Description
To make this vegan frangipane, we swap the butter for a plant-based fat and use applesauce, aquafaba, or vegan egg substitute instead of egg. This frangipane keeps well in the fridge and can also be frozen.
Ingredients
- ½ cup almond meal
- 2 tablespoons almond meal
- ¼ cup white sugar
- ¼ cup unsweetened applesauce
- 1 ½ tablespoons all-purpose flour
- ½ teaspoon vanilla extract, or to taste
- ⅛ teaspoon almond extract, or to taste
Instructions
- Combine 1/2 cup plus 2 tablespoons almond meal
- sugar
- applesauce
- flour
- vanilla extract
- and almond extract in a bowl; stir until smooth. Let it firm up in the refrigerator for about 1 hour before using.
- For later use
- place in an airtight container and refrigerate for up to 1 week
- or freeze for up to six months.
Prep Time: 5 mins
Total Time: 1 hr 5 mins
Servings: 4