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In the world of pastries, few delights are as enticing as flaky almond croissants. These delectable treats are not just a staple in French bakeries; they have become a beloved indulgence worldwide. The allure of almond croissants lies in their buttery, flaky layers, complemented by a sweet almond filling and a delightful crunch from sliced almonds. Imagine sipping a cup of coffee alongside a warm, freshly baked almond croissant, where each bite melts in your mouth, offering a symphony of textures and flavors.

Almond Croissants

Indulge in the buttery goodness of flaky almond croissants! This delightful recipe combines layers of tender pastry with a rich almond filling, perfect for breakfast or a sweet treat. With simple ingredients like all-purpose flour, almond paste, and sliced almonds, you'll create a mouthwatering batch of 12 croissants. From mixing the dough to the final golden bake, enjoy the process and savor the warm results dusted with powdered sugar. Perfect for impressing your family and friends!
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Ingredients
  

4 cups all-purpose flour

1 ½ cups unsalted butter, chilled and cubed

1 cup whole milk, warmed (110°F)

¼ cup granulated sugar

2 ¼ teaspoons active dry yeast (1 packet)

1 teaspoon salt

2 large eggs

1 cup almond paste

1 tablespoon vanilla extract

1 cup sliced almonds

Powdered sugar, for dusting

Instructions
 

Make the Croissant Dough: In a small bowl, dissolve the yeast in the warm milk with 1 tablespoon of sugar. Let it sit for about 5 minutes until foamy.

    Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, remaining sugar, and salt. Create a well in the center and add the yeast mixture and eggs. Mix until combined, then knead for about 5 minutes until you have a smooth dough.

      Chill the Dough: Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 1 hour.

        Prepare the Butter Layer: Roll out the chilled butter between two sheets of parchment paper into a 10x10-inch square. Refrigerate again for 30 minutes.

          Laminate the Dough: On a lightly floured surface, roll the chilled dough into a 20x10-inch rectangle. Place the butter square on the lower half of the dough, fold the upper half over, and seal the edges.

            First Fold: Roll out the dough into a long rectangle (20x8 inches) and fold it into thirds like a letter. Wrap and refrigerate for 30 minutes. Repeat this process for two more turns, refrigerating in between.

              Prepare Almond Filling: In a bowl, mix almond paste with vanilla extract until smooth.

                Shape the Croissants: Roll out the final dough into a large rectangle. Cut into triangles (about 5 inches wide at the base). Place a small dollop of almond filling at the base of each triangle and roll up the triangles into crescent shapes.

                  Proof the Croissants: Place shaped croissants on baking sheets lined with parchment. Cover loosely with plastic wrap and let rise in a warm place for about 1-1.5 hours until puffy.

                    Preheat Oven: While the croissants are proofing, preheat your oven to 375°F (190°C).

                      Bake: Brush the tops with an egg wash (1 beaten egg with a splash of water), sprinkle with sliced almonds, and bake for 15-20 minutes or until golden brown.

                        Serve: Let cool slightly, dust with powdered sugar, and enjoy warm!

                          Prep Time: 3 hours | Total Time: 5 hours | Servings: 12 croissants 🎉