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Almond-Nectarine Frangipane

This uses our Gluten Free Shortbread Cookie Mix to make a sweet treat. This recipe was not tested by Bob's Red Mill. Gluten Free, Soy Free.

  • 4 cups GF Shortbread Cookie Mix
  • 3/4 cup Unsalted Butter cut into 8 pieces
  • 1 Egg Yolk
  • 2 Tbsp Water
  • 1 - 8 oz jars Gluten Free Almond Paste
  • 4 Nectarines ripe, firm, pitted and cut into 1/4 inch wedges
  • 1 tsp Almond Extract
  • 1/8 tsp Sea Salt
  • 2 Tbsp Sugar
  • 2 Tbsp Granulated Sugar
  • 1/3 cup Apple Jelly melted
  • 1 Tbsp Water


Step 1

Preheat oven to 325°F.
Prepare cookie dough as directed; wrap half and refrigerate for another use. Press remaining half of dough into a 9-inch springform pan. Set aside.

Step 2

Place almond paste between two sheets of plastic wrap and roll it to a 9-inch diameter. Remove one of the sheets of plastic wrap, invert the almond paste over the crust, and center it over the cookie crust.

Step 3

Toss the nectarines with the almond extract and salt and arrange in a concentric circle on crust. Sprinkle the sugar evenly over nectarines.

Step 4

Bake on middle rack of oven for 15 to 20 minutes or until the nectarines are tender. Remove from oven. Whisk together the melted apple jelly and water and brush over the nectarines.

Cool completely on a wire rack before serving.

Makes 16 servings.
Almond-Nectarine Frangipane

Servings: 16


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Products Used in this Recipe

Gluten Free
GF Shortbread Cookie Mix

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Baking Aids
Sea Salt

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