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 300ยฐF) 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 300ยฐF 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.
