1 package thawed puff pastry sheets
¼ cup almond paste
¼ cup sugar
3 Tbsp unsalted butter, softened
2 Tbsp flour
2 tsp powdered sugar
¼ tsp vanilla
¼ tsp almond extract
1 egg beaten
1 dried bean
Pinch of salt
- Preheat oven to 450 and cover a large baking sheet with parchment paper and spray with baking spray. Puree the almond paste, sugar, butter and salt in a food processor. Add 1 egg, vanilla and almond extract, then purée until smooth.
- Add the flour and pulse to mix. Roll out one sheet of the puff pastry into an 12 inch square on a lightly floured surface. Place an 11 inch pie plate upside down onto the square and cut out a round shape using the pie plate as a template.
- Brush the flour from both sides of the round cut out and place it on the prepared baking sheet. Chill in the refrigerator. Repeat with the second square of puff pastry, but leave it on the floured work surface.
- Brush the part of the beaten egg on top of the second round cut out. Decoratively score on the top using the tip of a paring knife and make several small slits all the way through the pastry to create steam vents.
- Remove the first round cut out from the refrigerator and brush some of the egg in a 1 inch border around the edge. Spread the almond cream in the center evenly. Hide the bean in the almond cream. Place the scored round on top and press the edges together.
- Bake the galette des rois in the lower rack of the oven for 13 to 15 minutes, until puffed and golden. Remove from oven and dust with the powdered sugar.
- Place back in the oven on the upper rack and bake for an additional 12 to 15 minutes or until the edge is a deep golden brown. Serve warm.