Almond croissants—can I just tell you that if I could dream of being at a corner french bakery with La Vie en Rose playing in the distance, while many of the locals were out n about, and I sat there sipping on a hot tea and a fresh – out of the oven almond croissants…I would believe I’d died and gone to heaven. But I’m not near or even close to a french bakery! The closest thing I’ve come to one was several years ago when my daughter and I visited Kansas City and we devoured some from a local bakery there. They were amazing!
So call me crazy when I was craving them the other day and then I decided to do a little research, (cause if I can’t find something I want), you can bet I start thinking about making it. Don’t you? So imagine my surprise when I found several recipes for them but 90% were using day or week old – store bought croissants. Didn’t know that!
They involve slicing, filling ’em with almond cream, and dipping ’em in almond glaze, coating with almonds and baking. Not too complicated. Right? This is what they looked like before baking (above)…
This is them, out of the oven!
I used the recipe I liked the most based on reviews, end results and ease of recipe. The outcome? DELICIOUS—ness!!! I think I gained 15 pounds just looking at them come out of the oven!
almond croissants…closest thing to a french bakery
The recipe I settled on came from here, Jessica Gavin’s site. They are scrumptious! (You can also find it below.)
This was also my first time to use almond flour and oh, man! That’s all I’m saying on that. But, I honestly couldn’t stop licking the bowl, when I made the almond cream. YUM!!!
Note: This recipe isn’t too complex, just several steps and I would certainly make the cream and syrup the day before you plan to prepare and eat ’em. I used the small croissants cause I treated my office staff to the goodness! Oh, and parchment paper—is a must!
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