1. Preheat the oven to 390°F (200°C). Take the puff pastry out of the fridge and let come (pretty much) to room temperature.

2. For the filling mix the butter and sugar in a bowl until light and fluffy. Add the eggs, one at a time, and mix until well combined. Add the ground almonds, vanilla liquor (or rum), and bitter almond oil (almond extract) and mix in. When done, set aside.

3. Unroll the first roll of puff pastry dough and then fold it lengthwise together so the edges are neatly on top of each other. Carefully roll out these two layers together on a piece of baking parchment to create a square with a side length of about 10 inches (25cm). Cut out a circle (10 inches/25cm) – you can do that either with a plate of that size and a sharp knife or you use an adjustable cake ring* and press it into the puff pastry to cut out the circle. Either way, try not to cut into the baking parchment. If you don’t have any of this you can also use a cardboard/paper template – works just as well. Pull the puff pastry circle together with the baking paper onto a baking tray. Do the same with the second puff pastry dough roll, only here the circle should have a slightly larger diameter of about 10.3 inches/26cm.

4. Place the almond filling in the center of the pastry circle on the baking sheet and spread it out. The edges should be free of the filling (about 0.8 inches/2cm) and the mixture should be spread thinner towards the edges. It should look like a little hill of almond filling sitting in the center of the puff pastry circle. Press a single almond into the filling at any point and hide it. Brush the edges with water and then place the second puff pastry circle on top. Run your hand over the dough to prevent air pockets from forming. You want the dough to lay snugly on top of the filling. If your two puff pastry circles had the right size, the edges should match and enclose the filling nicely. If the top dough circle turned out a bit too small, simply pull/push it into the right shape. If the circle is a bit too large, simply cut off overlapping dough. In any case, press the edge together well (but carefully) so that the filling is not getting out anywhere during baking. If you like, you can decorate the galette now. I made small incisions (max. 0.2 inches/5mm) along the edge with a sharp knife and scored the top with a pattern. Here, however, you should be very careful. The puff pastry must not be cut through under any circumstances. A steady hand is an advantage here ;)

5. Mix the egg yolk with a tiny bit of water and then carefully brush the galette with it. Try to follow the pattern of the decoration with the brush, so the fine lines are not damaged. Also, avoid puddles of yolk in depressions and dents – these areas will get darker than the rest when baked. Bake the galette in the center of the preheated oven for about 30 minutes. The cake should have puffed up nicely and the surface should have a nice golden color. Remove from the oven and let cool down completely. Whoever finds the almond in his piece is the king or queen of the day and gets a little crown ;)