Cross laminated galette des rois from Sift: The Elements of Great Baking (page 291) by Nicola Lamb

  • ground almonds
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  • caster sugar
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  • Show all ingredients...
  • Serves : 10

  • EYB Comments

    Errata: Day 2 - To make the cross lamination dough …. Place a piece of baking paper on top and gently roll over the cross lamination strips with a rolling pin lightly to seal together. Place into the fridge, covered, for at least 30 minutes or until needed. (Ignore - it should be about 3–4mm thick).

    Start recipe a day ahead.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Errata: Day 2 - To make the cross lamination dough …. Place a piece of baking paper on top and gently roll over the cross lamination strips with a rolling pin lightly to seal together. Place into the fridge, covered, for at least 30 minutes or until needed. (Ignore - it should be about 3–4mm thick).

    Start recipe a day ahead.

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