John Myers
Ingredients for 6 servings:
- 400 g puff pastry, 2 circles, each Ø 30 cm
- 125 g powdered sugar
- 125 g almonds, finely grated
- 100 g butter, soft
- 2 eggs, whisked
- 1 egg yolk, whisked
- 2 tbsp dark rum
- 1 tbsp flavoring (almond essence)
Instructions
Working time approx. 25 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 25 minutes
Almond flatbreads from Provence
Blanch the finely grated almonds in a pan with a little butter, stirring constantly. Transfer to a bowl and let cool. Add the powdered sugar and mix. Cream the butter in another bowl, fold in the almond mixture, then add the eggs, rum, and almond essence and mix well. Refrigerate for half an hour. Place a circle of puff pastry in a round baking pan (Ø 30cm) and spread the almond mixture on top, leaving the edges free. Brush the edges with a little water and place the second sheet of puff pastry on top, pressing down firmly. Refrigerate for 1 hour, then brush with egg yolk and score a diamond-shaped pattern (approx. 4 cm side length) into the surface of the flatbread with the tip of a knife. Pierce the surface of the flatbread slightly in the center to prevent it from expanding too much. Bake in an oven preheated to 200°C for 25 minutes until golden brown. Serve warm. In Provence, a small porcelain figure or a coin is usually pressed into the almond paste, and whoever finds it in their piece of almond flatbread is “king” for a day. This almond flatbread is traditionally served on January 6th, Epiphany.
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