Frangipane

• 4 ounces (115 g) almond paste, crumbled
• 1 1/2 teaspoons sugar
• 1 1/2 teaspoons all-purpose flour
• 1/8 teaspoon almond extract
• 6 tablespoons (3 ounces/90 g) unsalted or salted butter, at room temperature
• 1 large egg, at room temperature
• 1 teaspoon rum, kirsch, or Calvados (optional)

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.
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.
3. Dont worry if there are a few tiny bits of almond paste; theyll disappear with baking.
4. Frangipane will keep in the refrigerator for up to 1 week, or in the freezer for up to 1 month.
5. For easier spreading, bring it to room temperature before using.
6. To make PISTACHIO FRANGIPANE, substitute pistachio paste (see Resources, page 270) for the almond paste.
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.
8. Sprinkle with sliced almonds, and bake in a 425F (220C) oven until the frangipane is crusty and deep golden brown, about 10 minutes.
9. Serve warm or at room temperature, alone or with a fruit compote.

almond paste, sugar, flour, almond, butter, egg, rum

Taken from www.epicurious.com/recipes/food/views/frangipane-379655 (may not work)