Description
We think our Sugar & Spice blend is the perfect final touch to send this dessert over the top! The best part, this cake is really easy to make!
Ingredients
Scale
- 7 tbsp. butter, at room temperature
- 1 cup almond flour
- 1/2 cup sugar
- 1 tbsp. cornstarch
- 3 eggs, divided
- 1/8 tsp. almond extract
- 1 tsp. salt
- 2 tsp. Grand Marnier (optional)
- 2 sheets puff pastry
- 1 tbsp. MarnaMaria Sugar & Spice
Instructions
- Preheat oven to 375ºF.
- Combine butter, almond flour, sugar, cornstarch, two eggs, almond extract, salt, and Grand Marnier and mix until well blended.
- Roll and cut out each puff pastry sheet on a floured surface into a 9-inch circle.
- Spread the almond mixture across the first puff pastry, leaving a 1-inch border all around. Moisten the edges with water and lay the second puff pastry over the top.
- Close securely first by pressing with your fingers, then fold the edge up seal with a fork.
- In a small bowl, beat the remaining egg and brush over the galette. Next, sprinkle with MarnaMaria Sugar & Spice blend. Then, using a sharp knife, cut five slits in the center to allow the steam to escape.
- Bake for 30 minutes until the pastry is cooked and the top is golden brown.
Notes
If you can’t find almond flour, it’s easy to make! Just pulse peeled almonds in a food processor until a fine meal is formed. Be careful not to over process as they will turn into a paste.