Some french recipes !

"Galette des Rois" This cake is eaten traditionnaly on the first sunday of the year ofr the Epiphany. But we eat it all the month of January ! Preparation time : 15 min Cooking time : 20 minutes Directions Preheat your oven to 400F Unfold and allow to come to room temperature. Roll each sheet out to form a circle of approx '9'' diameter. Place one circle on a cookie sheet lined with parchment paper. Combine the ground, blanched almonds (to blanch almonds : drop whole, raw almonds in boiling water for one minute, drain and remove skins. Grind in blender or food preocessor) with the sugar, eggs and butter. Work ingredients (with mixer or food processor) until they make a paste, add salt and mix in. Spread the almond paste over the center of the puff pastry circle (leaving 1 inch margin on the oustside edge) you have prepared on the baking sheet. Hide your fève withe in the paste. Brush water lightly over the margin of the pastry. Cover with the other circle of puff pastry and press edges down frimly (you  may flute the edges if desired). Pierce the top of the galette with a fork or knife to vent. Brush the top of the galette with an egg yolk (1 egg yolk + 1 tsp water). Bake on the middle shelf of your oven preeated to 400 F for 20 minutes. If the galette is browning too much at this point, cover looseley with aluminium foil. Continue baking 10 more minutes at 400 F, then reduce temperature to 375 F and bake an additional 10 minutes. Enjoy your galette lukewarm or at room temperature.

Ingredients 400 g puff pastry 8 oz ground blanched almonds (or 1/2 half tube of almond pasta) 3 oz white sugar 2 eggs 4 oz (1 stick) butter at room temperature 1 pinch salt (1/8 tsp)