Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1 large egg
  • 1/2 teaspoon almond extract
  • 1 cup (100g) almond flour
  • 2 tablespoons (30ml) heavy cream
  • 4 day-old croissants (plain)
  • 1/2 cup (120ml) simple syrup (equal parts sugar and water, boiled and cooled)
  • 1/4 cup (25g) sliced almonds
  • Powdered sugar, for dusting

Instructions:

  1. Make the Frangipane: Cream together softened butter and sugar until light and fluffy. Beat in the egg and almond extract until well combined. Gradually mix in the almond flour, then stir in the heavy cream until smooth. Cover and chill for 15 minutes to firm up slightly.
  2. Prepare the Croissants: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Slice croissants horizontally, being careful not to cut all the way through.
  3. Soak and Fill: Brush the cut sides of each croissant with simple syrup. Spread a generous layer of almond frangipane on the bottom half of each croissant. Close the croissants.
  4. Top and Bake: Spread a thin layer of frangipane on top of each croissant. Sprinkle generously with sliced almonds. Bake for 20-25 minutes, or until golden brown and the frangipane is set.
  5. Cool and Dust: Let the croissants cool slightly on the baking sheet before transferring to a wire rack. Dust generously with powdered sugar before serving.