Definitions
from The Century Dictionary.
- noun An extract of milk for preparing artificial milk, made by evaporating to dryness skimmed milk, mixed with almonds and sugar.
- noun A kind of pastry-cake, filled with cream, almonds, and sugar.
- noun A kind of perfume. See
frangipani .
from the GNU version of the Collaborative International Dictionary of English.
- noun A perfume of jasmine; frangipani.
- noun A species of pastry, containing cream and almonds.
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- noun uncountable A
cream made from groundalmonds used inconfectionary - noun countable A
pastry filled with this cream
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- noun pastry with a creamy almond-flavored filling
Etymologies
Sorry, no etymologies found.
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Examples
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This galette is made with plenty of butter and filled with frangipane, which is one of my favorites.
Galette des Rois 2008
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This galette is made with plenty of butter and filled with frangipane, which is one of my favorites.
Galette des Rois 2008
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The frangipane was a snap to make I ground my own almonds the night before even in 80 degree weather & the almond flavor & scent was heavenly.
Archive 2009-06-01 kat 2009
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The frangipane was a snap to make I ground my own almonds the night before even in 80 degree weather & the almond flavor & scent was heavenly.
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I always think almonds when something is called frangipane, but pecans sound interesting.
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I have an absolute adoration of almond custard aka frangipane, so there was no debate.
Archive 2008-12-01 Shaun 2008
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I have an absolute adoration of almond custard aka frangipane, so there was no debate.
That Cookbook Thing II - Shaun 2008
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When I saw the definition I smacked myself in the forehead and said OUT LOUD "Oh crap, I've been making that for years and didn't know it was called frangipane!"
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They certainly do in this pastry shell with an almond filling called frangipane.
THE TANTE MARIE’S COOKING SCHOOL COOKBOOK MARY RISLEY 2003
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They certainly do in this pastry shell with an almond filling called frangipane.
THE TANTE MARIE’S COOKING SCHOOL COOKBOOK MARY RISLEY 2003
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