Almond Croissants
Store-bought croissants split and spread inside and out with a creamy almond-and-lemon filling, then rebaked.
Flour mixture stores well in the fridge.
Before you start: Sliced almonds, almond extract and a pinch of salt are on the list but never appear in the steps. If you want them, work the extract and salt into the filling and scatter the almonds over the tops before baking.
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Ingredients
- 8 large croissants, cut in half horizontally
- 1 cup ground almonds or almond flour
- ½ cup sugar
- 2 eggs
- ½ teaspoon bean paste or vanilla extract
- Zest from ½ lemon
- 8 tablespoons unsalted butter, room temperature
- 1 tablespoon flour
- Sliced almonds
- ¼ teaspoon almond extract
- Powdered sugar
- Pinch of salt
Directions
- Cream butter and sugar; add eggs, vanilla, and lemon zest. Whisk until it becomes the consistency of mousse.
- Add ground almonds and flour and mix to a creamy mixture.
- Spread a bit on the bottom cut side, put the top back on, and spread a little more on top.
- Bake at 350 degrees for 15-20 minutes.
- Sprinkle with powdered sugar.
Notes
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