Gluten Free Festive Frangipane

Wrapped little Frangipane parcels of wonder….

I seem to be embracing the festive season somewhat…and as we are entering the festive season there is the odd time when you need a little extra time to bake a few dishes, this is one of those. This is a two stage bake which requires cooling in between. It can easily be done in a couple of hours if you have all the ingredients together.


Line a shallow (20x10x3cm) baking pan with greaseproof paper and pre-heat the oven to Gas 2/130c

For the shortbread –

120g Caster sugar

240g Soft butter

200g Rice flour

120g Cornflour

60g Ground Almonds

level teaspoon of Xanthum Gum

For the Frangipane –

150g Soft butter

130g Caster sugar

3 eggs

1 teaspoon of almond essence

150g Ground almonds

1 teaspoon of cinnamon

1 teaspoon mixed spice

120g Dried mixed fruit

200g Jam (I used Mrs Darlington Christmas Preserve. Made with plums and port!)

To make the shortbread-

Mix the dry ingredients together and set aside. Then cream the butter and the sugar together until light and fluffy – 3/4 minutes. Then (I used a table top mixing machine) tip in the dry ingredients and mix gently until fully combined and a smooth dough. This can be done hand – just get your hands in 😀😀.

Spread the dough evenly in the lined tin and smooth out into the corners using the back of a spoon.

Bake gently in the middle of the oven for about 35 minutes. The shortbread should have a light brown finish. You are in fact ‘baking this blind’

Allow to cool completely before spreading the surface with the jam. And turn the oven up the Gas 3/140c.

Whilst the shortbread is baking you can make the Frangipane.

Weigh the dry almonds and spices together and set aside.

Cream the soft butter and the sugar together until light and fluffy. Then beat in the eggs one at a time. Then add the almond essence. If the mix doesn’t come together add in a spoon of the ground almonds mix to bind it together. Once this is done pour in the dry mix and the mixed dry fruit and mix in gently.

Once the shortbread is cooled and the jam has been spread spoon on the Frangipane and level off.


Bake in the middle of the oven for 35 – 40 minutes until the frangipane is cooked. Insert a skewer and in needs to come out clean. If you find the edges burning (the jam) just turn the oven down a fraction.

Once done, remove from the oven and allow to cool completely before removing from the pan and cutting into pieces. Either into 9 or 18 depending on how hungry you are feeling 🙂




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