Almond Croissant

• Vegetarian

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1/2 tsp Almond extract
  • 2 1/2 cups Almond flour
  • 1 tsp Corn starch
  • 4 1/2 cups Flour
  • 1 1/2 cups Powdered sugar
  • 1 1/2 tsp Salt
  • 1/3 cup Sugar
  • 3 tsp Yeast

• Dairy

  • 2 3/4 cup Butter

• Liquids

  • 1 1/2 cups Water

Found on simplyhomecooked.com

Ingredients

• Ingredients for the croissant:
• 1½ cups water
• 3 tsp yeast
• 4½ cups flour
• ⅓ cup sugar
• 1½ tsp salt
• ½ cup butter, softened
• 1½ cup butter, cut into pieces (for the butter slab)
• Ingredients for the almond paste:
• 1 egg
• ¾ cup butter
• ½ tsp almond extract
• 2½ cups almond flour
• 1½ cups powdered sugar
• 1 tsp corn starch

Directions

• In a bowl or medium measuring cup, combine the water and yeast. Let it sit in a warm place for 10-15 minutes or until the yeast dissolves.
• In the bowl of a stand mixer, combine the flour, sugar, and salt. Then pour in the warm yeast water.
• Using the hook attachment, mix the dough on medium speed until it begins to take shape. Toss in ½ cup of softened butter and continue mixing on medium high speed until the dough is smooth and well rounded.
• Transfer the dough into a bowl greased with oil. Lightly grease the dough with oil as well. Cover with plastic wrap and let it rise for 2 hours or until it triples in size.
• Meanwhile prepare the butter slab. Start by cutting out 2 large sheets of parchment paper. Trace an 8x12 inch rectangle on each sheet. Place 1½ cups sliced butter in the middle of one sheet. Have the traced side down (you dont want to get any pencil marks on the butter).
• Place the second sheet on top (traced side up). Using a rolling pin, roll out the butter to the edges of the traced rectangle. Then place on a flat surface in the refrigerator.
• Once the dough is done rising, deflate it onto a floured surface and roll it out to a 28x14 inch rectangle. Fold over ⅔ of the left corner then bring in the right corner so it covers the other edge but doesnt quite reach the other side.
• Starting from the shorter edge fold the dough into thirds. Cover with plastic wrap and refrigerate for 6-8 hours (or overnight).
• In a bowl, combine 1 egg, ¾ cup butter, and ½ tsp almond extract. Then blend in the 2½ cups almond flour, 1½ cups powdered sugar, and 1 tsp corn starch. This will be the almond paste.
• Gently deflate the dough onto a floured surface and roll it out to a 26x10 inch rectangle. Place the chilled butter slab on the right half of the dough leaving at least 1 inch margin around the edges.
• Fold over the left (unbuttered) half and roll the dough out to a 30x12 inch rectangle. It helps to spread the butter by pressing down with the rolling pin along with rolling it out. Fold over ⅔ of the left corner then bring in the right corner so both edges touch.
• Roll the dough out to a 30x12 inch rectangle. Fold it in half like a book. Then fold it into thirds. If the butter begins to melt, cover with plastic wrap and refrigerate for 30 minutes.The size of the dough should be 16 x 7 inches before wrapping it in plastic wrap.
• Cut the chilled dough in half. Rewrap 1 halve and place it back in the refrigerator for later use. Roll the unwrapped dough into a 30x12 inch rectangle and cut out 9 triangles.
• Fill the wider end of the triangles with 1 heaping tablespoon of the almond paste. Then roll the triangles toward the narrow end as you slightly pull the pointed end away.
• Place the croissants onto a baking sheet lined with parchment paper and let them rise in room temperature for 1-2 hours or until they double in size. Do not put them in a warm place to speed up the rising process. You dont want the butter to melt.
• Brush each croissant with egg wash and bake at 390 degrees Fahrenheit for 10 minutes, then 370 degrees Fahrenheit for 20 minutes.
• Mix the left over almond paste with a splash of milk and spread it over each croissant. Sprinkle sliced almonds over each croissant and bake for another 5 minutes at 370 degrees Fahrenheit.
• Once their cooled, dust powdered sugar over the top of each croissant.
• Remove the second half of the dough from the refrigerator and roll it out to a 30x10 inch rectangle. Cut out 9 triangles and repeat steps 14-17.