1. 1. In a food processor, pulse the all-purpose flour and salt. Add the chilled butter cubes and pulse until the mixture resembles coarse crumbs.

2. 2. Add the ice water and pulse until the dough just begins to come together. Turn the dough out onto a lightly floured surface and gently shape it into a disk. Wrap in plastic and refrigerate for at least 1 hour.

3. 3. Preheat the oven to 400°F. Line a baking sheet with parchment paper.

4. 4. In a medium bowl, mix the almond flour, granulated sugar, 1 egg, vanilla extract, and almond extract until well combined.

5. 5. On a lightly floured surface, roll the chilled dough into a 12-inch circle, about 1/4-inch thick. Transfer the dough to the prepared baking sheet.

6. 6. Arrange the sliced plums in the center of the dough, leaving a 2-inch border. Dollop the almond cream mixture over the plums and gently spread it to the edges.

7. 7. Fold the dough border over the filling, overlapping the dough as needed. Beat the remaining egg and lightly brush the dough with the egg wash.

8. 8. Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly. Allow to cool for 20 minutes before serving.

9. 9. Dust the plum galette with powdered sugar and serve warm or at room temperature.