1. Mix almond powder, sugar and salt.
2. 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.
3. Place puff pastry on a breaded work surface. Roll out dough until it’s 1.5 cm (½ inch) thick.
4. 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.
5. Preheat oven to 190 °C (375 °F).
6. Line the bottom of a baking sheet with parchment paper and set aside.
7. Remove almond cream and the 2 puff pastry rounds from the refrigerator.
8. 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.
9. Brush the 1-inch strip with egg.
10. Place the other puff pastry round on top of the almond cream. Compress the perimeter to secure and create a nice edge.
11. Using a sharp knife, score dough in a nice pattern. Brush entire galette with egg.
12. Bake for 55 to 60 minutes or until pastry is golden brown.
13. Remove from oven. Allow to cool before cutting.
14. 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.