'F' is for Frangipane

Frangipane~ almond paste. a staple recipe in the pastry kitchen and used in a variety of ways, most especially for Almond tart.
Reading through Mrs Beeton's All About Cookery comparing christmas bakery recipes, in her method for Madiera cake she puts her butter and sugar in a bowl then going on to say -and with the hand beat it up to a very light cream, very sensible advice indeed for small quantities of butter sugar mixes, this is by far the fastest and most practical way to cream butter and sugar and involves the senses, and skips dragging out the electric mixer. Use softened butter working it against the sides of the bowl with the back of your hand it's soon ready for you to add the eggs one at a time working each in until you mix is light and fluffy again by this stage you just need to use your finger tips, the almonds will be worked in very easily and your mix will be ready.
Since i just gave away the method you'll need the following.
The ingredients.
100gms butter softened
100gms icing sugar
2 eggs
100gms ground almonds.
Proceed as above.

There's no Flour needed in this recipe as i've used icing sugar it's more stable when baking than when caster sugar is used.  Having no Flour makes it suitable for coeliac baking.