This is how we doctor our Almond Croissants! They work perfectly well with day-old croissants. Enough almondy attention fixes them right up! Top tip: these can be made ahead of time to be popped into the oven just before you wish to serve them!
Almond paste (frangipane)
130g butter, softened
½ cup caster sugar
1 tsp almond essence
1½ cups ground almonds
2 tbsp plain flour
½ cup flaked almonds
3 tbsp icing sugar, for dusting
To make the almond paste, beat the butter and sugar in the bowl of an electric mixer until pale and creamy. Beat in egg and almond essence. Stir in ground almonds and flour.
Heat oven to 180°C. Slice the croissants in half lengthways, not all the way through. With a broad butter knife or spreader, slather the bottom half of the croissant with almond paste. Spread some more paste on top of the croissants and then scatter with the flaked almonds. We find that the almonds tend to fall off easily, defeating our ploy to almondify them, so we have to half-plaster half-spike them into the almond paste to make the almonds stay.
Bake for 10 –15 minutes until golden. But watch very carefully – it’s heart-breaking if you burn these! And they bake quickly! Dust with icing sugar before serving