What’s the difference between marzipan and almond paste?

Ingredients

• 200 g Almond Paste (unsweetened, high almond content)
• 100 g Unsalted Butter (softened to room temperature)
• 80 g Granulated Sugar (fine granules)
• 2 large Eggs (room temperature)
• 30 g All-Purpose Flour (sifted)
• 1 tsp Vanilla Extract (pure vanilla)

Instructions

1. Gather and Prepare Ingredients

   Measure all ingredients, soften butter, and bring eggs to room temperature.

   Time: PT5M

2. Cream Butter and Sugar

   In a mixing bowl, beat the softened butter and granulated sugar together until the mixture is light, fluffy, and pale in color.

   Time: PT5M

3. Incorporate Almond Paste

   Add the almond paste to the creamed butter‑sugar and mix until fully combined and smooth.

   Time: PT3M

4. Add Eggs

   Add the eggs one at a time, beating well after each addition to ensure a uniform mixture.

   Time: PT3M

5. Fold in Flour and Vanilla

   Sift the flour over the batter, add vanilla extract, and gently fold until just incorporated. Do not over‑mix.

   Time: PT2M

6. Chill the Frangipane

   Cover the bowl with plastic wrap and refrigerate for 10 minutes. This firms the mixture for easier spreading.

   Time: PT10M

7. Bake (if using as a tart filling)

   Preheat the oven to 350°F (175°C). Spoon the chilled frangipane into prepared tart shells, spreading evenly. Bake for 25‑30 minutes, until the top is golden and a toothpick inserted near the center comes out clean.

   Time: PT30M

   Temperature: 350°F

Nutrition Facts

Calories

300

Protein

7 g

Carbohydrates

18 g

Fat

22 g

Fiber

1.5 g