Galette des Rois

This is the French ancestor of the New Orleans King Cake.  French families ate it on Epiphany... January 6th.  A fava bean was placed in the cake, and all the family members took a slice.  If you found the bean, you were declared King or Queen for the day.  This tradition is still carried through in today's King Cakes...but usually, if you get the bean or the commonly used plastic baby, you host the next gathering.  King Cakes are eaten until Fat Tuesday...Mardi Gras.  I think the paper crown makes a pretty presentation.

Ingredients:
1 tsp. almond extract

2 sheets ready made puff pastry
1 C ground blanched almond
1 C softened butter
3/4 sugar
3 eggs
1 yolk

Instructions:

Mix the butter and the sugar until the mix whitens, then add the beaten eggs and the ground almond and extract, mix well.

Pour the mix in the middle of the first sheet of puff pastry. Lay the second sheet on top, and roll the sides of the sheets together towards the inside to seal the galette.
With a knife, draw diagonal lines in both direction (so that they cross each other) to create the pattern. Then with a brush, spread the beaten yolk on the whole cake to give it a golden color.
Put in an oven for 30 minutes at 325 degrees, being careful not to burn.  Serve hot, but it is also very good  cold,  too. 

I am sharing this with Tea Party Tuesday and Foodie Friday
and Sweets for Saturday and Seasonal Sundays