Almond croissants are super easy to make and are a great way to use up leftover croissants. You definitely don’t need to be a pastry chef and they are actually a really thrifty French-kitchen-secret.
INGREDIENTS
8, day-old croissants
100g ground almonds
100g caster sugar
100g butter, softened
1 egg, beaten
1 tsp almond extract
For the glaze
2 tbp caster sugar
1 tbsp amaretto or rum (optional)
A few flaked almonds
Icing sugar
METHOD
Pre-heat the oven to 180c/350f
Slice each croissant almost in half as if you were going to make a sandwich with it.
Mix together the ground almonds, caster sugar (100g) and butter until blended (you can do this by hand or in a mixer). Mix in the egg and the almond extract and beat until smooth.
Spread one generous tablespoon of this mixture on one half of each croissant and sandwich back together. Set aside.
In a small bowl mix 2 tbsp of caster sugar with 2 tbsp boiling water and stir to dissolve. Stir in the amaretto and brush this mixture over the top the croissants before sprinkling with flaked almonds.
The croissants will keep quite happily covered in the fridge like this overnight and can be baked off in the morning. Bake on a lined baking tray for 15 minutes until golden. Allow to cool slightly before dusting with icing sugar. Lovely eaten warm, equally good at room temperature.
