- 1/2 C sugar
- 1/2 C ground almonds
- 1 tsp almond extract
- 1/2 C butter, softened
- 1 egg
- 1 package puff pastry, thawed
- 1 egg yolk
- 1 Tbsp water
Mix the sugar, almonds, almond extract and butter in a bowl. Add the egg and continue mixing. Set the mixture in the fridge to chill while you continue.
Use a knife to trim two sheets of the puff pastry into 10 inch wide circles.
Place one circle of putt pastry on a baking sheet lined with parchment paper. Spread the chilled filling over the center of the pastry, leaving about an inch around the circumference.
Place the second circle of pastry over the top of the filling so the circles line up. Press the dough along the rim together. You can seal the dough by pinching with your fingers or gently pressing with the prongs of a fork. (Maybe need to moisten it to seal it too?)
Whisk the egg yolk and water together. Use a pastry brush to coat the top of the dough with the mixture. Chill the cake in the fridge for 30 minutes.
Preheat the oven to 450 degrees. Bake cake for 20 minutes. Lower the temperature to 350 and bake another 20 minutes. The cake is ready when it’s golden brown.
Little Passports