Preheat the oven to 400˚F and line a baking sheet with parchment paper.

Make the frangipane (almond cream filling) by beating together the almond flour, sugar and butter, in the bowl of an electric mixer. Beat until well combined.

Add the eggs, one at a time and keep beating.

Add the almond extract and salt and beat until well combined. Reserve.

On a lightly floured surface, roll out one of the puff pastry sheets and with the help of a round plate and a pairing knife, cut a circle. Save the leftovers for other uses.

Carefully place the puff pastry circle into the lined baking sheet.

Spread the frangipane on the puff pastry, forming a circle and leaving a 1 to 1 ½ inch border.

Place the almond inside the frangipane, close to the border.

On a floured surface, roll out the second puff pastry sheet and cut it into a circle too.

In a small bowl, beat the egg for the egg wash and brush the border of the puff pastry circle with the frangipane.

Place the second puff pastry circle on top and slightly press the border.

With a butter knife and two fingers, decorate the border by pressing and creating and indentation.

With a paring knife, open a little hole in the middle of the of the puff pastry and slightly cut the surface the hole to the border.

Brush with the egg wash.

Bake for 25 minutes until golden brown.

Slice and serve warm or at room temperature.