Vegan Almond Frangipane Recipe (with Video)

1. Beat the butter with a firm spatula until creamy
2. Add the sugar and beat until the mixture is homogeneous; do not whip, otherwise the almond cream will be too fluffy and could overflow when baking
3. Combine the flaxseed meal and water in a small bowl and chill for 5 mins, until thickened; this is called a flax egg
4. Meanwhile, combine the almond and all-purpose flours in a small bowl and break apart any lumps with your fingers
5. Add the flour mixture and flax egg in 2 parts each, beginning with the flour and alternating with the flax egg, mixing thoroughly after each addition to prevent lumps
6. Add the salt, vanilla paste, almond extract, and almond liqueur
7. Frangipane keeps for about 1 week in an airtight container in the fridge