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Method
Step 1
To make the almond syrup, combine the sugar and 1/2 cup (125ml) water in a small saucepan over medium heat. Bring to a simmer. Cook, stirring constantly, for 2-3 mins or until the sugar dissolves and the mixture thickens slightly. Remove from heat. Stir in the almond extract.
Step 2
To make the frangipane filling, use an electric mixer to beat the butter in a large bowl until pale and creamy. Add the icing sugar, flour and almond flour, in batches, and beat to combine. Add the egg and stir to combine. Cover the surface with plastic wrap and place in the fridge for 30 mins to chill.
Step 3
Preheat oven to 180°C. Line a baking tray with baking paper. Use a serrated knife to split the croissants horizontally. Brush the cut sides of the croissants with almond syrup. Spread the cut side of each croissant base with 1 tbs of the frangipane filling. Top with croissant tops and gently press together. Place the almonds on a large plate. Spread croissant tops evenly with remaining frangipane filling and dip in almonds, pressing to coat. Arrange on lined tray.
Step 4
Bake for 15-20 mins or until almonds are golden brown. Set aside to cool slightly, before transferring to a wire rack. Dust the croissants with icing sugar and serve warm or at room temperature.
To make the almond syrup, combine the sugar and 1/2 cup (125ml) water in asmall saucepan over medium heat. Bring to a simmer. Cook, stirring constantly, for 2-3mins or until the sugar dissolves and the mixture thickens slightly. Remove from heat. Stirin the almond extract.
To make the frangipane filling, use an electric mixer to beat the butter inalarge bowl until pale and creamy. Addthe icing sugar, flour and almond flour, in batches, and beat to combine. Add the egg and stir to combine. Cover the surface withplastic wrap and place in the fridge for30mins to chill.
Preheat oven to 180°C. Line a baking tray with baking paper. Use aserrated knife to split the croissants horizontally. Brush the cut sides of the croissants with almond syrup. Spread the cut side ofeach croissant base with 1tbs of the frangipane filling. Top with croissant tops and gently press together. Place the almonds on a large plate. Spread croissant tops evenly with remaining frangipane filling and dip in almonds, pressing to coat. Arrange on linedtray.
Bake for 15-20mins or until almonds are golden brown. Set aside tocool slightly, before transferring to awire rack. Dust the croissants with icing sugar and serve warm or at room temperature.
Prep time20 mins20 minutes, + cooling & 30 mins chilling time
+ cooling & 30 mins chilling time
Ingredients
160g pkt Coles Bake At Home All Butter Mini Croissants
1 1/2 cups (120g) flaked almonds
2 tbs icing sugar mixture
Almond syrup
1 1/4 cups (275g) white sugar
3/4 tsp almond extract
Frangipane filling
125g unsalted butter, softened
1/2 cup (80g) icing sugar mixture
1 tbs plain flour
1 cup (120g) Wellness Road Australian Almond Fl
1 Coles Australian Free Range Egg
Description
Cooking Club member Mona Jud shares her easy almond croissant recipe. Perfect for a morning or afternoon treat, these are guaranteed to be a hit.
Method
Step 1
To make the almond syrup, combine the sugar and 1/2 cup (125ml) water in a small saucepan over medium heat. Bring to a simmer. Cook, stirring constantly, for 2-3 mins or until the sugar dissolves and the mixture thickens slightly. Remove from heat. Stir in the almond extract.
Step 2
To make the frangipane filling, use an electric mixer to beat the butter in a large bowl until pale and creamy. Add the icing sugar, flour and almond flour, in batches, and beat to combine. Add the egg and stir to combine. Cover the surface with plastic wrap and place in the fridge for 30 mins to chill.
Step 3
Preheat oven to 180°C. Line a baking tray with baking paper. Use a serrated knife to split the croissants horizontally. Brush the cut sides of the croissants with almond syrup. Spread the cut side of each croissant base with 1 tbs of the frangipane filling. Top with croissant tops and gently press together. Place the almonds on a large plate. Spread croissant tops evenly with remaining frangipane filling and dip in almonds, pressing to coat. Arrange on lined tray.
Step 4
Bake for 15-20 mins or until almonds are golden brown. Set aside to cool slightly, before transferring to a wire rack. Dust the croissants with icing sugar and serve warm or at room temperature.
To make the almond syrup, combine the sugar and 1/2 cup (125ml) water in asmall saucepan over medium heat. Bring to a simmer. Cook, stirring constantly, for 2-3mins or until the sugar dissolves and the mixture thickens slightly. Remove from heat. Stirin the almond extract.
To make the frangipane filling, use an electric mixer to beat the butter inalarge bowl until pale and creamy. Addthe icing sugar, flour and almond flour, in batches, and beat to combine. Add the egg and stir to combine. Cover the surface withplastic wrap and place in the fridge for30mins to chill.
Preheat oven to 180°C. Line a baking tray with baking paper. Use aserrated knife to split the croissants horizontally. Brush the cut sides of the croissants with almond syrup. Spread the cut side ofeach croissant base with 1tbs of the frangipane filling. Top with croissant tops and gently press together. Place the almonds on a large plate. Spread croissant tops evenly with remaining frangipane filling and dip in almonds, pressing to coat. Arrange on linedtray.
Bake for 15-20mins or until almonds are golden brown. Set aside tocool slightly, before transferring to awire rack. Dust the croissants with icing sugar and serve warm or at room temperature.
