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8 servings
30 min active time
2 h 30 min total time
5.0 (1 vote)
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Original
150 g | |
150 g | |
150 g | |
3 | |
1 tsp | |
1 Tbsp |
2 about 16 oz or 450 g total | |
1 |
Amount per serving
Daily %
Calories
591
30%
Total Fat
41 g
53%
Cholesterol
144 mg
48%
Sodium
308 mg
13%
Total Carbohydrates
47 g
17%
Fiber
0.92 g
3%
Total Sugar
19 g
Proteins
7.8 g
16%
Calcium
23 mg
2%
Iron
2.0 mg
11%
Potassium
77 mg
2%
Vitamin D
0.62 mcg
3%
Daily % are based on a 2000-calorie diet. Your daily values may be higher or lower depending on your needs (guideline from FDA).
Disclaimer: The nutrition depends on the products you use, as there can be large variations between products. This information may be incomplete/inaccurate, as we may not have accurate data for some ingredients.
Almond Paste
- 1In a medium mixing bowl or mixer, place the room temperature butter (ideally "pommade" style) .
- 2Add the sugar. Mix until homogeneous.
- 3Add the vanilla extract and optionally the rhum.
- 4Add the eggs one by one and mix.
- 5Add the almond flour and mix.
- 6Put the almond paste in a piping bag (or don't, it will be a bit more uneven which is fine too).
- 1In a medium mixing bowl or mixer, place the room temperature butter (ideally "pommade" style) .
Assemble
- 1On a floured surface, roll out the puff pastry. Aim for a thickness of about 1/8 inch or 3 mm. Cut 2 circles of the same diameter (e.g. 10 inches).
- 2Place parchemin paper on a baking sheet, and place one circle of dough in the center.
- 3Make an egg wash and paint the outer 1.5 inches of the dough.
- 4Pipe or spread evenly the almond paste on the puff pastry, in a spiral motion, leaving 1.5 to 2 inches uncovered.
- 5Optionally, place an almond, a bean or a charm in the paste (avoid the center).
- 6Cover with the 2nd circle of puff pastry. Make sure to create a seal by pressing the edges.
- 7Scallop the edges using the back of a knife (1/2 inch deep). Create a couple vents. With a sharp pairing knife, score the dough and create a pattern for decoration.
- 8Paint the puff pastry with the egg wash.
- 9Paint with an egg again, avoiding the edges.
- 10Refrigerate for 1 to 2 hours.
- 1On a floured surface, roll out the puff pastry. Aim for a thickness of about 1/8 inch or 3 mm. Cut 2 circles of the same diameter (e.g. 10 inches).
Bake
- 1Preheat oven to 375F or 190C.
- 2Bake for 45 minutes or until nicely puffed and golden.
- 3Serve lukewarm.
Published by Julien Amelot