Ingredients
Frangipane
- 96 grams almond flour (optional toast)
- 113 grams unsalted butter, room temp
- 106 grams brown sugar
- 2g (1/2 tsp) kosher salt
- 4g (1/2 tsp) almond extract
- 2 large eggs, room temp
- 24g all-purpose flour
Rest
Method
Prepare the almond croissants
- Slice the croissants in half horizontally
- Spread frangipane on the bottom half
- Put the top half on and spread frangipane on it
- Sprinkle on sliced almonds
- Transfer to a baking sheet lined with parchment paper
Bake
- Bake at 375°F for about 20 minutes