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["Place the almond paste into a food processor with about half of the sugar, and process until well blended. Add the butter and remaining sugar; process until smooth. Blend in one of the eggs, vanilla extract, almond extract, flour and salt. Set aside.", "Preheat the oven to 425u00b0F. Line a baking sheet with parchment paper and set to the side.", "Roll out one sheet of the puff pastry into an 11-inch square. Keep the pastry cool, do not knead or stretch. Using a cookie or biscuit cutter (I used the ""tartelette mold"" which Williams-Sonoma uses on their gift wrapping), cut out as many rounds as you can from the sheet and lay them on the prepared baking sheet. Mound a bit of almond filling in the middle of each round, leaving about half an inch all around it. If you'd like, put a little prize or bean (something tiny works best) inside of any (or all) of them.", "I had some extra filling left even after adding it to all of my prepared rounds of puff pastry. If you have more puff pastry, by all means, make more galettes; the filling also works beautifully stirred into cake batter or sugar cookie dough, or as a filling for crescent rolls.", "Roll out a second sheet of the puff pastry and repeat the cutouts, but this time place them on top of the ones with filling. Press down the edges to seal (I used a fork to press down the sides to ensure that they were sealed). Beat the remaining egg with a fork, and lightly brush onto the top of the galettes. Prick several small slits in the top to vent steam while baking.", "Bake in a preheated oven for about 15 minutes or until puffy and golden on the sides and top. Try to avoid opening the oven during baking (ideally an oven with a window works best) to ensure that the pastry puffs nicely."]
