Almond Cream


by: Chi Town Kitchen

Almond cream is not almond paste. Almond cream is a mixture of eggs, butten and almond flour or ground almonds - made from sweet, not bitter, almonds - while almond paste contains some bitter almonds to give it its distinctive flavor. Almond cream is often used to line tart shells for both cooked and raw fruit tarts. When almond cream is combined with pastry cream it becomes frangipane, which is lighter than almond cream and preferred by some bakers for lining tarts (see variation). You can also substitute other nuts to make other nut creams - toasted hazelnuts are especially good.


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serves: 1

1 1/2 cups almond flour (or 2 cups blanched almonds)

1/2 cup butter

10 tablespoons sugar

1 egg

1 egg yolk

2 tablespoons dark rum (optional)

Nutrition Facts
Almond Cream

Servings Per Recipe: 1

Amount per Serving

Calories: 2303

  • Total Fat: 171.2 g
  •     Saturated Fat: 66.6 g
  •     Trans Fat: 3.8 g
  • Cholesterol: 592.2 mg
  • Sodium: 884 mg
  • Total Carbs: 157.8 g
  •     Dietary Fiber: 17.4 g
  •     Sugars: 131.6 g
  • Protein: 39.4 g

how is this calculated?

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1.  To make almond cream, cream sugar and butter until smooth, then work in the eggs. Work in the almond flour (or ground almonds) and rum.

2.  To make frangipane, stir together almond cream and pastry cream.

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