Summary

Ingredients

• 400 g puff pastry, 2 circles, each Ø 30cm
• 125 g powdered suar
• 125 g almond (s), finely rated
• 100 g butter, soft
• 2 egg (s), whisked
• 1 egg yolk, whisked
• 2 tablespoon rum, dark
• 1 tablespoon flavor (almond essence)

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Instructions

1. Blanch the finely grated almonds in a pan with a little butter, stirring constantly. Put in a bowl and let cool.
2. Add the powdered sugar and mix.
3. Beat the butter in another bowl, fold in the almond mixture and add the eggs, rum and almond essence and work well. Chill for half an hour.
4. Place a puff pastry circle in a round baking pan (Ø 30cm), spread the almond mixture on top, keeping the edge free. Brush the edge with a little water and place the second slice of puff pastry on top and press down firmly.
5. Leave to cool for 1 hour in the refrigerator, then brush with the egg yolk and scratch a diamond-shaped pattern (approx. 4 cm side length) into the surface of the flatbread with the tip of a knife.
6. Pierce the surface of the flatbread a little in the middle so that the flatbread does not rise too much.
7. Bake in an oven preheated to 200 ° C for 25 minutes until golden.
8. Serve warm.
9. In Provence, a small porcelain figure or coin is usually pressed into the almond paste and whoever finds it in his piece of almond cake is “king” for a day. This almond cake is traditionally served on January 6th, the festival of the Three Kings (Epiphany).