Quick almond croissants
- May 2015
- 200g marzipan
- 75g unsalted butter
- 1 large free-range egg yolk
- Flaked almonds
- 12 mini croissants
- Heat the oven to 200°C/180°C fan/gas 6.
- In a food processor, whizz together the marzipan, unsalted butter and egg yolk until smooth. Split the croissants in half, then sandwich with half the marzipan mixture.
- Spread the remaining marzipan mixture on top of the croissants, then put on a large baking sheet. Scatter over the almonds, then bake for 5-10 minutes until golden and crisp.
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