- 1 cup almond flour
- 1/2 cup unsalted butter, softened
- 1/2 cup sugar
- 2 eggs
- 2 teaspoons cognac
- 1/2 teaspoon orange zest
- 1/4 teaspoon almond extract
- 1/4 teaspoon vanilla extract
- 1 pound puff pastry
- 1 egg white
- 2 tablespoons whole milk
- pinch of salt
In the bowl of a standing mixer, or a medium-size mixing bowl, combine the almond flour, butter, sugar and salt and mix well. Add the eggs one by one, incorporating each fully before adding the next. Add the cognac, orange zest, almond and vanilla extracts and mix well. The mixture will not look completly smooth. Cover and chill for at least 30 minutes.
Line a baking sheet with parchment paper. On a lightly floured surface, roll out one piece of pastry dough into a 9-inch circle and place the dough on the baking sheet. Roll out the piece of dough and cut into a 9-inch circle and set aside.
Remove the almond filling from the refrigerator and and spread it over the dough on the baking sheet. Leave a 1-inch border. Place the second circle over the filling and gently press the edges together. Using a pairing knife flute the edges of the dough and gently create a design on top.
In a small bowl, mix together the egg white and the milk until well incorporated and brush it evenly over the top of the gallette. Transfer to the refrigerator for at least 30 minutes and up to overnight.
Preheat the oven to 375º F.
Use a pairing knife to poke 5 small holes in the top of the dough to allow the steam to escape while baking. Bake for 30 minutes or until golden brown. Remove from the oven and transfer to a wire rack to cool.
Serve the gallette at room temperature.
Cooks note: In France a small, porcelin figure is often baked into the cake. The person who finds the figure is supposed to buy the next cake. Today a porcelin figure or king cake baby usually comes with the cake rather than baked into it, to avoid a choking hazzard.