Rhubarb Galette with Orange Frangipane

INGREDIENTS

1 cup

Bob’s Red Mill whole wheat pastry flour

1/2 cup

(60 grams) Bob’s Red Mill almond meal/flour

1/4 tsp

kosher salt

1/8 tsp

baking powder

8 tbsp

very cold unsalted butter, cut into 1/2-inch cubes

5 tbsp

ice water

1/4 cup

granulated sugar

2 tsp

orange zest

1/2 cup

(60 grams) Bob’s Red Mill almond meal/flour

2 tbsp

all-purpose flour

kosher salt

4 tbsp

unsalted butter, softened

large egg

1/4 tsp

pure almond extract (optional, but recommended)

1/4 tsp

pure vanilla extract

1 lb

rhubarb stalks, sliced into 1/2-inch-thick pieces (green leaves discarded)

1/4

cup granulated sugar

large egg, beaten

1 tsp

water

1/3 cup

raw sliced almonds

granulated sugar, for sprinkling