Preheat oven to 425° F. Line a rimmed jelly roll pan with foil. You want a pan with rimmed edges, should your pastry leak at all. Trust me on this one!

For the apple filling: Combine the apple slices, sugar, brown sugar, cinnamon, nutmeg, cloves, flour, almond extract, lemon juice, and salt in a large bowl. Toss well to coat apples.

For the pastry & almond layer: In a mixing bowl or in the bowl of a food processor, mix just 2 cups of the flour with the salt and sugar. NOTE: This recipe makes enough dough (dough only, not apple filling!) for 2 galettes. I either make 2 galettes right away or wrap one half of the dough well in plastic wrap and then place in a baggie to go in the fridge or freezer for a future day of fresh galette baking.

Sprinkle the ice water over the dough. With your hands or a wooden spoon, mix until the dough holds together. Divide dough in half and form into two discs.

Using two 12'' square pieces of parchment paper, place a disc of dough between them. Start rolling the dough from the center of the disc outward, turning the dough and parchment as necessary. Continue rolling from center to outer edge until you have a circle shape that is 12'' in diameter.

Now lift dough and parchment, still intact, and place on your foil lined pan. Peel off the top piece of parchment, leaving the circle of dough on top of the remaining piece of parchment.

On a lightly floured surface, roll the marzipan to a 9'' circle. Place the marzipan on top of the pie dough.

Spoon prepared apple filling over the marzipan, leaving a 2'' apple-free border around the entire circle of dough. Dot the apple mixture with the 2 tablespoons of butter.

Gently fold the 2'' dough border up and over the apple mixture, pressing gently to seal. Your aim is for a rustic look, with nothing perfectly even. The dough border will only partially cover the apple mixture, leaving exposed apples in the center. If you have any trouble lifting the dough border from the parchment paper, simply slide a thin spatula dipped in flour between the dough and parchment to loosen.

Beat the egg with 1 tablespoon of water and brush some of the mixture on the dough for a beautiful golden baked pastry. Sprinkle dough with the cinnamon sugar mixture, to your liking. Then sprinkle on course sugar for more texture and a bit more sweetness (optional). Bake for about 30 minutes, or until the crust is beautifully browned and the apples are bubbling a bit. Transfer galette from oven to a cooling rack.

For the almond toffee glaze: After removing galette from the oven, place sugar in a small heavy saucepan over medium-high heat. Cook until the sugar dissolves, stirring as needed to dissolve the sugar evenly. This should take about 4 minutes or so. Cook for 1 minute, or until the sugar is golden in color. Remove from heat and carefully stir in almond extract. Then quickly drizzle mixture over the baked galette, as the drizzle hardens rather quickly.

Once glaze hardens, slice galette into individual pieces and serve. This is best eaten on the day it's baked, while still warm, or at room temperature.