before baking.
When ready to use, scoop or spread the frangipane as desired—into tarts, as a cookie base, or beneath sliced fruit before baking. If using in cookie form, shape into small rounds and bake at 350°F (175°C) for 10–12 minutes, or until the edges are lightly golden and the tops are just set.
Serving Information
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: About 2 cups frangipane
