{"id":27497,"date":"2020-09-09T18:00:39","date_gmt":"2020-09-09T16:00:39","guid":{"rendered":"https:\/\/www.irenemilito.it\/?p=27497"},"modified":"2020-09-09T16:51:30","modified_gmt":"2020-09-09T14:51:30","slug":"almond-croissants","status":"publish","type":"post","link":"https:\/\/www.irenemilito.it\/en\/almond-croissants\/","title":{"rendered":"Almond croissants"},"content":{"rendered":"<p><span class=\"text_line\" data-position=\"28:3:0:0:0\" data-endposition=\"28:3:12:4:0\" data-complex=\"0\">I will never forget my first almond croissant, which I had while trav<\/span><span class=\"text_line\" data-position=\"28:3:12:4:0\" data-endposition=\"28:3:22:0:0\" data-complex=\"0\">eling around Europe as a teenager: fragrant French butter, crunchy<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"28:3:22:0:0\" data-endposition=\"28:3:33:0:0\" data-complex=\"0\">toasted almonds, and a cream that pooled and candied into crispy,<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"28:3:33:0:0\" data-endposition=\"28:3:42:0:0\" data-complex=\"0\">crunchy edges. These twice baked treats are made with day old<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"28:3:42:0:0\" data-endposition=\"28:4:0:0:0\" data-complex=\"0\">croissants, a classic French way of using leftover bread.<\/span><\/p>\n<p><strong>Portions:\u00a0<\/strong>Makes 12<\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li><span class=\"text_line\" data-position=\"28:7:0:0:0\" data-endposition=\"28:8:0:0:0\" data-complex=\"0\">\u00bd cup (114g) unsalted butter, softened<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\" data-linebreak=\"1\">\u00a0<\/span><\/span><\/li>\n<li><span class=\"text_line\" data-position=\"28:8:0:0:0\" data-endposition=\"28:9:0:0:0\" data-complex=\"0\">\u00bd cup (100g) granulated sugar<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\" data-linebreak=\"1\">\u00a0<\/span><\/span><\/li>\n<li><span class=\"text_line\" data-position=\"28:9:0:0:0\" data-endposition=\"28:10:0:0:0\" data-complex=\"0\">1 cup (114g) finely ground sliced almonds<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\" data-linebreak=\"1\">\u00a0<\/span><\/span><\/li>\n<li><span class=\"text_line\" data-position=\"28:10:0:0:0\" data-endposition=\"28:11:0:0:0\" data-complex=\"0\">1 large egg, room temperature<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\" data-linebreak=\"1\">\u00a0<\/span><\/span><\/li>\n<li><span class=\"text_line\" data-position=\"28:11:0:0:0\" data-endposition=\"28:12:0:0:0\" data-complex=\"0\">\u215b teaspoon sea salt<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\" data-linebreak=\"1\">\u00a0<\/span><\/span><\/li>\n<li><span class=\"text_line\" data-position=\"28:12:0:0:0\" data-endposition=\"28:13:0:0:0\" data-complex=\"0\">12 day-old butter croissants, halved lengthwise<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\" data-linebreak=\"1\">\u00a0<\/span><\/span><\/li>\n<li><span class=\"text_line\" data-position=\"28:13:0:0:0\" data-endposition=\"28:14:0:0:0\" data-complex=\"0\">1 cup (86g) sliced almonds<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\" data-linebreak=\"1\">\u00a0<\/span><\/span><\/li>\n<li><span class=\"text_line\" data-position=\"28:14:0:0:0\" data-endposition=\"28:15:0:0:0\" data-complex=\"0\">\u00bd cup (63g) powdered sugar, for dusting<\/span><\/li>\n<\/ul>\n<p><strong>Preparation:<\/strong><\/p>\n<p><span class=\"text_line\" data-position=\"28:16:0:0:0\" data-endposition=\"28:16:10:0:0\" data-complex=\"0\">Preheat oven to 375\u00b0. Line two half-sheet pans with parchment<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"28:16:10:0:0\" data-endposition=\"28:16:22:6:0\" data-complex=\"0\">paper. In the bowl of a stand mixer fitted with the paddle attach<\/span><span class=\"text_line\" data-position=\"28:16:22:6:0\" data-endposition=\"28:16:33:0:0\" data-complex=\"0\">ment, cream butter and sugar on medium-low speed until mixture is<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"28:16:33:0:0\" data-endposition=\"28:16:46:4:0\" data-complex=\"0\">pale and fluffy, 2 to 3 minutes. Scrape bowl well with a rubber spat<\/span><span class=\"text_line\" data-position=\"28:16:46:4:0\" data-endposition=\"28:16:56:0:0\" data-complex=\"0\">ula to prevent any butter-sugar lumps. Add ground almonds and<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"28:16:56:0:0\" data-endposition=\"28:17:0:0:0\" data-complex=\"0\">continue to mix on medium speed for 2 more minutes.<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\" data-linebreak=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"28:17:0:0:0\" data-endposition=\"28:17:10:0:0\" data-complex=\"0\">Add egg and mix on medium speed until fully incorporated.<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"28:17:10:0:0\" data-endposition=\"28:17:22:0:0\" data-complex=\"0\">Scrape bowl well. Add salt and continue to mix on medium speed<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"28:17:22:0:0\" data-endposition=\"28:17:32:6:0\" data-complex=\"0\">until almond cream is fluffy and aerated, about 5 minutes. Refrig<\/span><span class=\"text_line\" data-position=\"28:17:32:6:0\" data-endposition=\"28:17:44:0:0\" data-complex=\"0\">erate in an airtight container until ready to use. If properly aerated,<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"28:17:44:0:0\" data-endposition=\"28:18:0:0:0\" data-complex=\"0\">almond cream should be spreadable straight out of the refrigerator.<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\" data-linebreak=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"28:18:0:0:0\" data-endposition=\"28:18:11:0:0\" data-complex=\"0\">Press down on butter croissants to flatten them. Open a halved<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"28:18:11:0:0\" data-endposition=\"28:18:21:0:0\" data-complex=\"0\">croissant and liberally spread 1 tablespoon almond cream on cut<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"28:18:21:0:0\" data-endposition=\"28:18:33:0:0\" data-complex=\"0\">side of one half, coating entirely. Close the croissant and press to<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"28:18:33:0:0\" data-endposition=\"28:18:43:4:0\" data-complex=\"0\">flatten. Spread 1 tablespoon almond cream on top of croissant, coat-<span data-hidespace=\"1\" data-backspace=\"1\" data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"28:18:43:4:0\" data-endposition=\"28:18:52:0:0\" data-complex=\"0\">ing entirely. Repeat with remaining croissants. Place six almond<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"28:18:52:0:0\" data-endposition=\"28:18:62:0:0\" data-complex=\"0\">croissants on each half-sheet pan. Sprinkle sliced almonds on each<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"28:18:62:0:0\" data-endposition=\"28:18:71:0:0\" data-complex=\"0\">assembled croissant. Refrigerate or freeze until ready to bake. Almond croissants will keep, frozen, up to 2 weeks.<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\" data-linebreak=\"1\">\u00a0<\/span>Bake, rotating pans halfway through, until golden brown, about<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span>30 minutes. The almond cream will ooze out of the croissants and<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span>caramelize into crunchy bits (the best part!). Let cool for 10 minutes. Dust with powdered sugar and serve.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>I will never forget my first almond croissant, which I had while traveling around Europe as a teenager: fragrant French butter, crunchy\u00a0toasted almonds, and a cream that pooled and candied into crispy,\u00a0crunchy edges. These twice baked treats are made with day old\u00a0croissants, a classic French way of using leftover bread. Portions:\u00a0Makes 12 Ingredients: \u00bd cup&#8230;<\/p>\n<div class=\" [&hellip;]\"><a href=\"https:\/\/www.irenemilito.it\/en\/almond-croissants\/\">Read More<\/a><\/div>\n","protected":false},"author":3,"featured_media":27498,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"footnotes":""},"categories":[6570],"tags":[],"class_list":["post-27497","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Almond croissants - IreneMilito.it<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.irenemilito.it\/en\/almond-croissants\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Almond croissants\" \/>\n<meta property=\"og:description\" content=\"I will never forget my first almond croissant, which I had while traveling around Europe as a teenager: fragrant French butter, crunchy\u00a0toasted almonds, and a cream that pooled and candied into crispy,\u00a0crunchy edges. 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