Ingredients
Method
- Preheat oven to 200°C (180°C for fan/convection).
- Cut out two identical circles from the puff pastry sheets using a template or plate.
- In a bowl, mix softened butter and sugar until smooth.
- Add ground almonds, eggs, alcohol-free almond extract, and a pinch of salt. Stir well until smooth.
- Spread half of the frangipane mixture onto one pastry circle.
- Place the second pastry sheet on top, pressing gently around the edges. Crimp the edges using a fork (optional).
- Score a small X on the top with a knife to allow steam to escape.
- Bake for 30-35 minutes until golden-brown and puffed.
- Cool completely before slicing and placing a small trinket (fève) for tradition.
Notes
For a non-dairy option, use vegan butter and egg substitutes.
Allow puff pastry to come to room temperature before handling to avoid cracking.
Use a high-quality alcohol-free almond extract (check labels).
Allow puff pastry to come to room temperature before handling to avoid cracking.
Use a high-quality alcohol-free almond extract (check labels).