<p class="wp-block-paragraph" style="box-sizing: inherit; margin-bottom: 1.5em; color: rgb(119, 119, 119); font-family: Vollkorn, serif; font-size: 16px;">Grind the green pistachios into coarse powder. Add the sugar, almond flour, softened butter and mix.</p><p class="wp-block-paragraph" style="box-sizing: inherit; margin-bottom: 1.5em; color: rgb(119, 119, 119); font-family: Vollkorn, serif; font-size: 16px;"><span style="color: rgb(111, 111, 111); font-family: &quot;Times New Roman&quot;, serif;">Incorporate the eggs one by one. Finish with the orange blossom water and the salt. Set aside.</span></p><p class="wp-block-paragraph" style="box-sizing: inherit; margin-bottom: 1.5em; color: rgb(119, 119, 119); font-family: Vollkorn, serif; font-size: 16px;"><span style="color: rgb(111, 111, 111); font-family: &quot;Times New Roman&quot;, serif;">Roll out a disc of puff pastry on a baking sheet lined with parchment paper. Spread the frangipane, leaving a 2 cm border. Slip the fève into the frangipane.</span></p><p class="wp-block-paragraph" style="box-sizing: inherit; margin-bottom: 1.5em; color: rgb(119, 119, 119); font-family: Vollkorn, serif; font-size: 16px;"><span style="color: rgb(111, 111, 111); font-family: &quot;Times New Roman&quot;, serif;">Lightly moisten the edges of the dough with water. Cover with the second disc of dough, sealing the edges well by pressing with your fingers. Using the tip of a knife, draw patterns on top (diamonds, crosses, etc.).</span><span style="color: rgb(111, 111, 111); font-family: &quot;Times New Roman&quot;, serif;"></span><span style="color: rgb(111, 111, 111); font-family: &quot;Times New Roman&quot;, serif;"></span></p><div><span style="color: rgb(111, 111, 111); font-family: &quot;Times New Roman&quot;, serif; font-size: 16px;">Beat the remaining egg yolk and brush it over the top of the galette. Bake for 30 to 35 minutes, until it is golden brown.</span></div>