Beth's Easy Almond Croissants (Recipe from My NEW COOKBOOK!)

Preheat the oven to 350°F.

Cut the croissants horizontally, avoiding the flap of dough for stability.

Place the cut croissants on a lined baking sheet to dry out.

Spread 1 1/3 cups of sliced almonds on a sheet pan in a single layer.

Bake the almonds in the preheated oven for about 8 minutes until golden brown and fragrant.

Allow the almonds to cool, then place them in a food processor and pulse until they form a coarse meal.

In a mixing bowl, combine 1/2 cup of unsalted butter, 1/2 cup of sugar, and the ground almonds, and beat until combined.

Add 2 eggs, one at a time, beating well in between each addition and scraping down the bowl as needed.

Stir in 1 teaspoon of almond extract and a pinch of salt, then add 1/4 cup of all-purpose flour and mix until combined.

Remove the tops of the croissants and add about 2 tablespoons of the almond filling to each bottom half.

Spread about 1 tablespoon of filling over the top of each croissant, starting from the middle and spreading outward.

If preparing ahead of time, refrigerate the filled croissants for about an hour without covering, or loosely tent with foil if refrigerating overnight.

Bake the croissants in the oven at 350°F for 16 to 18 minutes until golden brown and set.

Let the croissants cool for a few minutes before dusting with powdered sugar.

Equipment Needed

Spice Level:

Allergens