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Almond Galettes

  • Servings: 36

This version of the round, flaky pastry like French treat relies on parchment paper to keep it from breaking when removed from the cookie sheet after baking. This sturdy paper with its nonstick coating can be used without any extra grease or spray. Cookies bake evenly and release from the paper in a flash. Since you're baking right on the paper, cleanup is a breeze, too. You can even roll out cookies between sheets of parchment paper (no sticking to the rolling pin), cut out rounds on the parchment paper, then slide the unbaked rounds on the same parchment paper to the cookie sheet to bake.

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  • 1 8-ounce can almond paste
  • 1 cup butter, softened
  • 1/2 cup sugar
  • 2 teaspoons finely shredded lemon peel
  • 1/2 teaspoon almond extract
  • 2 cups all-purpose flour
  • 2 egg yolks
  • 4 teaspoons water
  • 1/4 teaspoon almond extract
  • Sliced almonds
  • Parchment paper


Step 1

Line a cookie sheet with parchment paper; set aside.

Step 2

Crumble almond paste into a large mixing bowl. Beat with an electric mixer on medium to high speed for 30 seconds. Add the butter and beat for 30 seconds more. Add the sugar, lemon peel, and the 1/2 teaspoon almond extract. Beat about 2 minutes more or until combined, scraping sides of bowl occasionally. Beat in as much flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half.

Step 3

On a lightly floured surface, roll half of the dough at a time to 1/4-inch thickness. Using a 2-inch square scalloped cookie cutter, cut out dough. Place on prepared cookie sheet.

Step 4

In a small bowl beat the egg yolks, water, and the 1/4 teaspoon almond extract until combined. Brush the egg mixture onto cookies. Place 2 almond slices on each cookie.

Step 5

Bake in a 375 degree F oven for 7 to 9 minutes or until edges are firm and bottoms are very lightly browned. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack; cool. Makes about 36 (2-inch) cookies.

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