To make the crust, combine both flours, sugar, and salt in a medium bowl. Add lard pieces and toss to coat in flour. Using a pastry cutter, blend the lard into the flour mixture until the pieces are the size of dried lentils.

Slowly add water, a couple tablespoonsful at a time, tossing the mixture with your fingers until the dough just holds together when you squeeze some in your hand. Gather dough into a ball, wrap in plastic wrap, then flatten into a disk. Refrigerate dough for at least 30 minutes or up to 24 hours.

Heat oven to 425°F and arrange a rack in the lower third of the oven. Roll dough to about 1/4-inch thick between two sheets of parchment paper. Slide the parchment onto a baking sheet and remove the top piece.

Sprinkle almond flour evenly over the galette dough, leaving 1-inch border. Toss peaches with remaining ingredients in a large bowl then arrange them over the almond flour. Fold the dough up over the peaches, covering them by about 1-inch and pleating the dough every couple inches as you go.

Mix egg with a couple tablespoons of water and brush mixture over the outside of the dough. Sprinkle some granulated sugar over the egg wash and place in the oven. Bake for 40-45 minutes, or until crust is golden and crisp.

Serve warm or room temperature. This galette is best eaten the day it is made.