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Frangipane is used commonly to refer to a filling tasting
of almonds or made from almonds. This filling can be
used in a variety of ways including cakes, tarts and other
assorted pastries. An alternative French spelling from a 1674
cookbook is ‘franchipane’ with the earliest modern spelling
coming from a 1732 confectioners’ dictionary.
Originally designated as a custard tart that is flavoured by
almonds or pistachios it came later to designate a filling
that could be used in a variety of confections and baked
goods. There is an unclear linguistic connection between
frangipani the flower; Frangipani, the nobleman perfume
maker to King Louis XIII of France and the food product.
dine
foodie
notes
