Classic Almond Croissants: Crispy Homemade Recipe for 30 Treats
Preparation: 30 minutes
Cooking: 15 minutes (th. 5 – 200°C)
Makes about 30 small croissants
- 300 g blanched almonds
- 300 g sugar
- 2 tablespoons flour
- 2 egg whites
- 50 g slivered almonds
- 1/2 dl milk
- 50 g sugar
Instructions
- Finely grate the blanched almonds (opt for fresh ones or high-quality almond meal for the best flavor).
- In a mortar, pound the grated almonds with the sugar and one egg white until you achieve a flexible, moldable paste. Add more egg white if needed for consistency.
- Incorporate the flour and knead by hand until smooth.
- Divide the dough into walnut-sized portions.
- Roll each piece into a stick shape. Dip quickly in beaten egg white, then coat in slivered almonds.
- Place on a buttered baking sheet and shape into crescents.
- Bake in a preheated moderate oven (200°C) for about 10 minutes, until golden. Remove promptly and brush warm croissants with sweetened milk (milk mixed with 50 g sugar).
- Store in airtight containers for lasting freshness—these keep beautifully.
