Ingredients
Instructions
- In a large bowl mix the softened butter and sugar until creamy
- Add the ground almonds and mix well
- Beat in 2 eggs one at a time then add vanilla extract and rum if using
- Roll out both sheets of puff pastry and cut into 24cm circles
- Place one circle on a baking sheet lined with parchment paper
- Spread the almond cream mixture leaving a 2cm border
- Hide the charm or bean in the cream
- Brush the border with beaten egg
- Cover with the second circle of pastry and seal edges well
- Score a decorative pattern on top with a knife without cutting through
- Brush the entire top with beaten egg
- Refrigerate for 30 minutes
- Preheat oven to 200C 400F
- Bake for 25 to 30 minutes until golden brown
- Allow to cool before serving
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