Weekend-5-16
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Almond<br />
croissants<br />
You will need:<br />
• 6 plain croissants<br />
For the almond cream (Frangipane)<br />
• 1 cup ground almond<br />
• 1 egg<br />
• 1/2 cup soft butter<br />
• 1/2 cup granulated sugar<br />
• 1 tsp vanilla extract<br />
• 3 tbsp flour<br />
• pinch of salt<br />
• 1/2 cup flaked almond<br />
Directions<br />
• To make the almond cream, beat the<br />
butter and then add the sugar. Beat until<br />
light and fluffy. Then, add the egg and<br />
vanilla extract. Beat it well.<br />
• Then add the flour, almond meal and salt.<br />
Mix it well. You can use it right away or<br />
you can keep it in the fridge for two-three<br />
days.<br />
• Preheat your oven to 350F/180C.<br />
• Slice the croissants in half. Fill the<br />
croissants with the almond mixture. I use<br />
about two tablespoons for each croissant.<br />
Sprinkle some flaked almonds inside and<br />
close the croissants.<br />
• Spread one tablespoon of the almond<br />
cream on top of each croissant and<br />
sprinkle some almonds on.<br />
• Bake them for 15-20 minutes, until the the<br />
almond cream is set and little brown.<br />
• Take them out of the oven and let them<br />
cool down on a wired rack.<br />
• Serve with coffee or tea.<br />
WEEKEND TRIBUNE | FRIDAY, AUGUST 11, 2017 7
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