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.
Instructions Display images:
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).
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.
1Preheat oven to 375F or 190C.
2Bake for 45 minutes or until nicely puffed and golden.