Vanilla Almond CroissantsÂ
These incredible almond croissants will make you wonder why you've ever spent all your hard-earned cash on those bakery versions!
Servings: 4
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
Instructions
- Preheat your oven to 375 and line a baking sheet with parchment or a silpat mat.
- Cut your croissants lengthwise; set aside.
- Make your filling by placing the almond meal and sugar in a mixing bowl; beat well.
- Blend in the butter and then the eggs, scraping down the sides.
- 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.
- Dip each croissant into the liquid (quickly - don't soak it) and place on the baking sheet.
- Spread about a tbsp of the almond paste between the cut pieces and close them up.
- Slather the remaining almond paste onto the top and sprinkle with the sliced almonds.
- Bake for about 15 minutes or until the outside stars to brown.
- Let them cool a bit and dust them with the icing sugar.
Notes
If you buy fresh croissants for this recipe, make sure you cut them in half and leave them on your counter to dry out a bit