Galette des Rois

Thaw 1 box frozen puff pastry according to package directions if needed and keep cold in the refrigerator. Cut 6 tablespoons unsalted butter into 3 pieces and place in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Let sit at room temperature until softened.

If the puff pastry comes in 2 sheets, flour a piece of parchment paper well and place on a rimmed baking sheet. Unfold or unroll 1 sheet of the puff pastry onto the parchment. Use a 9-inch cake pan or cardboard round as a guide to to cut the pastry into a 9-inch round; discard the scraps. Place in the refrigerator. Repeat cutting out a second 9-inch round from the remaining sheet of puff pastry on a second sheet of parchment, then stack on top of the first round (still on the parchment) in the refrigerator.

If puff pastry comes in a single sheet, roll it out on a floured surface a 9 1/2x19-inch rectangle. Use a 9-inch cake pan or cardboard round as a guide to cut out 2 (9-inch) rounds; discard the scraps. Place each round on a sheet of parchment paper, then stack onto a rimmed baking sheet and refrigerate.

Make the frangipane: Add 1/2 cup granulated sugar to the bowl of softened butter. Beat on medium speed with the paddle attachment until pale and fluffy, about 1 minute. Scrape down the sides of the bowl with a flexible spatula. With the mixer on low, add 2 of the large eggs one at a time, waiting until the first is completely incorporated before adding the second.

Scrape down the sides of the bowl again. Add 1 teaspoon vanilla extract, 1/4 teaspoon almond extract, and 1/4 teaspoon kosher salt. Beat on medium speed until just combined, about 1 minute (it will look curdled).

Add 1 1/4 cups almond flour and beat on low speed until just combined, about 30 seconds. Use the spatula to scrape down the sides of the bowl and finish folding in the flour until combined and smooth.

Place 1 large egg and 1 tablespoon water in a small bowl and whisk with a fork until combined to make the egg wash.

Keep one pastry round in the refrigerator, and place the second round (on the baking sheet) on the counter. Brush a 1-inch border around the round with the egg wash, making sure to avoid the cut edges of the pastry. (Egg wash will glue the layers of cut puff pastry together preventing them from puffing and separating into crispy layers).

Spoon 1/4 cup apricot preserves into the center of the pastry and use an offset spatula to spread into an even layer, stopping when you get to the egg wash border. Top with the frangipane and spread with the offset spatula into an even layer, again leaving the border clear. Tuck whole 1 almond (this is the “baby”) into the frangipane, if using.

Top with the second round of puff pastry. Press the edges of the pastry layers together, making sure no filling escapes. If desired, crimp the edges into a scalloped pattern using your fingers and the back of a butter knife. Brush the top of the pastry with the egg wash, again avoiding the cut edges of the puff pastry.

Use the back, blunt end of a paring knife to lightly score the top of the puff pastry into a chevron or sunburst pattern, being careful not to cut completely through the dough. Cut 4 to 6 (1/2-inch) slits in the top of the pastry to act as vents to allow steam to escape.

Freeze on the baking sheet for 15 minutes or refrigerate for 20 minutes. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 425°F.

Bake until the galette is puffed and golden brown, 20 to 25 minutes. If the pastry is browning too quickly after 20 minutes, loosely cover with aluminum foil. Meanwhile, place 1 tablespoon powdered sugar and 1 teaspoon hot water in a small bowl and stir until smooth.

Transfer the galette to a wire rack. Brush with the glaze. Let cool for at least 15 minutes before slicing with a chef’s knife, the galette may deflate slightly as it cools. Serve warm or at room temperature, remembering that there is a whole almond hidden in the filling.