April 16, 2020 | More from Bread, Breakfast, desert | Tags: Almond Croissants, croissant aux amandes, easy dessert recipe, European Recipes, frangipane, French recipes, pastry recipes

Almond Croissant

• 12 mini butter croissants or 6 regular butter croissants (at least a day old)
• 1 stick unsalted butter, softened
• 1/2 cup sugar
• 1 cup almond flour*
• 2 eggs
• 4 tablespoons all purpose flour
• 1/2 teaspoon vanilla
• 1/4 teaspoon almond extract
• 1 teaspoon almond liqueur (optional)
• 1/8 teaspoon salt
• 1/2 cup slivered almonds

Syrup

• 1/2 cup water
• 1/2 cup sugar
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon pure almond extract
• 1 teaspoon almond liqueur (optional)

1. Cut croissants in half. Preheat oven to 350 degrees
2. In a food processor or mixer cream butter and sugar until light and fluffy. Put eggs in and combine. Add in almond flour, all-purpose flour, vanilla, almond extract, liqueur and salt, mix until light and fluffy.
3. In a small pot add water, sugar, vanilla and almond extract. Heat to a boil until sugar is dissolved. Take off heat and add in liqueur and let cool.
4. Placing croissants on a sheet pan lined with parchment paper or a Silpat. Spread some of the almond cream on the cut side of the bottom layer, then place the top on the croissant. Spread more cream on the top and sprinkle with slivered almonds.
5. Bake for 20 minutes in a 350 degree oven. Remove from oven and let cool on a wire rack. Sprinkle with powdered sugar and enjoy!

*To make almond flour take 1 1/2 cups blanched almonds and put in a food processor pulse until fine. Then put through a sieve to strain out the big pieces. Pulse again. Do this process a few times.