Filling

• In mixer, beat the butter and sugar together until the mixture is pale and fluffy.
• Add the almond flour and salt, mixing until combined. Blend in one whole egg, then the white from the second egg, keeping the yolk aside.
• Stir in the extracts.
• Cover the mixture and chill it in the refrigerator for at least 1 hour.
• Mix the yolk with 1 teaspoon cold water; and store it covered in the refrigerator until needed.

Pastry

• Roll out the 2 pastries. Cut the edges to create a circle 9 1/2 inches in diameter.
• Place one round of dough on a parchment‑lined baking sheet. Spread the filling evenly over the surface, leaving a 1‑inch border uncovered.
• Lightly moisten the border with cold water, lay the second dough circle on top, and press the edges together with your fingertips to seal thoroughly.
• Use the teeth of a fork or a spoon to press the edges together about 1/4 to 1/2 inch deep half inch apart.
• Place it in the refrigerator for at least 30 minutes.
• Pre-heat the oven to 425°F.
• Brush a thin coat of the reserved egg wash over the top of the galette, keeping it off the border—any egg wash on the rim will prevent it from rising
• Using the tip of a paring knife, score a decorative pattern on the surface without cutting through the dough. Make six small slits in the top to allow steam to escape.
• Decrease the oven temperature to 400°Fand bake the galette for 30 to 40 minutes, until the pastry has puffed up and turns a golden brown. Check it after 20 minutes of baking to ensure it is not turning too brown. If so, cover it lightly with foil.
• When it is baked completely, remove the galette from the oven and cool on a baking rack for 15 minutes. The pastry may deflate.
• Serve warm or at room temperature.

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