With this recipe for Easy Almond Croissants, we will show you how to transform store-bought croissants into a French-style pastry that you may expect to find in a bakery. It is a simple recipe, so easily made, that in less than a half hour, you can be enjoying them with your coffee.
In a medium bowl, combine the butter, almond flour, all-purpose flour, icing/powdered sugar and the extracts. Using hand beaters, combine until a smooth paste forms.
Open each croissant and fill them with approximately one tablespoon of the almond mixture. Close to sandwich together. Place on the baking tray.
Spread an additional teaspoon or two on top of the croissants, and top with flaked almonds, pressing gently so they adhere.
Bake for 12 minutes or until lightly golden brown.Serve with a dusting of icing/powdered sugar.
Notes
Croissants: I use all butter croissants from my local supermarket. The croissants I used were 13 x 5 cm (5 x 2 inches) approximately. You can use smaller or larger if you prefer - adjust the quantity of almond mixture as needed.
Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons).
Storage: store in an airtight container, at room temperature, for up to one day. To reheat, bake them in a 180 degrees C (355 F) oven for about 10 minutes until warmed through. A microwave is not suitable - it will make them soggy.
Freezing: the assembled Almond Croissants can be frozen for up to two months. Ensure they are wrapped well in plastic wrap or stored in an airtight container to avoid freezer burn. Reheat from frozen, in a 180 degrees C (355 F) oven for 15-20 minutes.