Ingredients
Instructions
- In a large bowl cream together softened butter and sugar until light and fluffy
- Add almond flour to the butter mixture and mix well
- Beat in 3 eggs one at a time then add vanilla and almond extracts Mix until smooth This is your frangipane filling
- Roll out the puff pastry sheets and cut two circles approximately 26cm in diameter
- Place one pastry circle on a baking sheet lined with parchment paper
- Spread the crushed cookies in the center of the pastry leaving a 3cm border
- Spread the frangipane mixture over the cookies leaving the same border
- Brush the border with beaten egg
- Place the second pastry circle on top and press edges to seal
- Create a decorative pattern on top with a sharp knife being careful not to cut through the pastry
- Brush the entire top with beaten egg
- Refrigerate for 30 minutes
- Preheat oven to 200C
- Bake for 30 to 35 minutes until golden brown
- Let cool for 15 minutes before serving
- Dust with powdered sugar before serving
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