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Chocolate Almond Galette

fullsizerender-7   If you love nuts, if you love chocolate, if you love simple and elegant then this is a recipe you will want to try. Add a dollop of vanilla bean whipped cream as a finish and it's heaven. Use a quality dark chocolate in this recipe, it really does make difference this time. Enjoy!!   fullsizerender-11  

Chocolate Almond Galette



  1 single pie crust of your choice formed into a 1 inch thick rectangle, wrapped in plastic and chilled 2 1/2 cups almonds, chopped coarsely 1 cup chopped dark chocolate 2 tablespoons unsalted butter, melted 1/3 cup brown sugar 2 tablespoons corn syrup 1 egg 1/2 teaspoon salt 1  1/2 teaspoons vanilla extract Egg wash, as needed for finishing Trubinado sugar, as needed for finishing   fullsizerender-10  


  Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. On a lightly floured surface, roll out the dough into a circle 1/4 inch thick. Transfer the dough to the prepared baking sheet. Arrange the almonds and chocolate in an even layer on top of the dough, leaving 1 1/2 to 2 inches of uncovered dough all the way around the edge. Fold the edges of the dough over the filling. You can do this rustic and naturally or pinch the dough between your thumb and forefinger slightly to make a slight rope-like crimp. In a large bowl, whisk the melted butter, brown sugar, corn syrup, egg, salt, and vanilla together to combine. Carefully pour this mixture evenly over the almonds. Egg wash (beaten egg + 1 Tbs. water) the edge of the dough and sprinkle with the turbinado sugar or any sugar really.....Bake until the filling appears set, the almonds look and smell toasty, and the crust is golden brown, 30 to 35 minutes.

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