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Cream the softened butter with the sugar until creamy and slightly softer in color. You can do this with just a fork, a food processor, or a hand mixer or stand mixer.
Thoroughly mix in the eggs, vanilla extract and almond extract. There might still be a little separation between the butter/sugar and the liquid ingredients, but that is okay.
Thoroughly mix in the almond flour and salt until you have one uniform, smooth almond cream. Since there’s no gluten in almond flour, you can really stir and work in the flour without any fear that the frangipane is going to get tough from gluten development.Use right away, or store in the fridge for three days or the freezer for three months. Let the frangipane come close to room temperature before using.