Description

A flaky, buttery pastry filled with a rich almond filling and topped with sliced almonds. Perfect for breakfast, dessert, or alongside a cup of coffee!

Ingredients

Units Scale

For the Pastry:
1 1/2 cups all-purpose flour
1 tbsp granulated sugar
1/2 tsp salt
1/2 cup unsalted butter, cold and cubed
1/4 cup ice-cold water
For the Almond Filling:
1 cup almond flour
1/2 cup granulated sugar
1/4 cup unsalted butter, softened
1 large egg
1/2 tsp almond extract
1/2 tsp vanilla extract
For Topping:
1/4 cup sliced almonds
1 tbsp milk (for brushing)
1 tbsp granulated sugar (optional)

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Instructions

Prepare the Pastry Dough:
In a bowl, mix flour, sugar, and salt.
Cut in cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
Slowly add ice water, one tablespoon at a time, until the dough comes together.
Wrap in plastic wrap and refrigerate for 30 minutes.
Make the Almond Filling:
In a bowl, beat the butter and sugar until light and fluffy.
Mix in almond flour, egg, almond extract, and vanilla extract until smooth.
Assemble the Pastry:
Preheat oven to 375°F (190°C).
Roll out the chilled dough on a floured surface into a rectangle (about ¼-inch thick).
Spread the almond filling evenly over half of the dough, then fold the other half over it.
Press edges to seal and transfer to a parchment-lined baking sheet.
Add Toppings & Bake:
Brush the top with milk and sprinkle with sliced almonds (and sugar if desired).
Bake for 20-25 minutes or until golden brown.
Let cool slightly before slicing and serving.

Notes

:
You can drizzle with a simple glaze (powdered sugar + milk) for extra sweetness.
Store leftovers in an airtight container for up to 3 days.
If you prefer puff pastry, you can substitute store-bought puff pastry for a quicker version.

Nutrition

Calories: 320
Sugar: 12g
Sodium: 80mg
Fat: 20g
Saturated Fat: 9g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 6g
Cholesterol: 45mg