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frangipane tart and chocolate ricotta muffins





















frangipani Dough preparation is ancient, circa 1500, is a basic dough with almonds, butter, eggs, sugar.
E'perfetto to be eaten as a small miniature putting it into a mold of silicone over the apples, or for a pie in aluminum cups etc. ...

For the crust:
pastry (including labels).

For the frangipane:

250 gr soft butter 250 g caster sugar or icing

250 g eggs 250 g ground almonds 75 g flour



Cream butter with sugar and a pinch of salt.
Incorporate the eggs, one at a time and continue beating.
Mix the ground almonds and flour.
Pour the mixture into a mold of pastry and garnish with nuts.
Bake at 180 degrees for 30 minutes.
Add jam to taste.