- Mix almond powder, sugar and salt.
- In a bowl, cream softened butter and almond flour. Mix until smooth. Add eggs one at a time and almond essence and blend until the mixture has a smooth, creamy texture. Refrigerate for 30 minutes.
- Place puff pastry on a breaded work surface. Roll out dough until it’s 1.5 cm (½ inch) thick.
- Take a 22 to 25 cm (9” or 10”) pan or plate and place on top of the dough. Cut around the edges to create a perfect circle. Remove pan and excess dough. Repeat the procedure so you have 2 22 to 25 cm (9” or 1o”) rounds. Place puff pastry rounds in the refrigerator for 30 minutes.
- Preheat oven to 190 °C (375 °F).
- Line the bottom of a baking sheet with parchment paper and set aside.
- Remove almond cream and the 2 puff pastry rounds from the refrigerator.
- Place 1 puff pastry round on the parchment-lined cookie sheet. Add almond cream in the centre and spread evenly, keeping a 1-inch (2.5 cm) strip around the edge of the dough. Add a bean or figurine to the almond cream for a traditional Galette des Rois, if desired.
- Brush the 1-inch strip with egg.
- Place the other puff pastry round on top of the almond cream. Compress the perimeter to secure and create a nice edge.
- Using a sharp knife, score dough in a nice pattern. Brush entire galette with egg.
- Bake for 55 to 60 minutes or until pastry is golden brown.
- Remove from oven. Allow to cool before cutting.
- Slice and serve.
Chef’s secret
For extra crispy pastry, make sure it is golden brown before removing it from the oven. This galette is better slightly overcooked than undercooked.