Friday, February 1, 2013
almond croissants | recipe
4 Plain croissants
180 grams or half recipe of Almond Cream
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
Spread sliced almonds in a shallow bowl or tray and set aside. Slice plain croissant in half horizontally as if making a sandwich.
Spread approximately 2 tablespoons or 25 grams of almond cream on the bottom half of each croissant. Place the top half back on and spread about 1 1/2 tablespoons or 20 grams of almond cream on top of each croissant.
Press the entire croissant gently, top side down, into the sliced almonds. If you prefer more almonds, press more sliced almonds on the croissant with your fingers.
Bake for 18 to 20 minutes or until the nuts are golden brown. Set the pan on a rack and let cool.
Enjoy warm from the oven or cool to room temperature and dust powdered sugar on top of the croissants before serving.