Galette à la frangipane

Ingredients

• 2 pâte feuilletée
• 175 g almond powder
• 100 g sugar
• 2 eggs
• 75 g butter
• 45 ml amaretto
• 1 egg yolk

Steps

1. Put one of the pâte feuilletée in a cake tin, prick the dough with a fork.

2. In a bowl, mix the almond powder, the sugar, the eggs and the melted butter. Add the amaretto.

3. If you want a lighter result that doesn’t taste like a [pithiviers feuilleté] (https://en.wikipedia.org/wiki/Pithivier), add at least 100 g of crème pâtissière to make the “real” frangipane.

4. Pour the mix into the cake tin and hide the fève.

5. Put the second pâte feuilletée on top, sealing the edges well.

6. Make patterns on the top and brush with egg yolk.

7. Bake for 30 minutes at 200°C. Check the cooking regularly!