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1
To prepare the Almond Cream: in a food processor, combine the almonds, sugar, and flour.
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2
Process to a mealy consistency.
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3
Add the butter, a piece at a time.
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4
Add the eggs, one at a time.
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5
Continue to process until smooth.
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6
Refrigerate at least 1 hour before use.
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7
Roll out the puff pastry to about 1/8-inch thickness.
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8
Cut one 10-inch circle and one 11-inch circle.
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9
Place the smaller circle on a parchment lined baking sheet.
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10
Brush the edge with egg wash.
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11
Spread the almond cream in the center, leaving the outer 2 inches of the circle clean.
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12
Cover with the larger circle and lightly press down the edges.
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13
Brush the top with egg wash. Refrigerate at least 30 minutes before decorating.
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14
Preheat the oven to 375 degrees F.
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15
Using the dull edge of a paring knife, press it against the sides of the Pithivier to seal.
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16
Decorate the top by lightly cutting from the center moving towards the edge in half circles, leaving about 1/2-inch spaces between the cuts.
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17
Put a couple of vents and place in a parchment lined baking sheet.
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18
Bake for 40 minutes or until puff pastry is baked.
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19
Serve warm.
