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Method:
Roll out the pastry on a lightly floured
surface to form two rectangles about 5 mm or 1/4 in thick. Place one
on a dampened baking (cookie) sheet. Blend together the ground
almonds, sugar, one egg, the lemon juice and Amaretto and mix to a
paste. Roll out the paste to a similar-sized rectangle and place on
top of the pastry. Arrange the peaches, cut-side down, on the almond
paste. Separate the remaining egg and brush the edges of the pastry
with a little of the beaten yolk. Fold the remaining rectangle of
pastry in half lengthways. Cut slits every 1 cm/0.5 in from the fold
to within 1 cm/0.5 in of the opposite edge. Unfold the pastry and
place over the peaches, pressing the edges together to seal. Flute the
edges with a knife. Chill for 30 minutes. Brush with the remaining
beaten yolk and bake in a preheated oven at 220°C/425°F/gas mark 7 for
20 minutes until well risen. Brush with the egg white, dredge with
caster sugar and sprinkle with the flaked almonds. Return to the oven
for a further 10 minutes until golden brown.
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