Almond Croissants by Bromabakery

Ingredients

• 4 day-old croissants
• 1/4 cup granulated sugar (for syrup)
• 1/4 cup water (for syrup)
• 1/2 tsp almond extract (for syrup)
• 1/2 cup unsalted butter, softened
• 1 cup almond meal
• 1/2 cup granulated sugar (for filling)
• 1 large egg
• 1 tsp almond extract (for filling)
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup sliced almonds
• 1 tbsp powdered sugar (for dusting)

Instructions

1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Combine 1/4 cup sugar and 1/4 cup water in a small saucepan; heat until sugar dissolves, stir in 1/2 tsp almond extract, and set aside.
3. In a medium bowl, beat softened butter, almond meal, 1/2 cup granulated sugar, egg, 1 tsp almond extract, vanilla, and salt until light and fluffy.
4. Slice each croissant in half horizontally and brush the cut sides generously with the prepared almond syrup.
5. Spread a few tablespoons of almond filling onto the bottom half of each croissant, replace the top, and brush the outside of the croissant with more syrup.
6. Spread a thin layer of remaining filling over the top of each croissant and press a generous amount of sliced almonds into the filling.
7. Bake for 12 to 15 minutes, or until the filling is set and the sliced almonds are golden brown.
8. Dust with powdered sugar before serving warm.