Almond Galette

I don't think this turned out quite right (not as high as the picture), but it was so doggone good that I have to write it up anyway. It's like a giant, round almond croissant that you can serve for dessert. And not too difficult, either. The other thing I like about it is it calls for 1/4 cup almond paste, not a whole tube, but it's very marzipan-y.

Roll out two puff pastry sheets so you have space on each to cut out a 10-inch round (the recipe called for 11-inch rounds, used all the almond cream and took longer to bake than my version). Cut the rounds with a knife then stick them in the fridge. Mix together (I used the mixer) 1/4 cup each almond paste and sugar and 3 tablespoons softened butter. When that's smoothish, add 1 egg and 1/4 teaspoon each almond and vanilla extract. Mix to combine, then mix in 2 tablespoons flour. Place one round on a baking sheet, then spread the almond cream on it, leaving the edge all the way around uncovered. Cut vents in the other sheet and brush it with an egg wash. Brush the egg wash around the edge of the bottom pastry, too, then place the other round, egg wash side up, on top, and press on the edges with a fork to close. Bake until burnished brown on top in a 450 degree oven (mine took 15 minutes) then dust with confectioners' sugar. Serve warm.