Almond Croissants- Croissants aux Amandes

These are so good! And I had no idea how easy they were to make until I read David Lebovitz's newsletter and accompanying recipe. You just need day old croissants and a few other ingredients. Luckily for me, day-old croissants are super cheap at one of my local stores. I made 6 of these and they were gone in no time. I really need to make them again soon. 

Croissants aux Amandes 

from David Lebovitz

Syrup
1/2 cup (125ml) water
1/4 cup (50g) granulated sugar
2 tablespoons dark rum, amaretto, or kirsch (optional)

Frangipane
1/2 cup (50g) almond flour 
1/4 cup (50g) granulated sugar
1 large egg, at room temperature
3 1/2 tablespoons (50g) butter, at room temperature
A few drops pure almond extract (I used a little more than 1/4 tsp)
Pinch of salt
4 day-old croissants
1/2 cup (40g) sliced almonds
Powdered sugar

1.  Make the syrup by heating the water and sugar in a medium saucepan until the mixture comes to a boil, stirring occasionally. When the sugar is dissolved, remove from heat, let cool to room temperature, then add the liquor, if using.

2.  Preheat the oven to 375ºF (190ºC). Line a baking sheet with parchment paper or a silicone baking mat.

3.  Make the frangipane by beating the almond flour, sugar, egg, butter, almond extract, and salt in the bowl of a stand mixer fitted with the paddle attachment (or by hand) at medium-to-high speed until the frangipane is light and fluffy, about 3 minutes.

4.  Slice each croissant in half horizontally, stopping just before you reach the other side, so it can open like a book. Place them on the prepared baking sheet. Liberally brush the insides, both top and bottom, with the syrup. You want to make sure both sides are completely saturated with the syrup. Don’t be shy- you really want to saturate the croissants. 

5.  Spread the inside of each croissant with 2 tablespoons of the frangipane. Press down firmly on each croissant so the top is relatively flat. Spread the remaining frangipane over the tops of each croissant.

6.  Sprinkle each croissant with 2 tablespoons of sliced almonds and bake the croissants until golden brown, about 15 minutes, but check them a few minutes before the recommended baking time. Let them cool a few minutes, then sprinkle them with powdered sugar. Serve warm or at room temperature.

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