Ingredients
- 1/2 cup almond meal
- 1/4 cup granulated sugar
- 1 large egg
- 3 tablespoons unsalted butter, softened
- 3/4 teaspoon pure vanilla extract
- 1 tablespoon all-purpose flour
For the Cake:
- 17 ounces puff pastry, thawed
- 1 dried fava bean, optional
- 1 large egg, beaten
- 2 tablespoons confectioners’ sugar
Steps to Make It
Make the Almond Cream
- Gather the ingredients. The Spruce Eats / Julia Hartbeck
- Combine almond meal, sugar, egg, softened butter, vanilla extract, and flour in the bowl of a food processor. The Spruce Eats / Julia Hartbeck
- Blend to a smooth, creamy paste. Feel free to make this cream a few days in advance, then refrigerate in an airtight container. The Spruce Eats / Julia Hartbeck
Assemble the Cake
- Gather the ingredients. The Spruce Eats / Julia Hartbeck
- Position a rack in the center of the oven and heat to 425 F. Line a rimmed baking sheet with parchment paper. The Spruce Eats / Julia Hartbeck
- Roll out 2 sheets of puff pastry and cut into 2 (11-inch) discs. Place one disc on the prepared baking sheet. Spread an even layer of almond cream, leaving a 1-inch border around the edges. The Spruce Eats / Julia Hartbeck
- If you wish to include a dried fava bean, you can do so at this point. Simply nestle it in the almond cream. Brush some of the beaten egg over the pastry border. The Spruce Eats / Julia Hartbeck
- Place second puff pastry disc on top of filling, and crimp edges with a fork to seal the cake. The Spruce Eats / Julia Hartbeck
- Using a sharp knife, score a decorative pattern into the top layer of pastry without cutting through to the almond filling. Brush galette with the remaining beaten egg (this will create a golden crust).The Spruce Eats / Julia Hartbeck
Bake the Cake
- Bake cake for 15 minutes. Remove from oven and dust cake with confectioners’ sugar. The Spruce Eats / Julia Hartbeck
- Return to oven and bake until the puff pastry becomes a deep golden brown, 10 to 12 minutes more. Allow cake to cool for 20 minutes before serving.
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