Almond Croissant

Makes 3

Ingredients

• 3 day-old croissants

• 1/2 cup sliced almonds

• Powdered sugar, for dusting

For the almond cream:

• 1/4 cup unsalted butter, softened

• 1/4 cup almond flour

• 1/8 cup granulated sugar

• 1/2 teaspoon salt

• 1 egg

• 1 teaspoon vanilla extract

• 1/2 teaspoon almond extract

For the simple syrup:

• 1/4 cup granulated sugar

• 1/4 cup water

Prepare the Simple Syrup

1. In a microwave-safe bowl, combine the sugar and water.

2. Microwave in 30-second intervals, stirring between each interval, until the sugar has completely dissolved.

3. Set aside to cool slightly.

Prepare the Almond Cream

1. Add the softened butter, almond flour, sugar, salt, egg, vanilla extract, and almond extract to a bowl.

2. Whisk until well combined. The mixture may look slightly grainy from the almond flour—don’t worry, this is completely normal.

Assemble the Croissants

1. Preheat the oven to 375°F. Line a baking sheet with parchment paper.

2. Slice each croissant horizontally through the center, cutting about three-quarters of the way through so the two halves remain attached.

3. Using a pastry brush, generously brush the inside of each croissant with the simple syrup.

4. Spread approximately 1 1/2 tablespoons of almond cream inside each croissant. You can use slightly more or less depending on your preference.

5. Gently press the croissant back together. Spread another spoonful of almond cream over the top, using enough to lightly coat the surface so the sliced almonds will stick.

6. Sprinkle generously with the sliced almonds.

7. Place the croissants onto the prepared baking sheet and bake for 10–12 minutes, or until the almonds are golden brown and the almond cream is set.

8. Transfer to a cooling rack and allow to cool for at least 10 minutes.

9. Finish with a generous dusting of powdered sugar.

Store in an airtight container at room temperature for up to 3 days.