Enjoy @annafgass #galettedesrois for today’s #Epiphany celebration! Hopefully you find the lucky almond. Frangipane: • 1/2 cup (1 stick) unsalted butter • 1 cup almond meal • 1/2 cup powdered sugar • 1 tablespoon all-purpose flour • 1 tablespoon almond extract • 1 teaspoon kosher salt • 2 large eggs • Place a small heatproof bowl over a pot of simmering water and melt the butter. • Add the almond meal, powdered sugar, and flour and mix to combine. • Add the almond extract and salt and mix to combine. • Remove the bowl from the heat. • Continue to mix vigorously to create a thick mixture. • Slowly add the eggs, one at a time, mixing to incorporate fully before adding the next. • Once the mixture is thick but viscous, let cool and place in the fridge for at least 1 hour. • Do Ahead: The frangipane can be made 1 week ahead. • Keep in the fridge. Cake: • 2 frozen puff pastry discs/rounds, defrosted • 3 tablespoons apricot jam thinned with 1 tablespoon water • 1 whole almond or be...