Almond Croissants

These are delicious and not too difficult to make. From Jess's Underground Kitchen.

8 x 1 day-old croissants

2 tblsp sliced almonds

icing sugar for dusting

Sugar syrup made with: 1 cup water, 2 tblsp sugar (although I have used a 50:50 ratio sugar syrup which we have in the fridge)

For the almond paste:

1/2 cup sugar

1 cup ground almonds

pinch salt

100g butter, cut into cubes

2 eggs

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Make the sugar syrup and allow to cool completely.

Make the almond filling by combining the sugar, almonds and salt in a food processor. Give it a pulse to mix, and then add the butter and mix again until well blended. Add the eggs one by one and process until creamy.

Preheat the oven to 180C and line a baking tray with paper.

Slice the croissants in half like you would for a sandwich. Dip the bottom half into the sugar syrup and put onto the tray. Spread it with about 2 tbsp of almond filling. Dunk the top in the sugar syrup and spread with another tablespoon of the almond filling before putting ontop of the base.

Repeat with all the croissants. Bake for 10-15 mins until the almond cream is set and golden. Put onto a cooling rack and dust with icing sugar.