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I love almond flavored pastries, especially almond croissants, and have been intrigued by frangipane. SO I was especially happy to see a recipe for almond frangipane in Debra Madison’s book Seasonal Fruit Desserts: From Orchard, Farm, and Market. This recipe makes enough for two galettes or tarts, It keeps in the refrigerator for a week, Just get it to room temperature before use because it has to be spread.

• 1 1/2 cups raw almonds
• 1/4 teaspoon salt
• 2 Tablespoons flour

Mix the above in a food processor until the almonds are finely pulverized. Not quite the texture of flour, but fine.

Add

• 1/3 cup of maple syrup
• 7 Tablespoons of butter

and process until smooth. Then add the following and mix using the food processor until all are incorporated in a somewhat smooth paste.

• 1 egg, plus 2 egg yolks
• 1/2 teaspoon almond extract
• 1 to 2 tablespoons of amaretto or kirsch

Refrigerate until ready for use.