Every year, history repeats itself, and on January 6th, Epiphany Day, and throughout the month, the French go head over heels for the Galette des Rois tradition. During that time, social media is inundated with Galette, especially the almond paste or Frangipane Galette. Now, anything almond is my ultimate péché mignon, and I also look forward to this special tradition every year.
This year, however, the almond craze has swept across the internet, with seemingly endless posts devoted to “Almond Croissants,” “Almond Cookies,” and more. Naturally, I was intrigued and set out to try my own versions, which proved quite satisfying. After all, it is difficult to go wrong with such timeless ingredients as almond flour, butter, eggs, and sugar.
After trying my hand at the Almond Cake, it felt only natural to drift toward the 3‑ingredient Almond Cookies, and from there to tuck that same melt‑in‑your‑mouth almond frangipane, the one we use in the galette, into buttery store‑bought croissants 🥐. The results were surprisingly satisfying. While bakery almond croissants are undeniably delightful, let’s not overlook Costco, whose rich, flaky croissants are perfectly suited for a generous almond filling.
Of course, French fruit tarts often traditionally rest on a delicate layer of frangipane or almond cream, a base that complements apples and peaches beautifully and pairs quite heavenly with apricots and especially with pears, as in the classic Tarte aux poires frangipane, also known as Tarte Bourdaloue.
The only downside is that, much as I adore 💕 💖almond, even the sweetest pleasure can lose its magic in excess. What was once a long‑awaited burst of almond goodness on the taste buds has slowly becomea bit familiar that it feels almost ordinary now, non?
“L’excès en tout est un vilain défaut…”
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