Easy
8 - 12 people
Preparation time: 20 minutes
Cooking time: 25 minutes
The ingredients
For the almond filling
- 100gr almond flour
- 100gr sugar
- pinch of salt
- zest of 1/2 orange
- 100gr unsalted butter
- 2 large eggs, at room temperature
- 1/2 tsp almond extract
- 450gr puff pastry
- 1 whole almond
For the glaze
- 1 egg yolk
- 1 tbsp milk
The stages of preparation
- In a bowl, mix the almond flour, sugar, salt and orange zest. Add the butter until it is completely incorporated. Add the eggs one at a time, then the almond extract. Cover and chill in the refrigerator.
- Line a baking tray with baking paper. On a lightly floured surface, roll a piece of puff pastry into a circle about 23 cm in diameter. Place the pastry on the baking sheet. Cover with a sheet of parchment paper. Roll out a second circle and place on top.
- Leave the pastry to cool for thirty minutes. Remove the dough and almond filling from the refrigerator. Remove the second circle of dough and the parchment paper. Spread the almond filling in the centre of the pastry, leaving a 3cm exposed border. Place an almond as a bean.
- Brush water generously around the exposed perimeter of the dough, then place the other circle of dough on top of the galette and press the edges together well. Refrigerate overnight for easy decorating.
- Preheat the oven to 180ºC. Decorate the cake. Mix the egg yolk with the milk and brush it evenly over the top. Use a paring knife to make 5 holes in the top to allow steam to escape during baking.
- The cake will deflate as it cools. Serve warm or at room temperature.
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