Directions
• Place the almond paste into a food processor or blender with about half of the sugar, and process until well blended.
• Add the butter and remaining sugar and process until smooth, then blend in 1 egg, vanilla extract, almond extract, flour and salt. Set aside.
• Preheat the oven to 220 degrees C.
• Line a baking tray of at least 28cm across with baking paper and set aside.
• Roll out one sheet of the puff pastry into a 28cm square. Keep the pastry cool, do not knead or stretch. Use a large plate or pan to trace a 28cm circle onto the dough using the tip of a small knife. Place the circle of pastry onto the prepared baking sheet. Put the second sheet of pastry onto another sheet of baking paper. Refrigerate both sheets.
• Remove pastry sheets from fridge and mound the almond filling onto the centre of the pastry on the baking sheet. Leave about 1 1/2 inch margin at the edges. Press the bean or feve down into the filling. Place the second sheet of pastry on top, and press down the edges to seal.
• Beat the remaining egg with a fork and lightly brush onto the top of the gallette. Use a knife to make a criss cross pattern in the egg wash, and then prick several small slits in the top to vent steam while baking.
• Bake for 15 minutes in the preheated oven. Don't open the oven until the time is up, as the pastry will not fully puff. Remove from the oven, dust with confectioners' sugar, return to the oven and cook for an extra 12 to 15 minutes or until the top is a deep golden brown. Transfer to a wire rack to cool.
• Lay a golden paper crown gently on top of the cake. This will be used to crown the person who finds the bean or feve. Serve warm or cold. IMPORTANT!! Make sure you tell everyone to look out for the bean or feve.
