Recipes for "almond croissant"

1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

2. In a small sauce pan, combine 1 cup water with the honey and bourbon, if using. Add a pinch of salt and bring to a boil over high heat. Once boiling remove from the heat and set aside.

3. In a medium bowl, beat together the butter, eggs, and vanilla until creamy. Add the almond meal and a pinch of salt and mix until combined.

4. Cut the croissants in half lengthwise and using a pastry brush, brush each piece lightly with the honey Bourbon mixture. Spread the bottom half the the croissant with almond cream and the top with enough berries to almost cover the surface of the croissant. Add the top half and place on the prepared baking sheet. Repeat with the remaining croissants, reserving 1/4 cup cream for topping. Spread the remaining cream over top of the croissants and top with flaked almonds. Transfer to the oven and bake for 12-15 minutes or until the croissants are golden. Remove from the oven and let sit on the pan for 5 minutes. Dust generously with powered sugar. Eat!

Preheat the oven to 350 degrees F (180 degrees C). Grease a 9x13-inch baking pan.

For cake layer, whisk almond cake mix, melted butter, and 2 eggs together in a bowl. Spread cake batter in the prepared pan to completely cover the bottom.

For cream cheese layer, beat cream cheese, vanilla extract, remaining 2 eggs, and confectioner’s sugar together in a bowl with an electric mixer until smooth.

Spread cream cheese layer on top of cake layer; cover cake layer completely with cream cheese mixture so that no cake is showing. Sprinkle almonds evenly over cream cheese layer.

Bake in the preheated oven until cream cheese layer is puffy and set, 25 to 30 minutes. Cool cake until just warm in the pan on a wire rack.

Dust top of cake with confectioner’s sugar before serving.

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