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La Galette des Rois

Serves: 6

   FILLING
   3/4 cup almonds meal (see note)
   1/3 cup granulated sugar
   1/8 teaspoon salt
   1 egg
   1 to 2 teaspoons cherry, pear, or raspberry brandy (optional)
   3 tablespoons unsalted butter, at room temperature
   PASTRY
   2 sheets purchased frozen puff pastry, thawed and cut into two 9-inch rounds
   1 egg, slightly beaten
   1 dried lima or kidney bean (optional)
   Powdered sugar for dusting

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1. To make the filling: In a medium bowl, mix together the almond meal, sugar, salt, egg, and brandy, if desired, until well blended. Stir in the butter and beat until smooth.
2. To make the pastry: Preheat the oven to 400°F.
3. Line a baking sheet with parchment paper or leave ungreased. Lightly flour the paper or baking sheet. Place one puff pastry circle in the center and brush some of the beaten egg in a 1-inch border around the edge. Mound the filling in the center of the circle and spread it up to 1/2 inch from the border. Place the bean in the filling, if desired. Arrange the other round on top, and use a fork to press the edges together. Use the tip of a paring knife to form the outline of a crown (or, after the galette is baked and ready to serve, decorate the cake with a golden paper crown). Brush the rest of the beaten egg on top.Bake in the lower third of the oven until puffed and deep golden brown, 25 to 30 minutes. Dust with powdered sugar and serve slightly warm or at room temperature.

Note: Almond meal is available in the baking section of many supermarkets or in specialty markets such as Trader Joe’s in the nut section. One brand is Bob’s Red Mill. Almond meal is finely ground blanched almonds.

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