If you love a classic holiday treat but want to add a little twist, I think you’re going to adore this Festive Mince Pies with Frangipane Topping Recipe. The rich, buttery pastry filled with spiced mincemeat is already a crowd-pleaser, but topping it off with a creamy almond frangipane takes these pies to festive perfection. Trust me, once you try this combo, regular mince pies won’t quite cut it anymore!

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Why This Recipe Works

Buttery Pastry Base: Using cold butter and careful mixing creates a tender, flaky crust that holds the filling beautifully.
Layered Flavors: The combination of traditional spiced mincemeat and zesty almond frangipane adds decadent depth.
Simple Baking Process: The use of cupcake pans helps the pies keep their shape effortlessly.
Versatility: These pies can be served warm or cold, with custard or cream—perfect for any festive gathering.

Festive Mince Pies with Frangipane Topping, mince pie recipes, holiday baking ideas, almond frangipane desserts, Christmas pastry treats - Eleven round sandwich cookies are shown on crumpled parchment paper atop a white marbled surface. Each cookie has two golden brown almond-studded cake layers with a pale cream filling in the middle. The top cake layers are dusted with powdered sugar, which is also scattered around on the parchment and surface. A dark metal sieve filled with powdered sugar sits on the left side among the cookies, adding texture and detail. The overall look is rustic with warm tones and soft lighting. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe blends the classic elements of mince pies with the luxurious nutty flavor of frangipane, resulting in the perfect balance of textures and tastes. Each ingredient is chosen with care to ensure the best festive treat, and buying quality ingredients will make all the difference.

Festive Mince Pies with Frangipane Topping, mince pie recipes, holiday baking ideas, almond frangipane desserts, Christmas pastry treats - Flat lay of a small mound of plain white flour on a simple white ceramic plate, a few large cubes of cold unsalted butter arranged neatly on another white ceramic dish, a small white ceramic bowl filled with golden mincemeat fruit filling, a fresh whole orange with a small strip of bright orange zest curling beside it on the surface, a small white ceramic bowl holding granulated white sugar, two clean whole brown eggs with uncracked shells placed side by side on the white marble, a small white ceramic bowl filled with pale beige ground almonds, a smaller white ceramic bowl containing plain white flour, a tiny heap of delicate pale beige flaked almonds on the marble surface, and a small white ceramic bowl with fine white powdered icing sugar arranged in perfect symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Plain flour (all-purpose): The foundation for the buttery pastry; opt for a good quality brand for a light, tender crust.
Unsalted butter: Using cold butter is key for flaky layers in the pastry and creamy frangipane topping.
Ice cold water: Keeps the pastry dough cool, preventing it from becoming tough.
Mincemeat (fruit filling): Traditional spiced mincemeat brings that classic holiday warmth and depth.
Orange zest: Adds a fresh, citrusy brightness that wakes up the sugar in the frangipane.
Granulated sugar: Sweetens the frangipane and enhances the almond flavor when combined with orange zest.
Large eggs: Bind the frangipane ingredients and give it a rich, custard-like texture.
Ground almonds (almond meal): The star of the frangipane, giving it that almond creaminess and natural sweetness.
Flaked almonds: Provide a crunchy, toasty finish on top.
Powdered icing sugar: A light dusting finishes the pies beautifully before serving.
Fine salt: Balances sweetness and enhances all the flavors.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love making these Festive Mince Pies with Frangipane Topping Recipe my own by adjusting the mincemeat filling or adding a little extra zest. Don’t hesitate to customize yours to suit your taste or dietary needs — and make it truly yours!

Variation: I’ve swapped the classic mincemeat for homemade cranberry and orange compote once, giving the pies a fresh twist that my family adored.
Gluten-Free: Use a gluten-free flour blend for the pastry to keep everyone happy at the holiday table.
Nut-Free Alternative: Replace the almond meal with oat flour and skip the flaked almonds—these little tweaks work great if nuts aren’t your thing.
Extra Festive: Sometimes I sprinkle a tiny pinch of cinnamon or mixed spice into the frangipane to amplify the holiday vibe.

Step-by-Step: How I Make Festive Mince Pies with Frangipane Topping Recipe

Step 1: Craft the Perfect Pastry Dough

First things first, get your butter cold! I always cut it into small cubes straight from the fridge. Mix the plain flour with salt, toss in the butter and rub it in with your fingertips until it looks like large peas. Be gentle — this keeps the dough flaky. Then slowly add the ice cold water, just enough so the dough starts to come together when pressed. Form it into a round disc, wrap it well, and pop it in the fridge for at least an hour. This rest time is crucial for a tender crust, so don’t skip it.

Step 2: Shape and Fill the Pastry Cases

Once your dough has chilled, let it sit at room temperature for about 10 to 15 minutes—this stops it cracking when rolled. Roll it out on a lightly floured surface until it’s about a quarter inch thick, then cut out circles using a 9 cm cookie cutter. Lightly flour your cupcake pan and press the dough circles into each hole to form cases. You’ll want to press the dough up the sides, but it doesn’t need to reach the top. Then, take generous spoonfuls of mincemeat and fill each pastry case—two tablespoons usually does the trick. The richness of the mincemeat is the heart of these pies, so don’t be shy.

Step 3: Whip Up the Frangipane Topping

This frangipane topping is where the magic happens! Start by rubbing orange zest into the granulated sugar to release those essential oils—it brightens the whole thing beautifully. Then beat the softened butter and orange sugar until pale and creamy. Beat in the eggs, and don’t worry if it looks a bit curdled — it always does at this stage. Add the ground almonds, flour, and salt, and beat everything until thick and smooth. Now, you can either pipe or spoon the frangipane on top of your mincemeat. Finally, sprinkle flaked almonds over each pie to add texture and that lovely toasted almond crunch.

Step 4: Bake to Golden Perfection

Cover your cupcake pan loosely with aluminum foil to stop the tops from browning too fast. Bake in a preheated oven at 180°C (350°F) for 15 minutes, then remove the foil and bake another 10 to 15 minutes until the pastry is golden and the frangipane is lightly browned. Let your pies cool in the pan for about 10 minutes before transferring to a wire rack. Dust with powdered icing sugar just before serving to give that extra festive touch. These pies smell heavenly when baking – I always find the smell fills the whole house with holiday spirit!

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Tips from My Kitchen

Cold Butter is Key: Keeping the butter cold while making the dough helps prevent a tough pastry, so work quickly or pop the bowl back in the fridge if needed.
Don’t Overwork the Dough: Mixing just enough is crucial—overworking develops gluten and makes the pastry chewy instead of flaky.
Zesting Enhances Flavor: Don’t skip the orange zest in the frangipane; it lifts the almond cream and complements the spiced mincemeat beautifully.
Foil Tent Baking: Tent the pies with foil at the start to avoid over-browning, then remove it halfway for a golden finish.

How to Serve Festive Mince Pies with Frangipane Topping Recipe

Festive Mince Pies with Frangipane Topping, mince pie recipes, holiday baking ideas, almond frangipane desserts, Christmas pastry treats - The image shows a white plate with a gold rim holding eight round golden-brown almond cakes, each cake topped with thin pale almond slices and a light dusting of powdered sugar. One cake is broken in half on top, revealing a soft, moist inside with a dark filling. The plate is placed on a white marbled surface decorated with dark green pine and holly leaves. To the left of the plate, there is a spoon with a dark fruit jam sitting on the edge of the plate. A vintage metal baking tray with empty round molds is partially visible underneath and next to the plate. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I like to keep it simple with a dusting of powdered icing sugar—it gives such a pretty snowy look. Sometimes, I add a sprig of fresh rosemary or a few bright cranberries on the side to make the presentation pop for guests; it’s festive and smells amazing too!

Side Dishes

These pies are delicious served with a drizzle of warm custard or a dollop of freshly whipped cream. For a more indulgent treat, vanilla ice cream is a perfect companion to the warm almond and fruit flavors.

Creative Ways to Present

If you’re serving these at a holiday party, try arranging the pies on a rustic wooden board lined with festive greenery or edible flowers. I’ve also layered them in pretty cake stands with twinkling fairy lights around—instant holiday charm!

Make Ahead and Storage

Storing Leftovers

Leftover pies keep well in an airtight container at room temperature for about a week. I find that placing parchment paper between layers prevents them from sticking together and keeps the flaked almonds crisp.

Freezing

These pies freeze beautifully. After baking and cooling completely, I freeze them in a single layer in a freezer-safe container for up to 3 months. When I want to enjoy one, I thaw it overnight in the fridge and bake at 180°C (350°F) for 10 minutes to crisp the pastry back to fresh-baked perfection.

Reheating

Reheating in the oven is your best bet—10 minutes at 180°C revives the flakiness without making the filling dry. You can even microwave for a quick warm-up, but take care it doesn’t get soggy.

FAQs

Can I prepare the dough in advance?

Absolutely! You can make the pastry dough up to two days ahead, keep it wrapped tightly in the fridge, and just roll it out when you’re ready to bake. This can save time on busy days.
What if I don’t have a cupcake pan?

No worries. You can use a standard tart tin or muffin tray—you might just need to adjust the dough accordingly and keep an eye on the baking time, as size differences can affect cooking.
Can I use pre-made pastry?

Sure! Using good quality all-butter pre-made puff or shortcrust pastry is a timesaver, but making your own really elevates the taste and texture here.
How do I know when the frangipane is cooked?

Once the frangipane turning golden on top and feels set to the touch (no longer jiggly), it’s ready. The baking time in this recipe ensures a tasty, cooked-through topping.
Can I freeze the pies before baking?

Yes! Freeze them on a tray until solid, then transfer to a container. Bake from frozen but add a few extra minutes to the baking time.

Final Thoughts

Making these Festive Mince Pies with Frangipane Topping Recipe has become a firm favorite in my holiday baking lineup. It’s the kind of recipe that feels traditional yet special, combining heartwarming flavors and textures that everyone loves. Give it a go this season—you’ll impress all your friends and family and have a delicious batch of pies to enjoy long after the holiday festivities are over!