Frangipane

We used Frangipane in out Tartlet Shells as a filling.

12 oz sugar

12 oz butter, softened

12 oz almond flour

6 eggs (whole)

1. Use stationary mixer with paddle cream butter + sugar
2. Add eggs, one at a time
3. Add almond flour, slowly
4. Mix until incorporated
5. Scrap Bowl down occasionally.