- 2 large croissants, preferably a day old
- Confectioner's sugar, for dusting
- 1/4 cup sliced almonds
For the filling:
- 4 ounces almond paste (not marzipan)
- 2 tablespoons sugar
- 2 tablespoons unsalted butter, at room temperature
- 1 egg, at room temperature
- a pinch of salt
For the syrup:
- 1 cup water
- 3/4 cups sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon pure almond extract
- These are truly decadent. At the same time they're incredibly simple to make. Serve them at a brunch and your guests will think that you picked these up at a fancy French bakery.
- Preheat oven to 350 degrees.Begin making the syrup by combining the sugar and water in a saucepan.
- Bring it to a boil and reduce the heat to medium.
- Cook for a few minutes until the sugar completely dissolves and remove from heat.
- Add the vanilla and almond extracts. Stir and allow to cool.
- Make the filling by combining the almond paste, salt, sugar and butter and beat in a table top mixer or with a hand mixer for a few minutes until creamy.
- Add the egg and beat the mixture until creamy and fluffy.
- Slice the croissants in half horizontally.
- Dip each croissant half in the syrup quickly.
- Do not allow it to soak.
- You may also brush each croissant with the syrup (front and back).Place on a baking sheet lined with parchment paper.
- Put 2 tablespoons of the filling on the bottom portion of each croissant and spread it.
- Cover with the top halves and spread one tablespoon of filling over them.
- Sprinkle some sliced almonds over the filling.Bake for 18-20 minutes or until they're beautiful and golden.
- Dust confectioner's sugar on top and serve!Enjoy 🙂