Pithivier is a traditional French cake eaten on New Year's Eve. Whoever got the coin from the pithivier was king or queen for the night.
- Melt butter and sugar in a saucepan. Cool. Beat in egg. Mix in flour, ground almonds and almond essence.
- Cut 16 x 5cm rounds from each sheet of pastry. Place half teaspoon of apricot jam in the middle of half of the pastry rounds. Wet pastry edges with water. Place one teaspoon of almond mixture over apricot jam. Top with a plain pastry round and press edges together to seal.
- Using a sharp knife, make curved cuts in the top of each pithivier. Beat egg yolk and water together. Brush over pastry surface.
- Bake at 220degC for 10 minutes. Place a baking tray on top of pastry to keep rounds flat. Bake a further five minutes. Dust with icing sugar while hot.