Ingredients (serves 8)
* 8 mini croissants
* 1/2 cup flaked almonds
Almond cream
* 80g butter, softened
* 1/2 cup caster sugar
* 1 teaspoon vanilla extract
* 2 drops almond essence
* 1 egg
* 1 cup almond meal (ground almonds)
* 1 1/2 tablespoons plain flour
Method
1. Make almond cream Using an electric hand mixer, beat butter, sugar, vanilla and almond essence until pale and creamy. Add egg. Mix until well combined. Stir in almond meal and flour. Mix well.
2. Preheat oven to 180°C. Line a baking tray with baking paper. Slice croissants in half lengthways. Place bases on tray. Spread 1 tablespoon almond cream over each base. Cover with croissant tops. Thickly spread 1 tablespoon remaining almond cream over top of each croissant. Sprinkle with flaked almonds, pressing on with fingertips to secure.
3. Bake croissants for 15 minutes or until golden. Serve warm.
Notes & tips
* Mini croissants are available in packets of 12 from the supermarket bakery section.
* Day-old croissants are best for this recipe. They're usually available at reduced prices from bakeries and supermarkets.
Source
Super Food Ideas - October 2006, Page 41
Recipe by Janelle Bloom
Almond croissants
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