INGREDIENTS
1/2 stick butter
1/2 cup powdered sugar
1 large egg
2 tablespoon all-purpose flour
1 1/4 cup finely Almond flour/almond meal or ground blanched slivered almonds from Aldi)
3 tablespoons dark rum (optional)
2 teaspoon pure almond extract
1 teaspoon vanilla
DIRECTIONS
In an electric mixer fitted with the paddle attachment or food processor, cream butter and sugar until light and fluffy. Add egg, mix to incorporate, then add almond extract, vanilla extract then flour followed by almond flour.. Beat until all ingredients are incorporated to a smooth paste. Will keep refrigerated in an airtight container for up to 2 weeks.
For almond croissants, create sugar syrup 14cup sugar + 1/4 cup + 1 tsp almond essence+ water, add lemon peel. Dip Croissants in syrup or brush syrup. Fill with prepared almond cream. Also place a little almond cream on top of croissant and placesliced allmonds on top. Bake for 20 mins in 335 deg oven
Almond cream can be used in split croissants, sprinkled with sliced almonds and baked. Almond cream can also be spread in a pie base and covered in sliced fruit such as peaches, pears....