Almond Croissants Recipe By Tasty

ALMOND CROISSANTS RECIPE (FRENCH BAKERY STYLE)

Steps:

• In a small saucepan, combine 1 cup water, 2 Tbsp sugar and 4 Tbsp rum. Bring to a simmer for a minute and stir until the sugar dissolves then remove from heat and let cool to room temp.
• If using whole almonds: combine 1/2 cup sugar, 2/3 cup almonds and 1/8 tsp salt in the bowl of a food processor, and pulse until finely ground. Add the butter, and mix again until well blended. Add in the eggs one by one, and process on high speed until creamy and fluffy.
• If using almond meal or almond flour: In the bowl of a stand mixer fitted with the whisk attachment, combine 1/2 cup sugar, 1 cup almond meal and 1/8 tsp salt. Mix until well incorporated, then blend in the butter. Finally add the eggs 1 at a time and mix on med/high speed until the whole mixture is creamy and fluffy with a frosting-like consistency.
• Preheat the oven to 350° F . Line a cookie sheet with parchment paper.
• After your croissants have been on the counter drying out overnight, and you're ready to use them, slice each croissant horizontally like you would for a sandwich.
• Work with each croissant one by one: dip it into the syrup, coating both sides and the ends well. The croissant should be quite moist, but not soaking wet. Just dip it once on each side.
• Arrange the croissants on a baking dish, cut side up. Spread about 2 Tbsp of almond filling on the bottom half of each croissant.
• Place the top halves on and spread about 1 Tbsp of almond filling over the top. Sprinkle with sliced almonds.
• Bake on the center rack for 15 to 18 minutes,or until the cream is golden. Transfer to a wire rack and cool to room temperature or just warm. Dust with powdered sugar before serving. These are best served the same day they are made.

ALMOND CROISSANTS RECIPE BY TASTY

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!

ALMOND CROISSANTS

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.

TWICE-BAKED ALMOND CROISSANTS

Steps:

• Make syrup:
• Combine sugar and water in a small saucepan. Split vanilla bean with a sharp small knife and scrape seeds into sugar mixture. Add pod and bring to a boil, stirring until sugar is dissolved. Simmer 1 minute, then remove from heat and stir in orange juice.
• Make almond cream:
• Pulse almonds with 2 tablespoons sugar in a food processor until finely ground. Add almond paste and pulse until finely chopped.
• Beat together butter, remaining 2 tablespoons sugar, almond mixture, and a pinch of salt with an electric mixer at medium speed until fluffy, 2 to 3 minutes. Whisk together egg, rum, and extract in a small bowl and gradually add to almond cream, beating until combined well. Chill, covered, until set, about 1 hour.
• Assemble croissants:
• Preheat oven to 350°F.
• Cut croissants in half horizontally. Brush insides of croissants (both top and bottom halves) with some orange syrup. Spread 2 tablespoons almond cream on each bottom half, mounding in centers, and cover with tops. Spread 1 tablespoon almond cream on each top. Transfer croissants to a parchment-lined baking sheet and sprinkle about 2 tablespoons toasted almonds on each.
• Bake croissants in middle of oven until golden brown, 20 to 25 minutes. Cool slightly, then dust with confectioners sugar.