Walnut Frangipani

1. 1

   In a food processor, finely grind the walnuts and the granulated sugar.

2. 2

   Set aside.

3. 3

   With an electric mixer on medium speed, cream the brown sugar and the butter until light and fluffy.

4. 4

   Add the ground nut mixture, cinnamon and rum or vanilla.

5. 5

   Beat in the eggs one at a time.

6. 6

   Combine the flour, baking powder and salt.

7. 7

   Lower the mixer to the lowest speed and stir in the flour mixture until just absorbed.

8. 8

   Use as a filling for tarts, pastries and other baked goods.

9. 9

   It will keep refrigerated, tightly sealed, for 3 days or frozen for up to 6 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.