Ingredients:
Frangipane
1/2 cup(1 stick) unsalted butter
1 cupalmond meal
1/2 cuppowdered sugar
1 tablespoonall-purpose flour
1 tablespoonalmond extract
1 teaspoonkosher salt
2 large eggs
Cake
2 frozen puff pastry discs/rounds, defrosted
3 tablespoonsapricot jam thinned with 1 tablespoon water
1 whole almond or bean
1 large egg plus 1 tablespoon water, beaten to blend
Directions:
Place a small heatproof bowl over a pot of simmering water and melt the butter. Add the almond meal, powdered sugar, and flour and mix to combine. Add the almond extract and salt and mix to combine. Remove the bowl from the heat.
Continue to mix vigorously to create a thick mixture. Slowly add the eggs, one at a time, mixing to incorporate fully before adding the next.
Once the mixture is thick but viscous, let cool and place in the fridge for at least 1 hour.
Do Ahead: The frangipane can be made 1 week ahead. Keep in the fridge.
Heat the oven to 375°F. Place one puff pastry disc on a parchment-lined baking sheet. Brush the top of the dough with the thinned jam. Spread the frangipane on top, leaving a 1-inch border around the edge. Press the almond or bean into the frangipane. Place the other disc directly on top of the frangipane. Cut any excess dough and lightly press the two discs together.
Score the dough with five to six vertical lines. Score again with slanted lines across the dough to create a decorative pattern. Brush the egg wash all over the top and sides of the pastry (you won’t use all of it).
Bake for 10 minutes. Reduce the oven temperature to 350°F and continue to bake for about 20 minutes more, until the pastry has puffed and is golden brown. Let cool for 15 minutes.