Continuing on with the little French pastry theme I have going at the moment (not at all on purpose) I have some delicious Almond Croissants for you all today. What’s even better is they are my cheat’s version. No mucking around making croissants from scratch (who has time for that?) and no fussing over making syrup or creme patisserie. All you need is store bought croissants, even day old stale ones work perfectly well, and some store cupboard ingredients from ‘Your Little Larder’ (was that too cheesy?) and voila you’ve got delicious Almond Croissants. Soft, creamy almond-y centre, crunchy top with toasted flaked almonds and a dusting of sweet icing sugar. Ahhhh delicieux! These are so good and so quick and easy that I recommend you making them if you have guests around for brunch or morning tea – I bet they will be impressed! They are also perfect if you just want to relax with a treat – I recommend pairing them with a good strong coffee and the morning paper (minus one times toddler!).
J’adore croissants aux amandes!
Please note, there was a typo in the the recipe for Cheat’s Almond Croissants. The recipe calls for 1/2 cup almond meal (not 1/4 cup as previously stated). Big apologies for any inconvenience this caused!
Cheat's Almond Croissants
- 50 g 1.8oz butter, softened
- 1/4 cup icing sugar
- 1 egg
- 1/2 cup almond meal see Note 1
- 1 Tbsp plain flour
- dash of almond essence
- 4 store bought croissants see Note 2
- 4 Tbsp sliced/flaked almonds
Preheat oven to 180C (355F).
In a small bowl, cream together butter and sugar with a wooden spoon (no need to get out the heavy machinery, this is such a small amount of butter its easy enough to do by hand).
Add the egg and mix until combined. Add the almond meal, flour and essence and mix until combined.
Cut croissants open in half with a serrated knife. Spread half of the almond mixture on the inside of the croissants and spread the other half on top of the croissants. Sprinkle the sliced/flaked almonds on top.
Place the croissants on a baking tray lined with baking paper (parchment paper). Flatten the croissants slightly and bake the croissants between the two trays for 10-15 min or until crisp and golden.
Remove from the oven, allow to cool then dust with extra icing sugar to serve.
Note 1: You can make your own almond meal/flour by blitzing almonds in a food processor.
Note 2: Fresh or day old croissants will work well for this recipe.