ALMOND CROISSANTS RECIPE BY TASTY

Almond Croissants Recipe by Tasty image

Don't be fooled by these fancy almond croissants because they're a cinch to make! Upgrade store-bought croissants with the delicious almond filling and a dusting of powdered sugar. They'll make a sweet ending to your next brunch.

Provided by Betsy Carter

Time 1h

Yield 6 croissants

Number Of Ingredients 11

Ingredients

1 cup almond, sliced, plus more for topping
1 tablespoon all purpose flour
⅓ cup brown sugar
¼ teaspoon kosher salt
8 tablespoons unsalted butter, cubed
1 large egg
2 teaspoons almond extract, divided
½ cup water
½ cup granulated sugar
croissant, 6 day old
¼ cup powdered sugar

Steps:

Preheat the oven to 400°F (200°C).
Spread the sliced almonds in a single layer on a baking sheet. Toast for about 5 minutes, or until the almonds just begin to turn golden brown.
In the bowl of a food processor, combine the toasted almonds, flour, brown sugar, and salt. Pulse until the almonds break down to medium crumbs.
Add the butter to the food processor and continue processing until a smooth paste forms.
Add the egg and 1 teaspoon almond extract and continue to process until the egg is fully incorporated.
Transfer the almond mixture to a small bowl and refrigerate for at least 30 minutes, up to 1 week.
Reduce the oven temperature to 350°F (180°C). Line a baking sheet with parchment paper.
In a small pot over medium heat, combine the water and granulated sugar. Cook, whisking occasionally, until the sugar is completely dissolved, about 5 minutes. Add the remaining teaspoon of almond extract, then remove the pot from the heat.
Slice each croissant in half horizontally. Set the bottom halves of each croissant on the prepared baking sheet.
Brush about 1 tablespoon of the almond simple syrup over the cut side of each croissant half.
Spread about 2 tablespoons of the frangipane across the bottom half of each croissant, then cover with the top half.
Spread another tablespoon of frangipane over the top of each croissant, then sprinkle with sliced almonds.
Bake the croissants for 12-15 minutes, or until the frangipane begins to turn golden brown. Remove from the oven and let cool slightly, then dust with the powdered sugar.
Enjoy!