Description
A decadent dessert featuring layers of buttery croissants soaked in sweet almond frangipane, topped with crunchy sliced almonds.
Ingredients
Scale
- 1/4 cup granulated sugar
- 1/4 cup water
- 1 tablespoon dark rum or 1 teaspoon vanilla extract
- 1 cup almond flour
- 1 tablespoon all-purpose flour
- 1/4 teaspoon kosher salt
- 1/2 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 large egg
- 1/2 teaspoon almond extract
- 6 store-bought or day-old croissants
- 1/2 cup sliced almonds
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Combine 1/4 cup granulated sugar, 1/4 cup water, and 1 tablespoon dark rum (or vanilla extract) in a saucepan. Cook over medium heat, stirring until the sugar dissolves, then set aside to cool.
- In a bowl, whisk together 1 cup almond flour, 1 tablespoon all-purpose flour, and 1/4 teaspoon kosher salt.
- In another bowl, mix 1/2 cup softened unsalted butter and 1 cup powdered sugar until creamy. Add in 1 large egg and 1/2 teaspoon almond extract, then fold in the almond flour mixture until silky.
- Slice the croissants in half and brush the insides with the cooled simple syrup.
- Spread a layer of frangipane on each bottom half, sandwich with the top halves, and drizzle more frangipane over these. Sprinkle with 1/2 cup sliced almonds.
- Bake for 20 minutes or until golden brown.
- Let cool slightly, dust with powdered sugar, and serve warm.
Notes
For a nut-free version, substitute almond flour with sunflower seed flour and skip the almond extract.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: 20g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg