Cherry Almond Galette

Ingredients

• 2 ½ cups AP flour
• 250 grams Plugra butter cold and cubed
• ¾ tsp salt
• 1 ¼ tsp sugar
• ¼ cup ice water

• 6½ tbsps Plugra butter, room temperature
• ¾ cup powdered sugar
• ¾ cup Amoretti® Blanched Almond Flour
• 1 tbsp cornstarch
• 1 egg, room temperature
• ¼ tsp Amoretti® Almond Extract O.S.
• ½ tsp Amoretti® Amaretto di Amoretti Liqueur Flambe

• 2 cups fresh cherries, pitted and sliced
• 4 tbsp sugar
• 3 tsp Amoretti® Black Cherry Compound
• 1 tsp Amoretti® Kirsch Compound
• 1 ½ cup almond cream
• 4 tbsp raw sugar
• 1 egg (for egg wash)

Directions

1. Combine all dry ingredients.
2. Add the cold, cubed butter.
3. Mix until the butter is pea-sized.
4. Add ice water and mix until the dough comes together.
5. Wrap the dough in plastic and chill for 1 hour.

6. In a food processor, combine the powdered sugar, Amoretti Blanched Almond Flour, and cornstarch. Mix for about 30 seconds.
7. Pour mixture into a mixing bowl and add the room temperature butter and mix to cream together, scraping the bowl.
8. Add the egg, Amoretti Almond Extract, and Amoretti Amaretto di Amoretti Liqueur Flambé. Mix to combine for about 2 minutes. Almond Cream can be chilled and kept for one week.

9. Combine the cut, seeded cherries, sugar, Amoretti Black Cherry Compound, and Amoretti Kirsch Compound. Stir to combine.

10. Roll out dough circles to the desired size. Put egg wash outside the edges on both sides.
11. Pipe a small amount of almond cream into the center.
12. Top with cherry filling.
13. Fold over edges of dough and crimp.
14. Brush with egg wash and sprinkle raw sugar over the top.
15. Bake at 400°F for 30-40 minutes

• Chill the almond cream if you're not going to use it right away.
• The cherry filling can be made ahead of time and chilled as well.
• Using a pastry bag to spread the almond cream during assembly of the galette makes it easier to control how much you're putting on the dough.