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1
In a food processor fitted with the metal blade or in a stand mixer fitted with the paddle attachment, mix together the almond paste, sugar, flour, and almond extract until the almond paste is in fine pieces.
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2
Add the butter and mix until completely incorporated, then add the egg and rum, kirsch, or Calvados, if using, and continue mixing until the frangipane is as smooth as possible.
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3
Dont worry if there are a few tiny bits of almond paste; theyll disappear with baking.
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4
Frangipane will keep in the refrigerator for up to 1 week, or in the freezer for up to 1 month.
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5
For easier spreading, bring it to room temperature before using.
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6
To make PISTACHIO FRANGIPANE, substitute pistachio paste (see Resources, page 270) for the almond paste.
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7
To make BOSTOCK (a snack made by frugal French bakers with leftover frangipane), spread slices of day-old eggy bread, such as brioche or challah, or a firm-textured sandwich bread, with a thick layer of frangipaneabout 1/3-inch (8-mm) thick.
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8
Sprinkle with sliced almonds, and bake in a 425F (220C) oven until the frangipane is crusty and deep golden brown, about 10 minutes.
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9
Serve warm or at room temperature, alone or with a fruit compote.
