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 earliest modern spelling coming from a 1732 confectioners' dictionary. Originally designated as a custard tart that is flavored 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.
Frangipane
Frangipane can also refer to:
A custard filling flavored with almonds and/or crushed macaroons.
A Belgian almond pastry tart. Usually the individual cakes have a striped pattern on top, occasionally with icing.
