Ingredients
- 1 package pre-made yeasted roll dough
- 1/2 cup Diamond® Sliced Almonds, plus
- 2 tbsp Diamond® Sliced Almonds,
- 1/4 cup unsalted butter, room temperature
- 1/4 cup sugar
- 1 tsp almond extract
- 1/4 tsp salt
- 1 egg
- powdered sugar for dusting
The Steps
- Preheat the oven to 375. Roll the dough into a rectangle and then cut it into 6 triangles with two long sides.
- On the short edge of the triangle, cut a ½ inch notch in the dough. Pull out the edges slightly, then roll the dough inward. Pull the sides to the center to create a half moon shape.
- Transfer to a parchment lined baking sheet, placing each piece 2 inches apart. Bake for 10 minutes.
- While the croissants bake, make your filling. Start by grinding up ½ cup of sliced almonds in a food processor for 30 seconds.
- Transfer the ground almonds to a bowl and mix in the butter, sugar, almond extract and salt. Add the egg and whisk until light and fluffy.
- Sliced the baked croissants in half length-wise and spoon about 1 tsp of almond filling on the bottom half. Place the top half on the filling, then spoon more filling on top of the croissant. Sprinkle remaining almonds on top.
- Bake for an additional 10 minutes.
- Allow the croissants to cool, then dust with powdered sugar.
