Instead of one large cake, you can also make smaller versions of this classic French cake so every person gets their own. I am using walnuts instead of almonds.
1 person made this
50g caster sugar
30g butter, softened
2 to 3 drops almond extract
2 puff pastry sheets
1 egg yolk
Method Prep:10min › Cook:40min › Ready in:50min
Put the nuts and sugar in the food processor and grind to a fine powder. Then add the egg, butter and almond extract and continue to mix to obtain a paste.
Cut the puff pastry into 20x8cm rectangles or circles about 12cm in diametre. Spread the mixture over half of the pieces, leaving about 5mm free around the edges.
Preheat the oven to 180 C / Gas 4.
Beat the egg yolk with 1 tablespoon water and brush the filling with it. Top each piece with a second puff pastry and press well on the edges to seal. Brush the tops with egg.
Using a small sharp knife, cut small slits in the top pastry. Bake until golden brown, about 40 minutes. For a deeper color, brush the galettes again with egg yolk 15 minutes before the end of baking. Let cool 30 minutes before serving.