Simply Ingredients:
- 1 pkg. of puff pastry (normally include 2 sheets), defrost to room temperature
- 1 1/2 blocks butter, soften
- 1 cup powdered sugar
- 3/4 cup almond meal
- 1/4 cup flour
- 6 eggs, at room temperature
- In a medium mixing bowl, cream butter and powdered sugar with an electric mixture. Then, beat in one egg at a time until beat all 5 eggs in the mixture. Add almond meal and flour, mix well and refrigerate.
- Place a parchment paper on the bottom of 9x13 baking pan (for easy removal later). Lay one sheet of puff pastry on the cooking parchment, spread the almond mixture over the top evenly, leave a gap of an inch around the edges.Place the 2nd puff pastry sheet on the top and press down the edges so that they are well sealed.
- Refrigerate for 30 minutes.
- Preheat oven to 400 degrees F.
- With a sharp knife, make shallow incisions, spiralling from the top down to the base. Glaze the surface with a beaten egg and place in the oven. Cook for 10 minutes then lower the heat to 350 degrees F and cook for another 30 minutes. Cool on a wire cooling rack.