Almond Raspberry Stuffed Croissants
Ingredients:
- 4 large bakery-style croissants
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- 1 cup almond flour
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 tablespoon all-purpose flour
- ½ cup fresh raspberries
- ¼ cup sliced almonds
- Powdered sugar, for dusting
Instructions:
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Slice the croissants in half horizontally, but don’t cut them completely through.
- In a bowl, beat the softened butter and sugar until light and creamy.
- Add the almond flour, egg, vanilla extract, almond extract, and flour. Mix until you have a smooth almond cream.
- Spread a generous layer of the almond cream inside each croissant.
- Add several fresh raspberries over the almond cream, then close the croissants.
- Spread a little more almond cream over the tops and sprinkle with sliced almonds.
- Place the croissants on the prepared baking sheet.
- Bake for about 15–20 minutes, until golden brown and crisp.
- Let them cool slightly, then dust generously with powdered sugar.
- Serve warm or at room temperature.