![Almond Croissants](https://cdn.statically.io/img/www.foodandwine.com/thmb/AWZe8TEom0eoHuubHzobkYgtUTI=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/almond-croissant-FT-RECIPE0221-3ab21d11e97a41838d70d9b704953804.jpg)
Ingredients
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1 ½ cups sliced almonds, divided
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8 ounces (about 1 cup) almond paste, broken into small pieces
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⅓ cup cup granulated sugar
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1 large egg
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3 tablespoons unsalted butter, softened
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1 tablespoon brandy
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2 teaspoons vanilla extract
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½ teaspoon . fine sea salt
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8 large day-old croissants, homemade, split horizontally
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Powdered sugar
Directions
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Preheat oven to 350°F. Spread 1 cup of the sliced almonds in an even layer on a small rimmed baking sheet. Bake in preheated oven until golden brown, 8 to 10 minutes, stirring halfway through cook time. Let cool to room temperature, about 15 minutes.
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Pulse cooled toasted almonds in a food processor until finely ground, about 12 pulses. Add almond paste and sugar; process until mixture resembles fine meal, about 15 seconds. Add egg, butter, brandy, vanilla, and salt; process until mixture is smooth and creamy, 2 to 3 minutes, stopping occasionally to scrape down sides of bowl. Transfer mixture to an airtight container. Cover and chill until mixture is firm, at least 30 minutes or up to 4 days. (If refrigerating more than 30 minutes, uncover and let stand at room temperature 15 to 30 minutes before using.)
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Preheat oven to 375°F. Spread 2 tablespoons almond paste mixture onto cut side of each croissant bottom. Sandwich with croissant tops. Spread 1 tablespoon almond paste mixture onto top of each assembled croissant. Sprinkle croissants evenly with remaining 1/2 cup sliced almonds (about 1 tablespoon each), pressing gently to adhere.
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Arrange croissants on a large rimmed baking sheet. Bake until sliced almonds on top turn light golden brown, 5 to 8 minutes. Let croissants cool on baking sheet 15 minutes. Garnish with powdered sugar. Almond croissants are best eaten the day they are baked.