Start by combining the flour and salt in a mixing bowl. Add the chilled butter cubes. Using your fingers, work the butter into the flour until crumbly. Think of it like giving the butter a gentle massage – you want it to be soft, but not melted.

Next, add in the lemon juice, apple cider vinegar, and ice-cold water gradually. Mix until the dough just comes together. Be careful not to overwork it!

Wrap it in plastic wrap and refrigerate for at least 30 minutes. This is a crucial step, helping the butter rest.

While the dough rests, let's whip up the frangipane! In a bowl, beat the softened butter and sugar until fluffy. After that, add the eggs one at a time.

Continue to mix until smooth. Gently fold in the almond meal, flour, orange zest, and a pinch of salt. The scent is nothing short of heavenly. Set the mixture aside in the fridge; it will firm up a bit.

Once the dough is chilled, flour your surface and roll it out into a large rectangle, about 1/8 inch thick. Then cut two large circles - one for the base and one for the top. Transfer one circle carefully to a baking sheet lined with parchment paper.

Spread a thick layer of frangipane over the bottom disc, leaving a bit of space around the edges. Don’t forget to hide your almond or bean in the filling – it's a delightful surprise. Brush the edges with egg wash for a pretty seal. Lay the other circle on top and crimp the edges to seal it.

Preheat your oven to 400°F (200°C). Score the top of the galette in a decorative pattern, allowing steam to escape. Brush the top with egg wash for a shiny finish. Bake for about 25-30 minutes or until it’s golden brown.