Almond Croissant Bites (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 cup (96g) almond flour that's been blanched
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¼ cup (28g) sliced almonds
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½ cup (113g) salted butter, room temp
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½ cup (104g) light brown sugar, firmly packed
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1 sheet frozen puff pastry (half a 17.3oz package, thawed)
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1 teaspoon almond extract, pure
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1½ tablespoons all-purpose flour (plus extra for dusting)
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1 large egg
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Powdered sugar for decoration
# Instructions:
01 -
Turn the oven on to 400°F to preheat.
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Grab a hand mixer and blend butter, brown sugar, almond flour, egg, all-purpose flour, and almond extract. Don’t overblend; you only need it mixed up. Put it aside when you're done.
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Dust your workspace with a little flour. Roll out the puff pastry until it’s an 11-inch square. Cut out twenty-four pieces that are 2 inches by 2 inches. Fit these squares gently into the cups of a mini muffin tin (24-count).
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Spoon 1 tablespoon of the almond mixture into each pastry square. Press some sliced almonds into the top of each little cup.
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Pop the tray in the oven and bake for 10-15 minutes until the pastries are golden and the filling is set. Let them cool on a wire rack. Once they’re out of the pan, add a dusting of powdered sugar on top.
# Notes:
01 -
Enjoy these fresh from the oven or let them cool to room temp. Store leftovers for up to 3 days in the fridge, or keep them in the freezer for up to 3 months.
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Warming them from frozen? Let them thaw first, then serve them at room temp or warm them briefly in a 300°F oven. Be careful not to overheat, or they'll dry out.
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This inspiration came from Better Homes & Gardens magazine.