Classic Galette des Rois with Almond-Butter as filling

Ingredients

• 400 g ready-made puff pastry, 2 x 30 cm ø
• 125 g caster sugar
• 125 g ground almonds
• 100 g softened butter (vegan-alternative: plant-oil)
• 2 eggs, whisked (vegan-alternative: flaxseed with water)
• 1 egg yolk, whisked (vegan-alternative: soycream)
• 2 tbsp dark rum or amaretto
• 1 big dried bean 

Instructions

1. Lightly roast the ground almonds in a pan with a small piece of butter. Put in a bowl for cooling down. Add caster sugar and mix well.
2. Whisk butter in another bowl. Fold in the almond paste. Add the two eggs and the rum (or amaretto), and mix well. Put in the fridge for 30 minutes.
3. Divide the puff pastry into two even portions. Roll out each portion and cut out two circles, each 30 cm ø and about 3 mm thick.
4. Put one circle on parchment paper and spread the almond paste evenly on it, leaving 3 cm free around the edge.
5. Hide the dried bean in the almond paste.
6. Brush the free edge lightly with water, then cover with the second pastry circle. Press the blunt side of a knife blade along the edge to seal.
7. Put in the fridge for about 1 hour.
8. Preheat the oven to 200° C.
9. Mark the top of the pastry from the centre to the edges like the spokes of a wheel or in a zig zag pattern with the tip of a knife, then brush with the whisked egg yolk.
10. Bake for 25 minutes until crisp and golden.