Almond Croissants

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Preparation info
  • Makes

    12

    • Difficulty

      Easy

Appears in
Little Flower Baking

By Christine Moore

Published 2016

  • About

I will never forget my first almond croissant, which I had while traveling around Europe as a teenager: fragrant French butter, crunchy toasted almonds, and a cream that pooled and candied into crispy, crunchy edges. These twice-baked treats are made with day-old croissants, a classic French way of using leftover bread.

Ingredients

  • ½ cup (114 g) unsalted butter, softened
  • ½ cup (100

Method

Preheat oven to 375°. Line two half-sheet pans with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar on medium-low speed until mixture is pale and fluffy, 2 to 3 minutes. Scrape bowl well with a rubber spatula to prevent any butter