Nancy Silverton's Easy Twice-Baked Almond Croissants Recipe - Los Angeles Times

Name: Nancy Silverton's Easy Twice-Baked Almond Croissants Recipe - Los Angeles Times
Ingredients: 2 extra-large eggs; 2 tablespoons rum; 1 teaspoon pure almond extract; 150 grams (1 1/2 cups) unblanched almond meal (or 150 grams / 1 cup whole skin-on almonds); 50 grams (1/4 cup) granulated sugar; 113 grams (1/4 cup plus 3 1/2 tablespoons) almond paste (preferably unblanched); 1 stick plus 2 tablespoons unsalted butter, cubed; 600 grams (3 cups) granulated sugar; 2 cups water; 1 cup orange blossom water; 2 tablespoons pure vanilla bean paste or pure vanilla extract; 200 grams (2 cups) skin-on thin-sliced almonds; 8 large (about 7-inch-long) plain croissants (preferably day-old, store-bought or home-baked); Powdered sugar for dusting

www.latimes.com

Nancy Silverton's twiced-baked croissants are filled with almond cream and topped with sliced almonds, baked until toasty and golden.

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Ingredients

2 extra-large eggs
2 tablespoons rum
1 teaspoon pure almond extract
150 grams (1 1/2 cups) unblanched almond meal (or 150 grams / 1 cup whole skin-on almonds)
50 grams (1/4 cup) granulated sugar
113 grams (1/4 cup plus 3 1/2 tablespoons) almond paste (preferably unblanched)
1 stick plus 2 tablespoons unsalted butter, cubed
600 grams (3 cups) granulated sugar
2 cups water
1 cup orange blossom water
2 tablespoons pure vanilla bean paste or pure vanilla extract
200 grams (2 cups) skin-on thin-sliced almonds
8 large (about 7-inch-long) plain croissants (preferably day-old, store-bought or home-baked)
Powdered sugar for dusting