Frangipane, marzipan, and almond paste are all almond-based confections commonly used in baking, but they have distinct characteristics and uses: Frangipane: Frangipane is a sweet almond filling or cream made by combining ground almonds, sugar, butter, eggs, and sometimes flavorings such as vanilla or almond extract. It has a smooth and creamy texture. Frangipane is often used as a filling in pastries, tarts, and cakes, where it adds a rich and nutty flavor. It becomes light and fluffy when baked and pairs well with fruits like raspberries and peaches. Marzipan: Marzipan is a sweet almond paste made from ground almonds, sugar, and sometimes a small amount of liquid such as rosewater or egg whites. It has a smooth and pliable consistency, similar to edible playdough. Marzipan is often used for decorative purposes in cake decorating, sculpting shapes, and covering cakes or cookies. It can be colored, molded, and shaped into intricate designs. Marzipan is also used as a filling in chocolates and confections. Almond Paste: Almond paste is similar to marzipan but has a higher almond content and less sugar. It is made by grinding blanched almonds with sugar and sometimes a small amount of liquid or flavorings. Almond paste has a coarser texture compared to marzipan and is less sweet. It is commonly used as a filling in pastries, croissants, and cookies. Almond paste adds a rich almond flavor and moistness to baked goods.