Is there any rule against smearing frangipane on the afikomen and letting it sit in the still warm low oven I used to keep the roast warm (about 300°F) for a couple of minutes until lightly toasted before eating? I mean, it's dessert, right? So adding some slivered almonds and chocolate chips wouldn't really be a problem as long as you don't eat them AFTER the afikomen, and no one is allergic to nuts, yes no?
Because this tastes wonderful.
At the very least, I recommend it as a quick after school snack. This is quick and easy to pop into the toaster oven if you have the frangipane mixed up in advance in the fridge.
Pareve Frangipani L'Pesach:
1 egg yolk
1 Tbsp oil (can use melted butter if not pareve)
2 Tbsp sugar
Teensy pinch of salt to taste
1/4 tsp vanilla extract
1/4 cup almond flour
Mix together well, then let rest for a bit if you have time. Dollop and shmear onto a piece of matza and warm gently until slightly puffy and the top appears dry. Do not overcook. Five minutes at 300°F should do it. Maybe less, but probably should be at least 3 minutes for food safety.
Feel free to add toppings such as sliced almonds, chocolate chips, blueberries, cinnamon, jam or whatever you like.
