Nutty Frangipane Galette

Remember the Strawberry Frangipane Galette I made a little while ago?  While my father loved the buttery crust and creamy frangipane filling, but suggested omitting the fruit to make a sweet breakfast pastry of some sorts.  Similar in taste to a nutty shortbread.  I ended up doubling the amount of frangipane from the previous recipe and sprinkling slivered almonds on top.  It was fantastic!  Not too sweet it paired perfectly with coffee and was a great way to start off the day.  It made me feel like a lady on Downton Abbey.  I imagine they ate similar sweets in the morning. photo 4 Nutty Frangipane Galette (serves 8) Crust

  • 1 cup plus 1 tbsp all purpose flour
  • ¼ cup almond flour
  • 1/2 tsp kosher salt
  • 2 tbsp sugar
  • 9 tbsp cold butter, cut into tablespoons
  • 1 tbsp vanilla extract
  • 3 tbsp ice water

Almond Frangipane

  • 1 cup almond flour
  • 1/2 cup confectioner’s sugar
  • 8 tbsp butter, room temperature
  • 2 egg, separated
  • 1 tsp almond extract
  • 2 pinches of kosher salt

Slivered almonds and powdered sugar for garnish (optional) Mix together the flour, almond flour, salt, sugar, and butter with a hand mixer on low speed until you get crumbles.  Add in the vanilla extract and water.  Mix for another minute until the dough comes together or just use your hands to form it into a disc.  Wrap with plastic wrap and refrigerate for an hour. For the frangipane, beat the almond flour, sugar, butter, egg yolk, and vanilla extract until smooth.  Refrigerate until you are ready to assemble the galette. Preheat oven to 450 degrees. Line a baking pan with a silpat or parchment paper. On a floured surface (or confectioner’s sugar) roll out the dough to an 11 inch circle.  Place on the baking sheet and spread the frangipane over it.  Fold over the edges of the crust so as to contain the cream filling.  Sprinkle the almonds on top. Whisk the egg whites until foamy and spread over the galette. Bake the galette for 30 minutes.  The pastry should turn a nice golden brown on the edges.  Cool completely.  Serve alongside coffee.  Dust powder sugar on top to make it extra pretty.


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