Almond Croissants

Undoubtedly one of the moist delicious things to eat! This is an easy version using bakery bought croissants. I am not claiming it to be particularly authentic (I skip the dunking in sugar syrup step), so if you are French, look away now…

Enough for 4 croissants

ALMOND PASTE

butter (unsalted), 100g

sugar (caster), 100g (125ml or 1/2 cup)

egg, 1

vanilla (paste or extract), 5ml (1 teaspoon)

ground almonds/almond flour, 100g (250ml or 1 cup)

plain/all-purpose flour, 10g (15ml or 1 tablespoon) - cake wheat flour in South Africa

TO ASSEMBLE

croissants, 4 - plain, already baked, cold/stale

almonds (raw, sliced), to taste

icing sugar, to taste - for dusting on top (optional)

Preheat the oven to 180°C (160°C fan) and line a baking tray with baking paper.

In a large heatproof bowl, soften the butter (in the microwave for a couple of seconds or using a bain-marie on the stove) until soft but not melted.

Add the remaining almond paste ingredients and mix with a spatula or spoon until smooth and uniform.

Slice the croissants lengthwise in half.

Spread a heaped tablespoon of the almond paste onto each bottom croissant half.

Place the tops back on, then spread the remaining almond paste on top of each filled croissant.

Top with sliced almonds to taste.

Place the filled croissants on the prepared baking tray before baking for approximately 20 minutes until golden.

Dust with icing sugar before serving.