Almond Croissant Oatmeal Recipes

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ALMOND CROISSANT OATMEAL



Almond Croissant Oatmeal image

This creamy almond oatmeal recipe is the perfect wholesome alternative to almond croissants, marzipan, frangipane tarts and other indulgent almond treats. The secret is making my easy almond-cream topping that tastes just like the filling in all of your favorite pastries.

Provided by Alejandra Ramos

Categories     main-dish

Time 15m

Yield 2 servings

Number Of Ingredients 10

3 tablespoons unsalted butter
1 cup sliced, skin-on natural almonds
1/4 cup heavy cream
2 tablespoons granulated sugar
2 tablespoons honey
1 1/2 teaspoons pure almond extract
1/4 teaspoon kosher salt
2 1/4 cups unsweetened almond milk or water
1/2 teaspoon kosher salt
1 cup old-fashioned rolled oats (not instant or "quick cooking")

Steps:

  • Toasted sliced almonds and berries, for garnish (optional)
  • For the almond cream: Melt the butter in a small saucepan. Combine the melted butter, almonds, cream, sugar, honey, almond extract and salt in a food processor. Process into a smooth, creamy paste.
  • For the oatmeal: Combine the almond milk or water and salt in a small saucepan and bring to a boil over medium-high heat. Stir in the oats, reduce to low heat and let simmer gently until the oats start to thicken, about 5 minutes, or until oats reach your preferred level of thickness
  • Remove the saucepan from the heat and stir in 1/4 cup of the almond cream. Divide the oatmeal between two bowls, drizzle with additional almond cream, as desired, and garnish with a sprinkle of toasted sliced almonds and berries, if desired.

ALMOND CROISSANTS RECIPE BY TASTY



Almond Croissants Recipe by Tasty image

Don't be fooled by these fancy almond croissants because they're a cinch to make! Upgrade store-bought croissants with the delicious almond filling and a dusting of powdered sugar. They'll make a sweet ending to your next brunch.

Provided by Betsy Carter

Categories     Bakery Goods

Time 1h

Yield 6 croissants

Number Of Ingredients 11

1 cup almond, sliced, plus more for topping
1 tablespoon all purpose flour
⅓ cup brown sugar
¼ teaspoon kosher salt
8 tablespoons unsalted butter, cubed
1 large egg
2 teaspoons almond extract, divided
½ cup water
½ cup granulated sugar
croissant, 6 day old
¼ cup powdered sugar

Steps:

  • Preheat the oven to 400°F (200°C).
  • Spread the sliced almonds in a single layer on a baking sheet. Toast for about 5 minutes, or until the almonds just begin to turn golden brown.
  • In the bowl of a food processor, combine the toasted almonds, flour, brown sugar, and salt. Pulse until the almonds break down to medium crumbs.
  • Add the butter to the food processor and continue processing until a smooth paste forms.
  • Add the egg and 1 teaspoon almond extract and continue to process until the egg is fully incorporated.
  • Transfer the almond mixture to a small bowl and refrigerate for at least 30 minutes, up to 1 week.
  • Reduce the oven temperature to 350°F (180°C). Line a baking sheet with parchment paper.
  • In a small pot over medium heat, combine the water and granulated sugar. Cook, whisking occasionally, until the sugar is completely dissolved, about 5 minutes. Add the remaining teaspoon of almond extract, then remove the pot from the heat.
  • Slice each croissant in half horizontally. Set the bottom halves of each croissant on the prepared baking sheet.
  • Brush about 1 tablespoon of the almond simple syrup over the cut side of each croissant half.
  • Spread about 2 tablespoons of the frangipane across the bottom half of each croissant, then cover with the top half.
  • Spread another tablespoon of frangipane over the top of each croissant, then sprinkle with sliced almonds.
  • Bake the croissants for 12-15 minutes, or until the frangipane begins to turn golden brown. Remove from the oven and let cool slightly, then dust with the powdered sugar.
  • Enjoy!

Nutrition Facts : Calories 373 calories, Carbohydrate 30 grams, Fat 26 grams, Fiber 2 grams, Protein 5 grams, Sugar 26 grams

ALMOND CROISSANTS



Almond Croissants image

Rum simple syrup and toasted almond cream - both quick and easy to assemble - are all you need to transform stale homemade or store-bought croissants into deliciously sweet and fragrant pastries. The amount of syrup might feel excessive, but it's needed to replace the moisture lost in the croissants as they become stale, so be generous when soaking them.

Provided by Claire Saffitz

Categories     breakfast, brunch, pastries, project

Time 1h

Yield 8 croissants

Number Of Ingredients 11

1 cup/96 grams almond flour
1/2 cup/113 grams unsalted butter, at room temperature
1/2 cup/106 grams packed light brown sugar
2 large eggs, at room temperature
1/2 teaspoon almond extract
3 tablespoons all-purpose flour
1/2 teaspoon kosher salt
1/3 cup/67 grams granulated sugar
2 tablespoons dark rum
8 stale croissants, halved horizontally
1/2 cup/43 grams sliced almonds

Steps:

  • Make the frangipane: Place the almond flour in a medium skillet and set over medium heat. Cook, stirring frequently, until golden brown and toasty smelling, 5 to 8 minutes. Remove from heat and set aside to cool.
  • In a medium bowl, combine the butter and brown sugar, and beat with a silicone spatula or wooden spoon until the mixture is light and creamy, about 2 minutes. Switch to a whisk and whisk in the eggs, one at a time, until incorporated. Whisk in the almond extract, then add the flour, salt and toasted almond flour, and whisk until smooth and satiny. Set the mixture aside.
  • Make the syrup: In a small saucepan, combine the sugar, rum and 1/3 cup/80 milliliters water in a small saucepan and heat over medium, stirring just until the sugar dissolves. Remove from the heat and set aside.
  • Assemble: Arrange a rack in the upper third of the oven and heat to 350 degrees. Line a large rimmed baking sheet with parchment paper and set aside.
  • Use a pastry brush to soak the cut sides of the croissant halves liberally with the rum syrup. (Use most of it or all, if the croissants are very stale.) Spread the bottom halves with half of the frangipane, dividing evenly and spreading all the way to the edges. Place the top halves over the bottom halves, then spread the remaining frangipane over the tops of the croissants. Sprinkle the sliced almonds over top, dividing evenly.
  • Place the croissants on the baking sheet, spacing evenly, and bake until the almonds are toasted and the frangipane is golden brown, 20 to 25 minutes. Serve warm or at room temperature.

ALMOND CROISSANTS



Almond Croissants image

This recipe is a perfect way to use day-old or store-bought croissants.

Yield makes 1 dozen

Number Of Ingredients 5

1/2 recipe Simple Syrup (page 389)
12 croissants
Almond Cream (page 392)
1 cup sliced almonds
Confectioners' sugar, for dusting

Steps:

  • Preheat the oven to 400°F. Line a large baking sheet with parchment paper; set aside. Pour the Simple Syrup into a wide, shallow bowl; set aside.
  • Using a serrated knife, slice the croissants in half horizontally. Using a small offset spatula, spread a scant tablespoon of Almond Cream on each bottom half. Sandwich with the top halves. Spread the top of each croissant with another scant tablespoon of cream, and sprinkle with sliced almonds. (Press down lightly so that the almonds are embedded in the cream.) Dip the top of each croissant into the syrup; keep it submerged for a few seconds to coat completely.
  • Transfer croissants to the prepared baking sheet, coated sides up. Bake until almonds are golden brown and croissants are crisp, about 10 minutes. Dust with confectioners' sugar, and serve immediately.

ALMOND CROISSANTS



Almond Croissants image

This tender almond croissant recipe is a little lighter than others I've tried. A close friend of mine serves these every Christmas and Easter.

Provided by Taste of Home

Time 45m

Yield 16 rolls.

Number Of Ingredients 16

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
4 cups all-purpose flour
1/4 cup sugar
1 teaspoon salt
1 cup cold butter
3/4 cup warm milk (110° to 115°)
3 egg yolks
FILLING:
1/2 cup almond paste
1 egg white
1/4 cup confectioners' sugar
EGG WASH:
1 egg white
1 tablespoon water
1/4 cup sliced almonds

Steps:

  • In a bowl, dissolve yeast in warm water. In a large bowl, combine the flour, sugar and salt. Cut in butter until crumbly. Add milk and egg yolks to yeast mixture; mix well. Stir into crumb mixture; mix well. Do not knead. Cover and refrigerate overnight. , Punch dough down. Turn dough onto a lightly floured surface; divide in half. Roll each piece into a 12-in. circle; cut each circle into eight wedges. In a small bowl, beat filling ingredients until smooth. Spread filling over wedges; roll up from wide end. Place with point side down 3 in. apart on ungreased baking sheets. Curve ends to form a crescent shape. Cover and let rise in a warm place for 1 hour (dough will not double). , Beat egg white and water; brush over croissants. Sprinkle with almonds. Bake at 350° for 15-20 minutes. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 296 calories, Fat 16g fat (8g saturated fat), Cholesterol 72mg cholesterol, Sodium 278mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 1g fiber), Protein 6g protein.

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