Hello, dessert lovers!
Do you dream of cozy winter treats? Well, you’re in for a real treat today!
I’ll be sharing my recipe for frangipane mince pies.
These little delights are packed with flavor—the perfect blend of sweet and nutty.
Trust me, they’re a game-changer for your holiday baking!
So, let’s dive in and make some magic in the kitchen!
Suggestions for Ingredient Substitution
All-purpose flour can be replaced with almond flour or a gluten-free flour blend for those with gluten sensitivities. When using almond flour, reduce the amount of fat slightly as it contains natural oils. For a gluten-free blend, follow the package instructions for substitution ratios.
Butter can be substituted with coconut oil or a plant-based butter alternative for dairy-free or vegan versions. Use the same amount as called for in the recipe, but be aware that coconut oil may impart a slight coconut flavor.
For those looking to reduce sugar intake, the white sugar can be replaced with a natural sweetener like stevia or monk fruit. Use about 1/3 to 1/2 the amount, as these alternatives are much sweeter than sugar. Adjust to taste and be mindful that this may affect the texture slightly. When substituting sugar in the frangipane filling, consider using a combination of alternative sweetener and applesauce to maintain moisture and texture.
| Preparation Time | 30-40 minutes |
| Cooking Time | 20-25 minutes |
| Total Time | 50-65 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1500-1700
- Protein: 30-35 g
- Fat: 90-100 g
- Carbohydrates: 150-170 g
Ingredients
- 150 grams all-purpose flour
- 75 grams cold butter, straight from the fridge
- 1 tablespoon white sugar
- 1 small egg
- 1 tablespoon milk
- 100 grams almonds, finely ground
- 100 grams softened butter
- 100 grams sugar
- 2 eggs
- 1 teaspoon almond essence
- 1/2 cup mincemeat
Step 1: Prepare the Pastry Dough
Sift the flour into a large mixing bowl, then add the cubed cold butter.
Use your fingertips to rub the flour and butter together until the mixture resembles breadcrumbs.
Next, add the sugar, egg, and milk to the mixture.
Knead it well until you achieve an elastic dough.
Wrap the dough in cling film and refrigerate for 30 minutes to chill and firm up.
Step 2: Roll Out and Cut the Dough
After the dough has been refrigerated, use a rolling pin to roll it out.
Utilize a large cookie cutter (approximately 10 cm in diameter) to cut out rounds from the dough.
Reuse and re-roll the dough scraps as necessary to ensure you get 12 rounds.
Arrange these dough circles into the wells of a 12-hole muffin tin, pressing them gently into the shape of the wells.
Step 3: Add Filling to the Pastry
Add a teaspoon of mincemeat to each dough circle nestled in the muffin tin.
Spread the mincemeat slightly to cover the base of each pastry round, keeping some space at the edges for the frangipane topping.
Step 4: Prepare the Frangipane Mixture
In a mixing bowl, combine the sugar and butter.
Use a hand mixer to cream them together until light and fluffy.
Add the egg and beat again to incorporate it fully.
Then add the ground almonds and almond extract, continuing to beat until you achieve a smooth paste-like consistency.
Step 5: Top and Bake the Pies
Spoon a teaspoon of the frangipane mixture onto each pie, spreading it gently over the mincemeat.
Place the muffin tin in a preheated oven at 180 degrees Celsius (350 degrees Fahrenheit) and bake the pies for 20-25 minutes.
They are done when the frangipane topping is golden, and a skewer inserted in the center comes out clean.
Step 6: Cool and Serve
After baking, carefully remove the pies from the oven and allow them to cool completely on a wire rack.
Once cooled, the pies are ready to serve and enjoy.
These delightful mini pies are perfect for holiday gatherings or any time you crave a sweet treat.
