Pistachio Frangipane

Sweet, nutty pistachio frangipane - just 5 ingredients and so quick. It's a pistachio filing perfect for croissants, pastries and tarts.

Print Pin

Prep Time: 15

Cook Time: 0

Total Time: 15

Servings: cups

Calories: 1077kcal

For best results, weigh ingredients with a kitchen scale.

If you have ground pistachios, you can skip this step.
Add the pistachios to a food processor or blender and process to a fine crumb. Make sure to stop and mix regularly so the nuts don’t turn oily. If they’re getting too warm stop for a few minutes then return to it. Nuts can turn to nut butter very quickly and we don’t want that here.
In the bowl of a stand mixer with paddle attachment or large bowl using a hand mixer on medium speed, beat the butter and sugar until light and creamy.
One at a time, add the eggs beating on low each time until each one is fully incorporated. Add the almond extract with the last egg.
Fold in the ground pistachios and plain flour with a spatula.
Pistachio frangipane must be baked before consuming. Use it to fill tart shells, croissants or Danishes.
The pistachio frangipane can be stored in the fridge in an airtight container for up to 3 days or the freezer for up to 3 months.
Please take a moment to leave a comment & rating. It's appreciated and so helpful.

Yield: Makes 2 ⅔ cups
This recipe can be easily scaled to double or half. Two thirds of this recipe works well for a 9 inch tart (depending on it's depth).
Allergens: Nuts, eggs, dairy, wheat, gluten.
Nutrition information shown is for a full batch.

Tried this recipe?Make sure to !