Frangipane wafers


by: Laura

If you like, you can twist or roll each biscuit into another shape, such as a "cigar", while still warm. Other variations include using a pastry bag with a very small opening to pipe the mixture onto the waxed paper in thin strips, making hairpin—like shapes. When they come out of the oven and are still warm, twist them into halls. Alternatively, you can brush the mixture onto the waxed paper in whatever shapes you like, using a pastry brush, and the biscuits will come out looking like lace. The thinner the mixture, the less time it needs in the oven, so keep an eye on it, and take it out as soon as it turns pale gold.


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serves: 1

1/4 cup ground almonds

4 1/4 teaspoons flour

1/3 cup confectioner’s sugar

7 teaspoon melted butter

8 teaspoons egg whites

1-1 1/4 teaspoons Amaretto liqueur

Nutrition Facts
Frangipane wafers

Servings Per Recipe: 1

Amount per Serving

Calories: 863

  • Total Fat: 69.9 g
  •     Saturated Fat: 37.6 g
  •     Trans Fat: 2.3 g
  • Cholesterol: 153.7 mg
  • Sodium: 512.3 mg
  • Total Carbs: 55.5 g
  •     Dietary Fiber: 3.2 g
  •     Sugars: 42 g
  • Protein: 6.8 g

how is this calculated?

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1.  Put tho ground almonds, flour and sugar into a food processor and blond. Add tho melted butter and blond again.

2.  When well incorporated, add the egg whites, blend again and, when they are incorporated, add the Amaretto and blend again. Leave to cool. If you want to pipe the biscuits, put the mixture into a pastry bag, then put the bag into the fridge for about 30 minutes.

3.  Preheat the even to 330°F. Line a baking sheet with waxed paper.

4.  Spread er pipe the mixture quite thin into whatever shapes you like (or whatever a specific recipe calls for), leaving a geed space between each one. Bake for about 4 minutes until golden.

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