Spices & Sprinkles

Ingredients:

• Puff pastry (My Puff Pastry Recipe)
• 113 g almond flour
• 85 g butter, room temp
• 100 g sugar
• 1 teaspoon orange zest (optional)
• 16 g flour (plus more for dusting work surface)
• 1 egg, room temp
• 1 1/2 teaspoons almond extract
• 2 teaspoons vanilla extract or paste
• 1/4 teaspoon salt
• 1 egg yolk, for brushing the surface

Directions:

1. Optional: line a baking sheet with parchment paper and add the almond flour in a thin, even layer. Bake at 350 for about 10 minutes, stirring occasionally, or until toasted. This will add more flavor to the galette filling, but I have made it without this step and it is still delicious. If you do this step, let the almond flour cool back down to room temp before proceeding.
2. Roll out the puff pastry to about 1/8 inch thick. Cut out 2 circles (best to use a large bowl or plate to trace so they are even).
3. Place the puff pastry circles on a parchment lined baking tray and then wrap with plastic wrap and place in the refrigerator while making the filling. If you have extra dough, you can make smaller galettes with the trimmings in smaller circles or squares, just remember they will take less time to bake.
4. Beat together the butter, sugar, and orange zest until smooth and creamy.
5. Add the almond flour, all purpose flour, egg, almond and vanilla extracts, and salt. Mix on medium high until smooth and creamy.
6. Remove the puff pastry from the fridge and place in the middle of a parchment lined baking sheet.
7. Spread an even layer of the almond filling on the puff pastry, leaving about an inch border all the way around. You can place a nut inside to be authentic to a Galette des Rois.
8. Brush water along the border of puff pastry.
9. Top with the second puff pastry circle and press down the edges to ensure there is a seal.
10. Scrape a design using a fork or a pairing knife onto the top.
11. Place in the freezer for at least 30 minutes.
12. Brush the top of the pastry with the egg yolk.
13. Bake at 425 for 10 minutes and then lower the oven to 350 and bake for an additional 35 minutes or until puffy and deep golden brown.
14. Cool on a wire rack for about 1 hour.