Wednesday, May. 07, 2008

Almond filled croissants

Almond filled croissants

8 medium croissants

1 cup sliced almonds, divided

1/2 cup sugar

1/4 cup (2 oz.) almond paste

6 tablespoon butter, softened

3 large egg yolks

1 teaspoon pure almond extract

Confectioners’ sugar, for dusting tops of croissants

Makes 8 servings.

Preheat oven to 350 degrees. Split croissants in half, horizontally. Using a food processor, combine 1/2 cup almonds and 1/4 cup sugar. Process until finely ground. Add almond paste and process until finely chopped. Using an electric mixer, cream together butter and remaining 1/4 cup sugar. Add almond mixture and beat at medium speed for 1 minute. Beat in egg yolks and almond extract. Fill each croissant with 2 tablespoons almond filling, heaping in the center and spreading to the edge. Sandwich croissant together with filling in center. Spread 1 tablespoon filling over top of each croissant. Press each croissant into remaining 1/2 cup sliced almonds. Place on parchment or foil lined baking sheet a couple inches apart. Bake 20 minutes or until tops are deep golden brown and almonds on top are toasted. Serve warm or at room temperature, garnished with a slight dusting of confectioners’ sugar.

Note: And to think I use store bought croissants and whipped up this easy almond filling for the recipe. The look and taste seem like something far more elaborate and time consuming. You’ll be tickled pink to make these and share with family and friends at your next breakfast or brunch, coffee hour at church or afternoon tea with “the girls."