Moroccan Almond Croissants

Ingredients

• 8 piecesReady-made croissant dough or puff pastry sheets
• 250 gBlanched almonds, ground fine
• 100 gPowdered sugar
• 60 gUnsalted butter, softened
• 2 tbspOrange blossom water
• 1 wholeEgg, for filling binding
• 1 wholeEgg yolk, for egg wash
• 40 gSliced almonds, for topping
• 2 tbspPowdered sugar, for dusting
• 0.25 tspGround cinnamon

Instructions

1. 1

   Preheat the oven to 190C (375F) and line a baking sheet with parchment paper.

2. 2

   In a bowl, combine the ground almonds, powdered sugar, softened butter, orange blossom water, cinnamon, and egg. Mix until a smooth, thick almond paste forms.

3. 3

   Unroll or lay out the croissant dough or puff pastry pieces on a clean surface.

4. 4

   Spoon a generous tablespoon of almond paste onto the wide end of each piece of dough.

5. 5

   Roll each piece up from the wide end to the point, tucking the filling inside, and curve gently into a crescent shape. Place on the prepared baking sheet, seam side down.

6. 6

   Brush each croissant with the egg yolk wash and press a few sliced almonds onto the top of each one.

7. 7

   Bake for 18-20 minutes, or until golden brown and puffed.

8. 8

   Let cool slightly on a wire rack, then dust generously with powdered sugar before serving.

9. 9

   Serve warm or at room temperature with Moroccan mint tea.