Frangipane Cookie Cups Food

FRANGIPANE COOKIE CUPS

Steps:

• Heat oven 350F. Line 24 mini muffin cups with paper liners.
• In a mixing bowl, beat butter and sugar until light and creamy. Add zest, eggs, honey, salt and almond extract; blend well. Add almond meal; blend well.
• Divide batter among prepared cups. Top each with 1 almond.
• Bake 12 minutes or until puffed and golden brown. Cool. Dust with powdered sugar.

FRANGIPANE

Steps:

• 1. If using whole or sliced almonds, grind them in the food processor as finely as possible without turning them into a paste. Set aside.
• 2. Using the stand mixer or a medium bowl and the handheld mixer, cream together the butter and sugar on medium speed for 1 to 2 minutes if using a stand mixer or 3 to 4 minutes if using a handheld mixer, or until light. Add the ground almonds or the almond flour and beat on medium speed for 1 minute, or until thoroughly incorporated. Stop the mixer and scrape the sides and bottom of the bowl. Or, use a medium bowl and a wooden spoon; creaming the butter and sugar will take 4 to 5 minutes and incorporating the nuts or almond flour will take about 1 1/2 minutes.
• 3. With the mixer on low speed or with the wooden spoon, beat in the eggs until blended. Add the all-purpose flour, vanilla, and salt and beat just until combined. Use immediately or store in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 weeks. If refrigerated, let sit at room temperature for 1 hour before using. If frozen, thaw in the refrigerator overnight, then let sit at room temperature for 1 hour before using.

QUICK AND EASY FRANGIPANE

Steps:

• Beat butter and sugar until creamy. Add almond meal, egg, flour, vanilla extract, and almond extract. Stir until smooth and no traces of flour remain.
• Use at once or fill in an airtight container and refrigerate to use the same day.