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Croissants are not just a pastry; they are a symbol of French culinary artistry, known for their flaky, buttery layers that melt in your mouth. This classic pastry has won the hearts of many, not only in France but around the world. Among the myriad of variations that have emerged, Almond Croissants Delight stands out as a delightful twist on the traditional croissant. Stuffed with luscious almond paste and topped with crunchy sliced almonds, these croissants elevate the breakfast experience to a whole new level.

Almond Croissants

Indulge in the irresistible taste of homemade Almond Croissants! This delightful recipe combines buttery, flaky pastry with sweet almond paste for a delightful breakfast or snack. With ingredients like all-purpose flour, butter, and sliced almonds, you’ll create perfectly laminated dough that is both satisfying and elegant. Follow our step-by-step guide, from kneading and folding to shaping and baking, for croissants that are sure to impress. Perfect for brunch or enjoying with coffee!
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Ingredients
  

4 cups all-purpose flour

1/2 cup granulated sugar

1 teaspoon salt

2 teaspoons instant yeast

1 1/4 cups whole milk, warmed

3 tablespoons unsalted butter, melted

1 1/4 cups unsalted butter, cold and sliced (for laminating)

1 cup almond paste

1/2 cup powdered sugar

1 egg (for egg wash)

Sliced almonds, for topping

Almond extract (optional, for extra flavor)

Instructions
 

Prepare the Dough: In a large bowl, combine flour, granulated sugar, salt, and instant yeast. Add the warmed milk and melted butter; mix until a rough dough forms. Knead gently for about 5 minutes until smooth. Cover with plastic wrap and let it rest at room temperature for 1 hour.

    Incorporate Butter for Laminating: Roll the rested dough into a rectangle about 1/2 inch thick. Place the cold sliced butter in the center, folding the edges of the dough over to encase the butter completely. Roll out to a rectangle again, about 1/4 inch thick. Fold into thirds (like a letter). Wrap in plastic and refrigerate for 30 minutes.

      Repeat the Folding: Repeat the rolling and folding process (step 2) two more times, chilling for 30 minutes in between each fold to ensure the butter remains cold.

        Shape the Croissants: Roll the laminated dough into a long rectangle, about 1/4 inch thick. Cut into triangles, approximately 5 inches wide at the base. Place a small piece of almond paste at the wide end and roll towards the point. Curve the ends slightly to form a crescent shape.

          Proof the Croissants: Place shaped croissants on a baking sheet lined with parchment paper, leaving space between each. Cover with a clean towel and let them rise in a warm space for about 1 hour or until doubled in size.

            Prepare for Baking: Preheat your oven to 375°F (190°C). Whisk the egg in a bowl and brush the tops of the croissants with the egg wash for a golden finish. Sprinkle sliced almonds over the tops.

              Bake: Bake croissants for 15-20 minutes until golden brown and puffed. Allow them to cool slightly on a wire rack.

                Glaze (Optional): In a small bowl, mix almond extract with powdered sugar and a splash of water to create a drizzle. Drizzle over the cooled croissants for extra sweetness.

                  Prep Time: 60 minutes | Total Time: 3 hours | Servings: 12 croissants |