Croissants de Provence from The Cooking of Provence by Patricia Lousada
Mix the ground almonds with the caster sugar in a bowl. Add the jam and vanilla essence. Gradually stir in about two-thirds of the egg white – just enough to form a thick dough which can be worked...
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Ingredients
- 3 tablespoons milk
- butter for greasing
- 75 g (3 oz) chopped almonds
- 1 tablespoon icing sugar
- ½ teaspoon vanilla essence
- 2 large egg whites, lightly beaten
- 150 g (5 oz) caster sugar
- 1 tablespoon apricot jam, sieved
- 175 g (6 oz) ground almonds
- flour for rolling
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