7 tablespoons (98 grams) unsalted butter, very softened
1 cup (96 grams) very finely ground almond flour
½ cup (100 grams) granulated sugar
1 large egg (50 grams)
2½ tablespoons (20 grams) all-purpose flour
¾ teaspoon (2.25 grams) kosher salt
¾ teaspoon (3 grams) almond extract
Instructions
In a large bowl, whisk butter until creamy. Add all remaining ingredients, and whisk until well combined. Use immediately, or cover with a piece of plastic wrap, pressing wrap directly onto surface of paste to prevent a skin from forming. Refrigerate for up to 4 days. Microwave refrigerated Frangipane in 5-second intervals just until spreadable.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/pain-aux-raisins-sweet-rolls/