Pistachio Frangipane Tart

or vanillin powder

You need to get 100% pistachio paste not something that has added oil, sugar, or other nut butters that adulterate it. It is more pricey, but that's the cost of making quality. You can buy it online here and use the leftovers to make an absolutely divine pistachio gelato!

Finely ground

AP works well here

Try to use a European butter with a milkfat percentage at 82% or above.

Regular white sugar is fine for this frangipane recipe

This is technically the artificial vanilla extract but I actually like it more than using fresh vanilla in baked goods. This powder is more popular in Europe for pastries, but if you are somewhere else you can likely buy it online.

You'll have to use Callebaut brand as they are the only ones who make this in my experience

aka confectioner's sugar