Almond croissants made easy

Almond croissants made easy

By
From
Breakfast: Morning, Noon & Night
Serves
8
Photographer
Danielle Wood

I often choose this croissant when I am out for a breakfast coffee. I get slightly excited by the thought of it, and once I get it in my hands, thoughts run away to a dreamland of almond buttery marzipan.

Ingredients

Quantity Ingredient
150g unsalted butter, softened
75g icing sugar
4 tablespoons plain flour, plus extra for dusting
300g ground almonds
8 large croissants
100g flaked almonds

Method

  1. Preheat the oven to 170°C. Put the butter, sugar, flour and ground almonds in a food processor and whizz to combine.
  2. Split the croissants in half lengthways using a bread knife but do not cut all the way through to the back — keeping the two halves joined will help the croissants to hold their shape. Spread the bottom half of each croissant with the almond paste but reserve 2 tablespoons for later.
  3. Fold the tops back over the croissants to close them and put them on a baking tray. Spread the remaining almond paste on top of the croissants and sprinkle over the flaked almonds. Bake for 10 minutes. Remove from the oven and dust generously with icing sugar before serving.
Tags:
breakfast
brunch
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