Almond Croissant

Ingredients

• •1 pound all-purpose flour
• •10 ounces cold unsalted butter
• •1/2 cup whole milk
• •2 tablespoons granulated sugar
• •1.5 teaspoons salt
• •2.25 teaspoons instant yeast
• •1 cup almond paste
• •1 large egg
• •1/2 cup sliced almonds
• •1 tablespoon powdered sugar

Directions

1. 1Mix flour, sugar, salt, and yeast in a bowl. Add cold milk and knead until a shaggy dough forms. Cover and refrigerate for 30 minutes.
2. 2Roll dough into a rectangle, place cold butter in the center, fold edges over it, and laminate by rolling and folding the dough 4 times with 30-minute rests between folds.
3. 3Roll final dough to 1/8-inch thickness and cut into 8 rectangles. Spread 2 tablespoons of almond paste on each rectangle, roll tightly, and shape into croissants.
4. 4Place croissants on a baking sheet, cover, and let rise for 2 hours until puffy.
5. 5Brush with beaten egg and top with sliced almonds, then bake at 400°F for 20-25 minutes until golden brown.
6. 6Cool on a wire rack and dust with powdered sugar before serving.

💡 Almond croissants rely on distinct laminated layers beneath the filling; keep almond cream away from exposed cut edges where it can glue layers together.

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