Alfredo Garcia

Almond Croissants

Make the simple syrup by added the 1 cup of sugar, 1 cup water and the liqueur if using to a small sauce pan. Mix to combine and cook on a medium heat stirring constantly until it's thickened up and the sugar is fully dissolved, about 4-6 minutes. 

In a large non stick skillet, add the 1 cup of almond flour, set to medium heat, cook stirring constantly for 6-8 minutes or until the almond flour has darkened yet not burnt. 

To a large bowl add the butter and the brown sugar, using a hand held mixer, mix until fully combined, about 3-4 minutes.

Then one at a time mix in the eggs until fully combined. 

Add in the almond extract and sugar, mix to combine. 

Add in the all purpose flour and the toasted almond flour, start mixing with the electric mixer then switch over to a spatula. 

Get your croissants and cut them in half horizontally.

Place them on a baking sheet and using a pastry brush or spoon, start soaking both sides of the cut open croissants with syrup. Be generous with the syrup. 

Start spreading out the almond flour mixture(this is called a frangipane) onto the croissants, spread out an even layer. Half of this mixture is going inside into the middle of the croissants and the other half is going on top of the croissants. 

Once all croissants are filled inside, place the top cut part on top. 

Spread out the remaining almond flour mixture on top of the croissants. 

Pat the sliced almonds on top of the croissants. 

Bake the croissants for 20-25 minutes or until golden brown.