If you have the time, toast and grind your own almonds for the filling, it tastes so much butter than store bought ground almonds.
5 people made this
2 ready rolled puff pastry sheets
60g salted butter, softened
165g finely ground almonds, preferably toasted
100g caster sugar
3 to 4 drops almond extract
1 egg, lightly beaten
Method Prep:20min › Cook:45min › Ready in:1hr5min
Preheat the oven to 180 C / Gas 4. Line a baking tray with greaseproof paper. Cut out two large circles from the puff pastry.
In a bowl combined salted butter, ground almonds, sugar, egg and almond extract and mix with a fork. Spread over the pastry circle but leave 1cm around the edge free. Place a dried bean in the frangipane.
Brush the edge with a little egg yolk and place the second circle on top. Press down the edges to seal. Brush the entire surface with egg yolk and make a few small cuts in the top to allow the steam to escape.
Bake until golden brown, about 45 minutes. Let cool on a wire rack.