Frangipane for the base of a cheesecake or other crust

Frangipane – enough for 3 bases for cheesecake or many more smaller sized rounds

8 oz almond paste (this is available in the baking aisle and is in a can by the pie filling)

7 oz granulated sugar

7 oz butter (room temp and cut into cubes)

1.75 c eggs (about 7)

4 – 6 oz flour

1 t cornstarch

Heat oven to 350 degrees F.

Draw circles on a piece of parchment paper of your desired size with a sharpie marker.  Turn the parchment paper upside down on a baking sheet.

Mix the almond paste and sugar together with an electric mixer until it looks like small gravel.

Add the cubes of butter, a few at a time mixing until they are incorporated.

Add the eggs, a few at a time mixing until they are incorporated.

Add the flour (start with 4 oz.) and cornstarch and mix, adding more flour until you have a batter that will barely hold its shape.

Put the batter into a pastry bag and cut off the end.  Pipe the batter into circles and bake for 10 – 13 minutes or until the cake springs back when lightly touched.

Remove and allow to cool.  When cool, place in a storage container and refrigerate for 24 hours before use.

I like to use these small circles as the “shortcake” for strawberry shortcake, larger circles for the base of cheesecake.  Another use is just spread the batter into a jelly roll pan, bake for 25 – 30 minutes.  Use this as a sweet to go with coffee or tea.