Almond Croissants
Almond Croissants
Ingredients
- ½ cup (115 g) unsalted butter, softened
- ¼ cup (55 g) sugar
- 1 egg yolk, at room temperature
- 1 tsp (5 ml) almond extract
- ¾ cup (100 g) ground almonds
- 2 tbsp unbleached all-purpose flour
- 4 croissants, halved horizontally
- ¼ cup (30 g) sliced almonds
- Icing sugar, to taste
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C). Line a baking sheet with a silicone mat or parchment paper.
- In a bowl, cream the butter and sugar with an electric mixer. Add the egg yolk and almond extract. Whisk until smooth. With the machine running on low speed or with a spatula, add the ground almonds and flour.
- Set aside ¼ cup (60 ml) of the almond cream.
- Spread the remaining almond cream over the bottom halves of the croissants. Close with the croissant tops. Spread the reserved almond cream over the surface of the croissants. Sprinkle with the almonds. Place the croissants on the baking sheet. Freeze at this point, if desired.
- Bake for 25 to 30 minutes (see note). Let cool. Lightly sprinkle with icing sugar.
Almond Croissants