I don’t think there needs to be much excuse to play with frangipane and pastry, but if it helps, French pastry shops this time of year turn out a special treat for Three Kings Day – the Galette des Rois

This was my first foray into frangipane, and I’m hooked!

The quasi-triangular pieces are the extras from the sheet of puff pastry that I baked as decoys. (All so I could taste it without opening up the galette ahead of time – for science, right?)

It was also, as it happens, incredibly easy (only partly because I used a store bought puff pastry sheet). Since almond flour has become more readily available, there isn’t much standing in the way of making pastry like this more often.

I usually feel compelled to fiddle with and customize things, but in this case I kept it traditional.

I don’t think I’ll be able to wait a year before making it again!