• 2 Tablespoons granulated sugar
  • 41/2 Cups all-purpose flour
  • 1 Teaspoon salt
  • 1 Pound (2 cups) cold butter, cut into 2-inch cubes
  • 1/3 Cup cold water
  • 1 Teaspoon fresh lemon juice
  • 1 Teaspoon vanilla extract



Mix dry ingredients together with butter until mixture almost comes together. Then, add water, lemon juice and vanilla; mix until ball is formed. Wrap in plastic wrap and chill for at least 4 hours. Roll out on lightly floured board to 1/8-inch thick. Cut into five 3-inch and five 4-inch circles (10 circles altogether). Chill again.


  • 1/4 Cup butter
  • 2 Tablespoons granulated sugar
  • 1 Teaspoon almond extract
  • 1 large eggs
  • 3/4 Cup (2 ounces) almond powder or finely ground almonds
  • 1 Tablespoon all-purpose flour


Beat butter and sugar together until creamy. Add almond extract and egg; beat until smooth and fluffy. Mix in dry ingredients until well combined. Set aside.

Caramel Sauce

  • 1 Cup granulated sugar
  • 3 Tablespoons water
  • 1 Cup heavy cream
  • 2 Tablespoons dark rum
  • 2 Cups California raisins
  • egg whites
  • Powdered sugar
  • Vanilla Bean Ice Cream

Caramel Sauce

In heavy frypan, cook sugar and water together until dark caramel colored. Warm cream in small saucepan over low heat and add slowly to caramelized sugar. Cook and stir until smooth; then stir in rum.

To Serve

Place 3 tablespoons Frangipane and 2 tablespoons of raisins on each 3-inch pastry circle. Brush edges with egg white. Cover with a 4-inch circle. Tuck edge under and pinch together. Brush all over with egg white mixed with an equal amount of powdered sugar until smooth. Repeat for remaining pastries. Bake at 350°F for 20 minutes. Serve hot with Caramel Sauce and Vanilla Bean Ice Cream.

Nutrition Facts Per Serving

Calories 1780 (Calories from Fat 54%); Total Fat 109 ( Saturated Fat 64; Trans Fat 0; ); Cholesterol 330; Sodium 520; Potassium 716; Total Carbohydrate 186; Dietary Fiber 7; Sugars 93; Protein 19; Calcium 133; Iron 7;

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Raisins are all natural!