Almond Pastries (Print Version)

# Ingredients:

01 - 1 cup powdered sugar.
02 - 1/4 cup granulated sugar.
03 - 6 croissants.
04 - 1/2 cup sliced almonds.
05 - 1 tablespoon all-purpose flour.
06 - 1/4 cup water.
07 - 1 tablespoon dark rum or 1 teaspoon vanilla.
08 - 1/4 teaspoon kosher salt.
09 - 1 cup almond flour.
10 - 1/2 teaspoon almond extract.
11 - 1 large egg.
12 - 1/2 cup unsalted butter, softened.
13 - A bit of powdered sugar for sprinkling.

# Instructions:

01 - Set your oven to 350°F and prepare a baking tray.
02 - Combine sugar, water, and rum in a saucepan until melted.
03 - Stir together almond flour, regular flour, and salt in one bowl.
04 - Cream the softened butter with powdered sugar until it’s fluffy.
05 - Beat the egg and almond extract into your butter mix.
06 - Gradually add the flour mix to the wet ingredients and stir until there are no lumps.
07 - Cut the croissants in half and brush the inside with the syrup.
08 - Spoon about 2 1/2 tbsp of the frangipane on the lower half of each croissant.
09 - Spread around 1 1/2 tbsp frangipane on top and sprinkle with almond slices.
10 - Pop them in the oven for 20 minutes or until the almonds are golden.

# Notes:

01 - Tastes best if eaten the same day.
02 - You can make the frangipane early.
03 - Butter needs to be room temp.
04 - Keep leftovers at room temp.

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