Almond Croissant

Almond Croissants are a delicious and easy way to re-purpose day-old croissants, using the same simple syrup and frangipane from the Bostock recipe. Makes 8 servings.

Ingredients:

8 one-day-old small/medium/large croissants, left at room temp uncovered overnight

3 tbsp sliced almonds

powdered sugar for dusting

Instructions:

Preheat the oven to 350° F. Line a cookie sheet with parchment paper. After your croissants have been on the counter drying out overnight, and you're ready to use them, slice each croissant horizontally like you would for a sandwich.

Work with each croissant one by one: brush with the syrup, coating both sides and the ends well. The croissant should be quite moist, but not soaking wet. Arrange the croissants on a baking dish, cut side up. Spread about 2 Tbsp of almond filling on the bottom half of each croissant.

Place the top halves on and spread about 1 Tbsp of almond filling over the top. Sprinkle with sliced almonds. Bake on the center rack for 15 to 18 minutes, or until the cream is golden. Transfer to a wire rack and cool to room temperature or just warm. Dust with powdered sugar before serving. These are best served the same day they are made.