Almond Croissants
Ingredients
- 50 g granulated sugar
- 60 ml water
- 1 tablespoon dark rum
- 96 g almond flour
- 1 tablespoon all-purpose flour
- 1/4 teaspoon kosher salt
- 113 g unsalted butter
- 113 g powdered sugar
- 1 large egg large egg
- 1/2 teaspoon almond extract
- 6 store-boughtcroissants store-boughtcroissants
- 43 g sliced almonds
- Powdered sugar Powdered sugar Powdered sugar
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- Position a rack in the center of the oven and preheat the oven. Line a baking sheet with a silicone baking mat or parchment paper.
- To make the simple syrup, add the granulated sugar, water, and rum to a small saucepan. Set over medium heat and cook, swirling the pan occasionally, until the sugar completely dissolves, 1 to 2 minutes. Set aside to cool while preparing the frangipane.,Simply Recipes / Mark Beahm,Simply Recipes / Mark Beahm
- To make the frangipane, whisk together the almond flour, all-purpose flour, and salt in a medium mixing bowl. Use the whisk to break up any large clumps in the almond flour.,Simply Recipes / Mark Beahm
- In a large mixing bowl, combine the softened butter and powdered sugar with a rubber spatula until smooth.,Simply Recipes / Mark Beahm,Simply Recipes / Mark Beahm
- Add the egg and almond extract to the butter mixture and stir until fully incorporated. The mixture will break and separate at first, but keep stirring and it will come back together into a smooth batter.,Fold in the almond flour mixture with a rubber spatula until fully combined and smooth.,Simply Recipes / Mark Beahm,Simply Recipes / Mark Beahm,Simply Recipes / Mark Beahm
- Slice the croissants in half horizontally with a serrated bread knife. Brush the cut side of each half generously with the simple syrup, or give them a quick dip, cut side down. Use up all of the syrup.,Simply Recipes / Mark Beahm,Simply Recipes / Mark Beahm,Simply Recipes / Mark Beahm
- To assemble, use 2/3 of the frangipane to spread an equal amount on the bottom half of each croissant, about 2 1/2 tablespoons per croissant. Replace the tops, sandwiching the filling. Use the remaining 1/3 of the frangipane to spread over the top of each croissant, about 1 1/2 tablespoons per croissant.,Sprinkle a small handful of the sliced almonds on the top of each croissant, gently pressing them in so they stick to the frangipane.,Simply Recipes / Mark Beahm,Simply Recipes / Mark Beahm,Simply Recipes / Mark Beahm
- Bake the croissants in the preheated oven for 20 minutes, or until the almonds have started to toast and the frangipane on top starts to brown at the edges. Serve warm or at room temperature.,These are best served on the same day they are made.,Love the recipe? Leave us stars and a comment below!,Simply Recipes / Mark Beahm,Simply Recipes / Mark Beahm
Source
Original recipe: View Original