Almond Croissant
Ingredients
- 4 croissants – can be a day or two old
Glaze
- 120 ml water
- 1 tbsp golden caster sugar
- 1 tsp vanilla extract
Frangipane
- 90 g ground almonds
- 60 g unsalted butter soft
- 100 g golden caster sugar or icing sugar
- 1 pinch salt
- 1 small egg
- ½ tsp almond extract
Topping
- 4 tbsp flaked almonds
- 1 tbsp icing sugar
Instructions
- Preheat the oven to 180ºC Fan.
Glaze
- Place the glaze ingredients into a small pan and bringing to the boil. Bubble for a minute or two until the sugar dissolves, then turn off the heat and allow to cool slightly.
Frangipane
- Now make the frangipane. Place the ground almonds, butter and sugar in a bowl and beat together with a wooden spoon.
- Add in the salt, egg and almond extract and mix until combined.
Croissants
- Cut each croissant lengthways, not all the way through, but leave it joined at the back edge
- Place the croissants on a baking tray. Depending on the size of the croissants, put a tablespoon or 2 in each croissant and spread evenly.
- Brush the glaze liberally over the croissants
- Sprinkle the flaked almonds on top and place the croissants in the oven for 10 minutes. The top should be golden and the almonds are getting crispy brown
- Take out of the oven. Allow to cool for few minutes. Sprinkle icing sugar on each of the croissants and serve,
Notes
The leftover Frangipane will keep for a week in the fridge.
Tried this recipe?Let us know how it was!