Gluten-Free Frangipane Mince Pies

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These Gluten-Free Frangipane Mince Pies really level up your Christmas baking game. The butteriest flakiest gluten-free pastry (made without xanthan gum) is filled with your favourite mincemeat and topped with a luxurious almond cream which bakes up into a fluffy almond blanket. Finally sprinkled with golden flaked almonds.

baking tin filled with mince pies

I was blown away the first time I tried a Frangipane Mince Pie. Always a mince pie evangelist I had no idea that my favourite Christmas treat could be improved upon. How wrong I was. This is the luxurious mince pie recipe you must bake this Christmas if you really want to impress.

What makes these Frangipane Mince Pies so wonderful?

  • The most flaky and buttery gluten-free pastry which is absolutely foolproof, so easy and has no xanthan gum.
  • You can use your favourite mincemeat. In fact this gorgeous frangipane topping will hide a particularly humdrum mincemeat.
  • The frangipane is incredibly easy to make with just 6 ingredients and 8 minutes of your time.
  • The frangipane also looks beautiful and if you feel your homemade mince pies normally look too homespun then choose frangipane which cannot fail to make them look special for your fancy guests.

Close up of Frangipane mince pie with a bite taken out

What is frangipane?

Frangipane is a pastry cream made from ground almonds, sugar, eggs, flour and, in this instance, a drop of brandy to compliment our mince pies.

Frangipane is often used to top a variety of fruit tarts and is best known as the filling for the classic Bakewell Tart.

The almond cream bakes up into a delightfully moist cakey texture which has an undeniable nutty taste.

Which flour do you use for a Gluten-Free Frangipane?

Sweet rice flour is the best choice for a Gluten-Free Frangipane. It works really well with the ground almonds to give a lovely bouncy texture to the frangipane and is relatively neutral in taste to let

Pro Bakers Tip – Sweet rice flour (often called glutinous rice flour) must not be confused with regular rice flour. The textures are very different and the latter would give a very different result to this beautiful frangipane.

READ MORE >>> The Ultimate Guide to Sweet Rice Flour

 

What are the other ingredients in frangipane?

  • Ground almonds – you can use shop bought but if you grind them yourself in a food processor then the almond flavour will be more pronounced and the texture will often be nuttier.
  • Unsalted butter, room temperature
  • Caster sugar
  • Egg, medium
  • Brandy– just 2 teaspoons but you can swap in amaretto or even 1/8 teaspoon almond extract for alcohol free version.

Ingredients for Gluten-Free Frangipane Mince Pies on a wooden board

Which Mincemeat can you use for Frangipane Mince Pies?

You can use any mincemeat (including shop bought if you have a particular go-to which you love). If you want to really go the extra mile though then opt for homemade.

Why not try?

  • Boozy Cranberry Mincemeat with Cointreau – It’s vegan, nut-free, gluten-free and so fresh and fruity but with a hearty glug of your favourite liqueur.
  • Easy Homemade Mincemeat – If you love a classic recipe then you can’t go wrong with this one. It ticks all the boxes and is a cinch to make.
  • Old Fashioned Beef Mincemeat – yes you read that right and if you haven’t tried it then you are in for such a treat. It’s has a kind of umami quality but has the most wonderful full texture but doesn’t taste of meat, just a really luxurious mincemeat.

How do you make Gluten-Free Frangipane Mince Pies

For full recipe instructions go to the recipe card at the end of this post.

  1. Prepare your pastry by rubbing together sweet rice flour, sorghum flour and tapioca flour with unsalted butter until a shaggy course mixture is formed.hand rubbing together butter and flour in glass bowl
  2. Add an egg and an egg white and bring together with your hands until the dough becomes a cohesive ball with only slight stickiness.a ball of gluten free pastry on wooden board
  3. Place your pastry ball in the fridge for an hour to rest.
  4. Meanwhile prepare your frangipane by beating together the butter and sugar until soft. Followed by the ground almonds, eggs, sweet rice flour and finally the brandy. Mix until evenly combined.Gluten-Free Frangipane in a white bowl on a wooden board
  5. Place the frangipane in the fridge for 15 minutes to rest.
  6. Pre-heat the oven to 190°C / 170°C fan / gas mark 5.
  7. Roll out your pastry between two sheets of floured baking parchment to a depth of 5mm.hands rolling out gluten free pastry between parchment paper
  8. Using a 78mm cutter, cut out pastry rounds to place in each hole of a mince pie tin.
  9. Fill the pastry cases with 1 heaped teaspoon of mincemeat.
  10. Take your frangipane from the fridge and drop 1 teaspoon of frangipane over the top of the mincemeat and sprinkle over a few flaked almonds.Tray of Frangipane Mince Pies ready for the oven next to bowls of mincemeat and frangipane
  11. Brush the edges of the pastry with the egg yolk leftover from making your pastry.
  12. Bake for 25 minutes.

For all the best tips and tricks for the pastry recipe and the frangipane recipe view the following:

Close up of Frangipane mince pie

Shop the Recipe

Close up of Frangipane mince pie with a bite taken out

Pro Baker’s Tips for AMAZING Mince Pies

  • This recipe makes 24 mince pies so you will either need 2 x baking tins or you can bake your mince pies in 2 batches.
  • If you are baking your mince pies in batches then you may find it easier to just roll out half the amount of pastry at a time and roll out the second half whilst your first batch of mince pies is baking in the oven.
  • Clean your mince pie tin well between each batch.
  • Don’t have a mince pie tin? A 12 hole regular muffin tin will suffice. The shape of the mince pie will just be a little different.
  • You can substitute the brandy in the frangipane recipe for rum, amaretto or swap in 1/2 teaspoon vanilla extract of 1/8 teaspoon almond extract if you would like it alcohol free.
  • Try not to overfill your pastry cases with the mincemeat or the frangipane. You actually need less than you think you do. 1 teaspoon of each is enough.
  • When you add the frangipane on top of the mincemeat it will perch atop. Once you’ve added the flaked almonds you can use them to press the frangipane down slightly. It doesn’t need to completely cover the mincemeat – that will sort itself out in the oven.
  • Brushing the edges of the pastry with the egg yolk will make the pastry really golden – it’s an essential step for stunning mince pies. If you don’t have enough egg yolk from making the pastry then crack open another egg.

Hand grabbing a Frangipane Mince Pie from the baking tin filled with mince pies

How long do Gluten-Free Frangipane Mince Pies keep for?

These mince pies are best stored in an airtight tin and will keep for up to 5 days. (If you are storing in a plastic container then up to 3 days)

Can you freeze Frangipane Mince Pies?

Yes, freeze your baked mince pies as soon as they have cooled. Store for up to 3 months. Stack in containers with a layer of baking parchment between each layer of mince pies. To thaw, remove the mince pies from the container and leave a couple of hours on a cooling rack. Re-heat for 3-4 minutes in a low oven.

More mincemeat recipes you’ll love!!

I urge you to give these Gluten-Free Frangipane Mince Pies a try. If you do then please leave a comment below and give the recipe a rating which helps others find the recipe on Google. If you then go on to use this recipe as a launch pad for your own culinary creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

baking tin filled with mince pies

Gluten-Free Frangipane Mince Pies

These Gluten-Free Frangipane Mince Pies really level up your Christmas baking game. The butteriest flakiest gluten-free pastry (made without xanthan gum) is filled with your favourite mincemeat and topped with a luxurious almond cream which bakes up into a fluffy almond blanket. Finally sprinkled with golden flaked almonds.
Print Pin Rate
Course: Dessert
Cuisine: British
Prep Time: 1 hour
Cook Time: 25 minutes
Resting Time: 1 hour
Servings: 24 mince pies
Calories: 209kcal

Ingredients

Gluten-Free Pastry

  • 120 g sweet rice flour
  • 110 g sorghum flour
  • 60 g tapioca flour
  • ½ teaspoon sea salt
  • 200 g unsalted butter cold from the fridge
  • 1 egg + 1 egg white medium sized, lightly whisked together

Gluten-Free Frangipane

  • 75 g unsalted butter
  • 75 g caster sugar
  • 75 g ground almonds
  • 2 tablespoons sweet rice flour
  • 1 egg medium, lightly whisked
  • 2 teaspoons brandy

Other ingredients

  • 300 g mincemeat homemade or shop-bought
  • 3 tablespoons flaked almonds

Instructions

Making the Pastry

  • In a large mixing bowl whisk together the sweet rice flour, sorghum flour, tapioca flour and salt.
  • Slice the butter very thinly directly from the fridge and add to the flour.
  • Rub the mixture between fingertips until roughly shorn. The mixture does not need to resemble breadcrumbs. It’s okay that the butter is still in largish pieces. It should look quite shaggy in the flour.
  • Make a well in the centre and pour in the eggs.
  • Bring the dough together using your hands.
  • Turn the pastry out on to a floured work surface and knead for about two minutes until the dough comes together into a smooth ball which is no longer sticky.
  • Flatten the ball slightly to make a thick round disc and wrap in baking parchment.
  • Place in the fridge for 1 hour to chill before rolling out.

Making the Frangipane

  • Beat the butter until soft in a medium sized mixing bowl or stand mixer.
  • Add the sugar and ground almonds and beat again until mixed in.
  • Add the egg in a gentle stream, mixing all the while. Scrape down the sides and mix in well.
  • Add in the sweet rice flour and continue mixing until evenly combined.
  • Finally mix in the brandy.
  • Place in the fridge for 15 minutes to rest before using.

Assembling the Mince Pies

  • Pre-heat the oven to 190°C / 170°C fan / gas mark 5.
  • Remove the pastry disc from the fridge.
  • Cut two large pieces of baking parchment and flour them on the inside with tapioca flour. Place your chilled pastry disc between the parchment. (you can cut your pastry in half and roll out in two halves if you don’t have a lot of space)
  • Using a long rolling pin roll out the pastry until it is about 5mm thick.
  • Use a 78mm cutter to cut out the pastry rounds and place each one in each hole of a mince pie tin.
  • Place 1 heaped teaspoon of mincemeat in the centre of each pastry case.
  • Take your frangipane from the fridge and drop 1 teaspoon of frangipane over the top of each mince pie. Sprinkle over a few flaked almonds over each mince pie and press them down gently so you flatten the frangipane slightly over the mincemeat.
  • Brush the edges of the pastry of each mince pie with the egg yolk leftover from making your pastry.
  • Bake the mince pies for 25 minutes. Remove from the oven. Rest for 5 minutes in the tin. Then remove and allow to cool on a wire rack or serve warm with thick whipped cream.

Notes

  • This recipe makes 24 mince pies so you will either need 2 x baking tins or bake your mince pies in 2 batches.
  • If you are baking your mince pies in batches then you may find it easier to just roll out half the amount of pastry at a time and roll out the second half whilst your first batch of mince pies is baking in the oven. Clean your mince pie tin well between each batch.
  • Don’t have a mince pie tin? A regular 12 hole muffin tin will suffice. The shape of the mince pie will just be a little different.
  • You can substitute the brandy in the frangipane recipe for rum, amaretto or swap in 1/2 teaspoon vanilla extract of 1/8 teaspoon almond extract if you would like it alcohol free.
  • By rolling out the pastry in between baking parchment it helps avoid cracking and breaking.
  • Try not to overfill your pastry cases with the mincemeat or the frangipane. You actually need less than you think you do. 1 teaspoon of each is enough.
  • When you add the frangipane on top of the mincemeat it will perch atop. Once you’ve added the flaked almonds you can use them to press the frangipane down slightly. It doesn’t need to completely cover the mincemeat – that will sort itself out in the oven.
  • For very detailed notes and tips and tricks on how to make the pastry >>> READ MORE >>> The Best All-Butter Gluten-Free Pastry.
  • For very detailed notes and tips and tricks on how to make the frangipane >>> READ MORE >>> Gluten-Free Frangipane Recipe.

Nutrition

Calories: 209kcal | Carbohydrates: 24g | Protein: 2g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 38mg | Sodium: 125mg | Potassium: 34mg | Fiber: 1g | Sugar: 12g | Vitamin A: 306IU | Calcium: 16mg | Iron: 1mg
Tried this recipe?Mention @FromTheLarder or tag #FromTheLarder!

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