Hazelnut Frangipane


by: Panda Girl

Classic recipes for frangipane combine one part pastry cream to two parts almond cream. While this may make sense in a professional kitchen, most of us don't want to make a batch of pastry cream just to make frangipane. You can also substitute other nuts for the almonds. This hazelnut version of frangipane is made as a single recipe. If you want to make almond frangipane, substitute 2 cups blanched and toasted almonds for the hazelnuts.


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serves: 1

2 cups hazelnuts (peeled as much as possible)

1/3 cup sugar

2 tablespoons cornstarch

2 eggs

1/4 cup butter

Nutrition Facts
Hazelnut Frangipane

Servings Per Recipe: 1

Amount per Serving

Calories: 2299

  • Total Fat: 194.1 g
  •     Saturated Fat: 42.2 g
  •     Trans Fat: 1.9 g
  • Cholesterol: 449.4 mg
  • Sodium: 532.3 mg
  • Total Carbs: 121 g
  •     Dietary Fiber: 22.5 g
  •     Sugars: 77.4 g
  • Protein: 46 g

how is this calculated?

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1.  Grind together the hazelnuts and sugar in a food processor.

2.  Add the cornstarch and eggs and process for about 1 minute, or until smooth.

3.  Add the butter and process for 30 seconds more.

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