Frangipane Mince Pies Recipe - Easy and Elegant

An epicurean adventure to: The United Kingdom

If you're in search of an elegant departure from the usual mince pies, then we wholeheartedly encourage you to give this frangipane mince pies recipe a try this festive season.

They feature a wonderfully light and flaky crust, a fruit filling with a hint of boozy sophistication and the true star of the show, the frangipane topping, also known as Italian almond cream.

Frangipane, with its rich and velvety texture, adds an extra layer of indulgence to these mince pies. It's a simple blend of ground almonds, butter, sugar and eggs that takes these mince pies from ordinary to extraordinary.

They're a cinch to make too. Perfect for holiday get-togethers and buffets when you want something a little different. And for dessert, serve them warm with homemade custard, brandy butter or a dollop of Bailey's cream. Divine!

Fast facts - United Kingdom

Location	The United Kingdom (UK) is located in North-western Europe, comprising four countries: England, Scotland, Wales, and Northern Ireland.
Capital	London.
Language	In addition to English and Welsh, the United Kingdom is home to a rich linguistic diversity with twelve other indigenous languages used including Gaelic, Cornish, Manx, Scots and three sign languages. English stands as the most widely spoken language, while Cornish is among the least commonly used.
Population	Circa 66.8 million people.
Trivia	In the UK, as defined by the Met Office, a "white Christmas" is a day where snowfall occurs within 24 hours of the 25th. It's all about that magical sight of fresh snowflakes on Christmas Day, as any lingering snow from earlier doesn't quite make the official cut.

Key ingredient notes and substitutions

**Please see the recipe card at the bottom of this post for the full list of ingredients.

Golden caster sugar

Golden caster sugar can make your baking slightly richer and moister due to its caramelised flavour and being ever so slightly less refined than white caster sugar.

However, white caster sugar is a fine substitute in this recipe.

Ground almonds

Ground almonds should not be mistaken for almond flour, which has a much finer texture due to longer processing.

Ground almonds are essentially blanched almonds that have been coarsely ground.

You should be able to find it in most supermarkets' baking aisles, typically located near the nuts and desiccated coconut

Mincemeat

You might be curious about the precise weight measurement of 411g of mincemeat in the recipe. Rest assured, there's a method to this madness.

In UK supermarkets, most small jars of mincemeat are conveniently packaged in 411g portions. However, if you find mincemeat in different measurements where you are, simply measure out a roughly equivalent amount for the recipe.

Almond extract - optional

Cards on the table - we're not the biggest fans of an overpowering almond flavour (who else picks off the marzipan from a Christmas cake?).

However, we do suggest adding a mere few drops of almond extract to the frangipane. Keep it conservative, you're aiming for a subtle background note.

But if you're an almond enthusiast, go ahead and add as much as your heart desires!

Butter

We opt for unsalted butter, but you can also use salted butter. Just omit the pinch of salt from the recipe if you wish.

Eggs

You will need two large eggs at room temperature, each weighing about 62g with the shell on. Eggs a few grams over or under will still work fine.

Using room-temperature eggs is an important detail in most bakes. When eggs are at room temperature, they blend into the batter more smoothly and uniformly.

To warm fridge-cold eggs quickly, place them in a bowl of warm water for about 5 minutes.

Alcohol

We like to add a dash to the mincemeat to give it some extra flair. Instead of brandy, you can opt for whisky or sherry if you prefer.

But, of course, if you'd rather skip the alcohol altogether, that's perfectly fine too.

Apricot jam

Brushing frangipane mince pies with warm apricot jam gives them an attractive glaze and adds a hint of fruity flavour. It also helps keep the pies fresh.

For the best results, use smooth apricot jam when glazing. If you only have chunky jam, try to dip the brush in the areas around the apricot chunks. You only need very little.

Almond flakes

Sprinkling flaked almonds on the mince pies is not just for appearance, it adds a lovely crunchy texture. It also subtly complements the flavours with a nutty sweetness.

Equipment

1. Fairy cake pan

A fairy cake pan is a small, shallow baking pan typically used for making fairy cakes, which are small, individual-sized cupcakes or muffins. These pans often have shallow, round baking cups. Otherwise known as tart tins or a bun tray.

2. Food processor

While it's possible to make the pastry by hand, using a food processor can significantly speed up the process, taking as little as 30 seconds or less.

3. Electric hand whisk

Many recipes suggest making the frangipane topping in the same food processor used for the pastry, but we've found it's not as effective.

To get the butter and sugar light and fluffy, it's better to use an electric hand mixer because the food processor blades don't whip air into the mixture as well.

4. Pastry cutter

To cut out the pastry, you'll need a plain or fluted pastry cutter with a diameter between 7.5–8cm (3–3¼ inches).

How to make frangipane mince pies: Step-by-step

1. Begin by adding the brandy or your preferred alcohol to the mincemeat, and give it a good stir to mix it in thoroughly. Set aside.
   
   If you are not adding alcohol you can skip this step.

Make the pastry

2. In a food processor, combine the plain flour, icing sugar and cold, cubed butter. Process until the mixture resembles a slightly sandy texture, or fine breadcrumbs, with the butter well incorporated into the flour.

3. Add the egg yolk and process again.

4. Add one tablespoon of cold water and process. If necessary, add the second tablespoon of cold water and continue processing until the pastry dough comes together into a ball inside the food processor bowl.
   
   You may not need both tablespoons of water, so stop as soon as the ball forms.

5. Place the pastry dough on a piece of cling film and flatten it into a disk. Wrap it securely and put it in the fridge for 30 minutes to firm up.

Make the frangipane topping

6. In a mixing bowl, combine the softened butter and golden caster sugar. Beat until the mixture becomes light and creamy. It may take up to 5 minutes of beating to get the optimum light and airy consistency.

7. Add the two room-temperature eggs.

8. Beat until the eggs are fully broken up. If the mixture appears curdled at this stage, don't worry, this is normal and will be corrected once we add the flour.

9. Add the ground almonds, flour, pinch of salt and the almond extract.

10. Mix just until all the ingredients are thoroughly combined and the consistency of a smooth paste. The goal here is to retain the air in the mixture, so avoid overmixing.

Assembling the mince pies

11. Preheat the oven to 200C/392F/gas mark 6.

12. Lightly grease each cup of the fairy tin.

13. On a lightly floured surface or between two sheets of baking paper, roll out the pastry dough until it reaches a thickness of 3mm.

14. Using the round cutter, cut out circles from the pastry. Re-roll the scraps when needed.

15. Line each cup of the fairy tin with a pastry circle.
    
    The most effective method is to gently position the centre of the pastry circle onto the middle of the cup, and then softly press on the edges to mould it into the cup shape.

16. Fill each pastry case with a heaped teaspoon of mincemeat.
    
    Remember to give the mincemeat a quick stir beforehand, just in case the alcohol has separated from the mincemeat.

17. Spoon a generous teaspoonful of the frangipane mixture on top of the mincemeat. Using the back of a teaspoon, gently spread it to the edges, sealing in the mincemeat.

18. Sprinkle the top of the frangipane with almond flakes.

19. Bake the mince pies in the preheated oven for 15-17 minutes, or until the tops turn a light golden brown and the frangipane is a little puffed up.

20. Briefly warm 1-2 tablespoons of apricot jam in the microwave for about 10-15 seconds.

21. Lightly brush the top of each warm frangipane mince pie with the glaze.

22. Let the pies cool in the tin for 10 minutes before moving them to a wire rack (cooling rack).

Variations

• Add orange zest or lemon zest to the frangipane topping.

• Use your favourite holiday liquor for adding to the mincemeat, like sherry, Amaretto or Frangelico.

• Short on time? Skip making the pastry and opt for shop-bought shortcrust pastry. Follow the recipe for the frangipane topping and finishing touches.

• Instead of making individual mince pies, you can make one large tart.

Serving suggestions

• Whipped Bailey's cream.

• Warmed up with brandy butter.

• Mascarpone cream.

• Warm fruit compote.

• Homemade custard.

• Vanilla ice cream.

• Served plain with a cup of tea, coffee, spiced chai or holiday liquor like Amaretto or Frangelico.

• For a festive dessert platter, serve alongside cubes of Christmas cake, orange chocolate cake, creamy cheesecake and homemade rum truffles.

• These delicious mince pies are perfect as a thoughtful gift when elegantly boxed.

Storage

If you plan to eat the pies within 1-2 days, you can store them at room temperature in an airtight container. Be sure the container is sealed to prevent them from drying out.

For longer storage, especially in warmer climates, it's advisable to keep the pies in the fridge. Place them in an airtight container or wrap them individually in plastic wrap to maintain freshness. They can last for up to a week in the fridge.

Moisture can affect the texture of the pies. Ensure they are fully cooled before storing to prevent condensation inside the container.

If you need to stack the pies in a container, place parchment paper or wax paper between layers to prevent sticking.

Freezing

To keep your frangipane mince pies for an extended period, consider freezing them. Wrap each pie tightly in plastic wrap or aluminium foil, then place them in an airtight container or freezer bag. Label with the date. They can be frozen for up to 2-3 months.

When ready to enjoy a frozen pie, remove it from the freezer and let it thaw at room temperature for a few hours or overnight in the fridge. Once thawed, you can warm it in the oven for a few minutes to restore its freshness.

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