Almond Croissants from Little Flower Baking by Christine Moore
I will never forget my first almond croissant, which I had while traveling around Europe as a teenager: fragrant French butter, crunchy toasted almonds, and a cream that pooled and candied into cri...
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Ingredients
- ⅛ teaspoon sea salt
- 1 large egg, room temperature
- 1 cup (86 g) sliced almonds
- 12 day-old butter croissants, halved lengthwise
- ½ cup (63 g) powdered sugar, for dusting
- ½ cup (114 g) unsalted butter, softened
- 1 cup (114 g) finely ground sliced almonds
- ½ cup (100 g) granulated sugar
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