Vanilla Almond Croissants

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The other day, I was downtown meeting a friend and I was about half an hour early so I took a walk.  It was one of those  beautiful, sunny days when the stars align and everything, I mean everything is just perfect.

I walked past this swanky cafe.  The surroundings were beautiful, the decor was romantic and the place was full of happy, people.

So nice…

Then I went to the counter to get a coffee and I spied the “sweet” counter – it was chock full of goodies that were magnificent.  “Ah, what the heck” I thought….”I haven’t had breakfast” I thought…”wouldn’t this be a nice treat for me” I thought…

I got a latte and an almond croissant and it was a beautiful thing.  It hit all the right spots (you know, those spots in your belly that are screaming “FEED ME”).

But my breakfast of a latte and a croissant put me back about 10 bucks.  I guess that’s normal for a Toronto treat but it made me think about how easy this might be to make at home.

Now, don’t get your knickers in a knot.  I’m not gonna tell you to make croissants from scratch – I wouldn’t even do that (I did it in culinary school…it was lovely…I will make them again from scratch when I have more time…like when I’m 96).

Sure enough, after peaking around the internet  a bit, I realized that making almond croissants is a piece of cake – sort of literally.  You can do this with some croissants you pick up on the reduced rack at the grocery store (they’re best if they are a bit stale).  I’ve made them twice already and they are so simple to make!  I even had a bit of the filling left over so, the other day, I made just two…one for me and one for, um, me.

Roll up those pastry sleeves and let’s get bakin’!!

Ingredients:

8 large croissants (day old are best but if you can only find fresh, leave them uncovered overnight).

Soaking Liquid:

1 c water

1 tbsp vanilla

2 tbsp white rum

2 tbsp granulated sugar

Almond Paste:

1 c almond flour (also known as almond meal)

1/2 c sugar

pinch of salt

1/2 c butter, at room temperature and cut into smallish pieces

2 eggs

To finish:

sliced almonds

powdered sugar for dusting

 

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1.  Preheat your oven to 375 and line a baking sheet with parchment or a silpat mat.

2.  Cut your croissants lengthwise; set aside.

3.  Make your filling by placing the almond meal and sugar in a mixing bowl; beat well.

4.  Blend in the butter and then the eggs, scraping down the sides.

 

 

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5.  In a shallow bowl, mix the water, sugar, vanilla and rum and heat in a microwave for about a minute to dissolve the sugar; cool.

6.  Dip each croissant into the liquid (quickly – don’t soak it) and place on the baking sheet.

 

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7.  Spread about a tbsp of the almond paste between the cut pieces and close them up.

 

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8.  Slather the remaining almond paste onto the top and sprinkle with the sliced almonds.

 

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9.  Bake for about 15 minutes or until the outside stars to brown.

 

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10.  Let them cool a bit and dust them with the icing sugar.

Spectacular pastries that anyone will think you bought at some swanky bakery.

Go on…show off them new baking skills!

 

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