Irresistible Frangipane Galette
A delightful dessert with a crisp, buttery crust and a rich almond filling, perfect for any occasion.
Ingredients
For the Dough
- 1 batch Buttery Pastry Dough Homemade or store-bought
For the Frangipane Filling
- 1 cup Almond Flour Can be substituted
- ½ cup Granulated Sugar
- ½ cup Unsalted Butter, softened
- 2 large Eggs
- 1 teaspoon Vanilla Extract
- ¼ teaspoon Almond Extract
For Topping
- to taste Sliced Almonds For topping
- to taste Powdered Sugar For dusting
Instructions
Preparation
- Start by gathering all your ingredients on a clean counter.
- Make sure the butter is softened to room temperature.
Making the Galette
- Roll out your pastry dough on a floured surface until you achieve a circle about 12 inches wide.
- Transfer the rolled dough to a baking sheet lined with parchment paper.
- Combine almond flour, granulated sugar, softened butter, eggs, vanilla extract, and almond extract in a mixing bowl.
- Beat the mixture until it’s smooth and creamy, about 2–3 minutes.
- Spread the almond filling over the center of the rolled-out pastry, leaving at least a 2-inch border.
- Gently fold the edges of the pastry up and over the filling.
- Sprinkle sliced almonds over the filling.
- Preheat oven to 350°F (175°C). Bake for 25-30 minutes until golden brown.
- Let the galette cool slightly on a wire rack.
- Dust with powdered sugar before serving.
- Slice and enjoy warm or at room temperature.
Notes
Try adding lemon zest to the almond filling for enhanced flavor. Store leftovers in an airtight container in the refrigerator for up to 3 days.