Never throw out a dry croissant again! Instead make this easy frangipane and stuff them with it. Top them with a little more, and add some toasted almonds. Best. Breakfast. Ever.
1/2 cup butter, softened
1 cup sugar
1 cup ground almonds or almond meal
1 tbsp flour
1/2 cup slivered almonds, for topping
Preheat your oven to 375 F.
Beat sugar and butter until creamy.
Add the eggs, and beat till fluffy.
Add the ground almonds or almond meal, flour, and extract. Beat until combined.
On a sheet pan, split the croissants horizontally. Spoon 2-3 tbsp of the mixture and spread evenly into each croissant.
Top the croissants by spreading a tbsp of the frangipane on top, then sprinkling with slivered almonds.
Bake for 10-12 minutes, until the croissants are crispy and the almonds are slightly toasted.
Cool completely and then sprinkle with powdered sugar. Enjoy!
You can make almond meal in a food processor by blending up 1 cup fresh almonds. Just add them to the food processor and process until you have fine crumbs. You can add a spoon of sugar to prevent them from turning creamy.
You can substitute the almond extract with 1 tbsp pf vanilla extract if the almond flavor is too strong for you. Almond extract is very potent.
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