Made this yesterday for a post-12th night dinner. It is really really amazing. I had almond flour in the freezer that was a couple of years past its sell-by. After tasting the flour, added two drops of almond extract to the flour and it worked fine. The crusts, even carefully measured, didn't quite match up; it didn't seem to matter. Everyone raved about the galette's phenomenal taste and texture, and refused to believe it wasn't hard. The blog with pictures makes all the difference!

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