Last updated on August 1st, 2025.
Pistachio frangipane recipe is a fancy-sounding name for a super tasty nutty filling that can instantly upgrade your desserts. It’s creamy, rich, and has that irresistible pistachio flavor that pairs perfectly with fruit, pastry, and chocolate.
Classic Frangipane cream is usually almond-based, but the pistachios bring a bold, distinct flavor. The upside? No need for extra extracts. The downside? Its strong taste can limit pairing options. But if you’re here, you probably are here for these little green gems already.
This Pistachio Frangipane recipe should be baked before served. Its great for recipes like these Flaky Pistachio Rugelach, and this Pistachio Frangipane Tart. For a no-bake pistachio creme, use this Homemade Pistachio cream.
Key Ingredients
The complete list of ingredients, including measurements can be found below in the recipe card.
- Pistachios. The star of the show. I like to use roasted pistachios because the roasting process brings the oils to the surface of the nut adding another layer of deep flavors. But you can use raw nuts as well. The skin is very rich with flavor so I like to keep it on.
- Unsalted butter. Softened to room temperature for easy mixing.
- Powdered sugar. I like using powdered sugar because it contains cornstarch which means it spreads less during baking and adds another layer of creaminess and volume to the recipe.
- Whole eggs. The eggs in this recipe has more than one rule: they add tenderness coming from the egg yolk, help binding the cream together during baking and at the same time as egg whites stretch adding volume and height.
- Flour. Or cornstarch to soak up the liquid and moisture in the recipe. This will minimize the spreading of the cream during baking.
- Vanilla extract – Enhances the nutty aroma.
- Salt – Just a pinch to bring out the flavors.
Making It Using a Food Processor
Use this when you have whole, chopped, or pistachio flour. It is ideal for achieving a smooth and cohesive pistachio frangipane quickly. Here’s how:
- Combine pistachios, sugar, and flour in the bowl and process until the mixture becomes a fine, sandy texture.
- Add softened butter and blend until smooth.
- Add the egg and vanilla extract and process until smooth.
Make It Using a Large Bowl and a Stand Mixer
Use this if you do not have a food processor available and, or have fine pistachio flour at hand. The texture may be a bit more rustic but equally delicious. When using this method, the cream will be darker.
- Measure the nut flour, flour, salt and powdered sugar in a large bowl and mix to incorporate.
- Melt the butter then pour it over the flour mixture and mix to distribute. The mixture might be very thin, but will thicken as the butter cools.
- Mix in the egg and vanilla extract and mix until smooth and cohesive.
Yields
This recipe makes about 1 ½ to 2 cups of pistachio cream, enough to fill an 8 or 9-inch tart or to spread in 6–8 small pastries. It’s rich and flavorful, so a little goes a long way.
Storing and Making Ahead
Pistachio frangipane stores beautifully:
- Refrigerator – Keep it in an airtight container for up to 5 days. It may firm up in the fridge, so allow it to come to room temperature or give it a quick stir before using.
- Freezer – Mount the creme over a large piece of plastic wrap and tighten as much as you can. Place in a freezer-safe bag or container and freeze for up to 2 months. Thaw overnight in the fridge before using.
Pistachio Frangipane Recipe
Ingredients
- 1 1/2 Cup (150g) Whole roasted Pistachios, shelled skin on
- 1/2 Cup (60g) Powdered sugar
- 1 Tablespoon Flour, or cornstarch
- 1/2 Cup (113g) Unsalted butter at room temperature
- 1 Large Egg at room temperature
- 1 Teaspoon Vanilla extract
- 1/4 teaspoon Salt
Instructions
- Place the whole pistachios, powered sugar, and flour (or cornstarch) in a food processor, and process until you have a fine powder. Stop every 15 seconds to scrap the sides and bottom of the bowl.
- Add the butter and process until incorporated. About 10 seconds.
- Add the egg, vanilla extract and salt and process until you have a smooth cohesive cream. About 10-15 seconds.
- Use the cream, or store it in an airtight container refrigerated for up to 5 days.
Using a large bowl or a stand mixer
- Replace the whole pistachio with one cup (130g) pistachio flour.
- Measure the nut flour, flour, salt and powdered sugar in a large bowl and mix using a whisk or the paddle attachment to incorporate
- Melt the butter then pour it over the flour mixture and mix to distribute.
- Add in the egg vanilla extract, and salt and mix until smooth and cohesive.
- Use or store.
Notes
- Store in an airtight container for up to 5 days refrigerated.
- To freeze for up to 2 months: mount the cream over a large piece of plastic wrap, wrap it, then place in a freeze bag and freeze. When ready, remove and place in the fridge over night, or over the counter for a few hours.
- When refrigerated it might harder, place it at room temperature to warm, or in a place the sealed bag/container in a bowl full of warm water.
- For flavoring: add a teaspoon of lemon or orange zest.
- Adding almond extract might overpowered the pistachios, if you choose to add some, start with 1/2 teaspoon.
