• 1/3 cup sliced almonds

• 1 1/2 cups all-purpose flour

• 1 tbsp granulated sugar

• 3/4 tsp salt

• 1/2 cup cold unsalted butter

• 3-4 tbsp ice water

• 1/4 tsp almond extract



1. Toast almonds in dry skillet for 1-2 minutes, moving constantly.

2. In a food processor, add almonds and pulse until finely chopped.

3. Add flour, salt, and sugar to almonds. Pulse until combined.

4. Add cold butter (cut into small pieces) and pulse until butter is pea size.

5. Add cold water 1 tbsp at a time, add almond extract. Pulse until dough forms on sides, slightly dry but holds together in your hand *Note, don’t over process or the dough will be tough.

6. Wrap dough disk in plastic, refrigerate for 30 minutes or place in freezer for 10 minutes to chill.

7. Preheat oven 375°F.



8 – 9 medium peaches

1/4 tsp cinnamon

1/2 cup granulated sugar

1 1/2 tbsp cornstarch

1/4 tsp almond extract



1. Pit and slice peaches 1/2 thick, and place in large bowl.

2. Add 1/4 tsp cinnamon, sugar and cornstarch to peaches, and toss to combine.



1. Roll out chilled dough to 16” width, drape and fit into 10” (ungreased) cast iron pan, and leave overhanging ragged edges.

2. Fill crust with peach filling.

3. Brush dough with egg wash ( 1 egg + 1 tbsp water), and fold in ragged dough edges over peaches. Sprinkle with turbinado or coarse sugar.

4. Bake at 375°F for 35-40 mins. Allow to cool 1 hour to set. *Note crust should be browned, peaches bubbling.

Yield: Makes one (10-inch) galette   |   Serves 6 – 8.  Enjoy!

Submitted by: Suzy Rebelo