Almond Croissants
Ingredients:
- croissants, day old, left at room temp uncovered overnight - 8 medium OR large
- sugar - 2 T
- rum extract - 4 T
- water - 1 cup
- sugar - 1/2 cup
- whole blanched almonds - 2/3 cup
- salt - 1/8 tsp
- butter, room temperature, sliced - 8 T
- egg - 2 large
- sliced almonds - 3 T
- powdered sugar - for dusting
Instructions:
Prepare syrup -- in a saucepan, combine 1 cup water, 2 T sugar and 4 T rum. Bring to a simmer for a minute and stir until the sugar dissolves, remove from heat. Cool to room temperature.
Prepare almond filling -- in a food processor, combine ½ cup sugar, ⅔ cup almonds and ⅛ tsp salt, pulse until finely ground. Add butter, mix until well blended. Add eggs one at a time, mix after each addition, process on high speed until creamy and fluffy.
Assemble -- slice each croissant horizontally. Dip croissant into syrup, coating both sides and the ends well. Croissant should be quite moist, but not soaking wet. Dip once on each side.
Place croissant bottom half on a parchment paper lined baking dish, cut side up. Spread 2 T almond filling over the bottom half of each croissant.
Place the dipped top halves on, spread 1 T almond filling over the top. Garnish with sliced almonds sprinkled over top.
Bake on the center rack in a preheated 350 degree oven for 15 - 18 minutes, or until the cream is golden. Place on a wire rack, cool to room temperature or just warm. Before serving, dust with powdered sugar. Best eaten the day they are prepared.
