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1
Preheat oven to 450F.
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2
Puree almond paste, granulated sugar, butter, and a pinch of salt in a food processor until smooth.
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3
Add 1 egg, vanilla, and almond extract and puree until incorporated.
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4
Add flour and pulse until incorporated.
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5
Roll out 1 puff pastry sheet into an 11 1/2-inch square on a lightly floured surface with a floured rolling pin, then brush off excess flour from both sides.
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6
Cut out an 11-inch round by tracing around an inverted plate with tip of a paring knife.
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7
Transfer round to a buttered large baking sheet (not dark metal, or pastry may brown too much), discarding trimmings, and chill.
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8
Repeat procedure with second pastry sheet, leaving round on floured surface.
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9
Beat remaining egg with a fork and brush some over top of second round.
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10
Score round decoratively all over using tip of knife, then make several small slits all the way through pastry, at about 2-inch intervals, to create steam vents.
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11
Brush some of egg in a 1-inch-wide border around edge of chilled pastry round (on baking sheet).
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12
Mound almond cream in center of chilled round, spreading slightly, and bury bean in cream.
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13
Immediately cover with decorated round and press edges together lightly.
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14
Holding a small spoon with side at an angle, press around edge to seal galette decoratively.
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15
Bake galette in lower third of oven until puffed and pale golden, 13 to 15 minutes.
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16
Dust galette with confectioners sugar and bake in upper third of oven until edge is deep golden brown and shiny, 12 to 15 minutes more.
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17
Transfer to a rack to cool slightly, 5 to 10 minutes.
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18
Serve warm.
