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Almond And Amaretto Croissants
Almond and Amaretto Croissants make for an indulgent, boozy brunch. Quick in the oven and simple to make, they are a great way to jazz up left-over croissants.
Prep Time: 00:30
Cook Time: 00:15
200 ml water
2 tsbp caster sugar
2 tsbp amaretto
almond cream filling:
100 g butter
100 g caster sugar
100 g ground almond
1/2 tsp salt
2 large eggs
1 tbsp. amaretto
100 g flaked almonds
2 tbsp. icing sugar
1Pre-heat the oven to 180 C/fan 160 C.
2To make the syrup, combine the water, sugar and Amaretto in a pan over a low-heat and stir until dissolved. This should only take a couple of minutes. Then let cool.
3For the almond filling, cream the butter with the sugar, ground almond and salt until pale and fluffy. Beat in the eggs one by one and then the Amaretto until the mixture resembles a creamy paste.
4Slice the croissants in half but do not separate them completely.
5Using a pastry brush, coat the croissant inside and outside with the almond syrup. Then spread two spoonfuls of almond cream on the inside of the croissant and place on a baking tray. Repeat this process with all of the other croissants.
6Finally, spread a spoon of the almond filling on the top of each croissant before adorning with almond flakes.
7Bake in the oven for 15 minutes or until the filling has set and is golden. Remove from the oven and leave to partially cool before dusting with icing sugar and enjoying warm.
If you don't have Amaretto to hand this can be omitted from the recipe. Simply use water and sugar for the syrup and use 1/2 tsp almond extract in the filling.
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