Walnut Frangipani

Directions

1. 1
   In a food processor, finely grind the walnuts and the granulated sugar.
2. 2
   Set aside.
3. 3
   With an electric mixer on medium speed, cream the brown sugar and the butter until light and fluffy.
4. 4
   Add the ground nut mixture, cinnamon and rum or vanilla.
5. 5
   Beat in the eggs one at a time.
6. 6
   Combine the flour, baking powder and salt.
7. 7
   Lower the mixer to the lowest speed and stir in the flour mixture until just absorbed.
8. 8
   Use as a filling for tarts, pastries and other baked goods.
9. 9
   It will keep refrigerated, tightly sealed, for 3 days or frozen for up to 6 months.