Chef Joanne Chang has adapted the traditional French recipe to make it as American as Apple Pithivier. Here’s the Frangipane for her Apple Pithivier with Vanilla Apple Butter.



  • 2/3 cup (100g) whole blanched almonds, 1/4 cup plus 2 tablespoons (100g) sliced blanched almonds, or 1 cup (100g) almond flour
  • 1/2 cup (115g) unsalted butter, at room temperature
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs
  • 4 teaspoons all-purpose flour
  • 1/8 teaspoon vanilla extract
  • Pinch of kosher salt


Special equipment: food processor if using whole or sliced nuts, stand mixer with paddle attachment or handheld mixer (optional)

  1. If using whole or sliced almonds, grind them in the food processor as finely as possible without turning them into a paste. Set aside.
  2. Using the stand mixer or a medium bowl and the handheld mixer, cream together the butter and sugar on medium speed for 1 to 2 minutes if using a stand mixer, or 3 to 4 minutes if using a handheld mixer, or until light. Add the ground almonds or the almond flour and beat on medium speed for 1 minute or until thoroughly incorporated. Stop the mixer and scrape the sides and bottom of the bowl. Or use a medium bowl and a wooden spoon: creaming the butter and sugar will take 4 to 5 minutes, and incorporating the nuts or almond flour will take about 1 1/2 minutes.
  3. With the mixer on low speed or with the wooden spoon, beat in the eggs until blended. Add the all-purpose flour, vanilla, and salt and beat just until combined. Use immediately or store in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 weeks. If refrigerated, let sit at room temperature for 1 hour before using. If frozen, thaw in the refrigerator overnight, then let sit at room temperature for 1 hour before using.

For more recipes, see Chef Chang’s cookbooks Flour and Flour, Too.