Almond Croissants

By AzWench

"These tender croissants are a little lighter than others I've tried. A close friend of mine serves these every Christmas and Easter."

Ingredients

• FILLING:
• 1 (.25 ounce) package active dry yeast
• 1/4 cup warm water (105 degrees to 115
• degrees)
• 4 cups all-purpose flour
• 1/4 cup sugar
• 1 teaspoon salt
• 1 cup cold butter
• 3/4 cup warm milk (110 to 115 degrees F)
• 3 egg yolks
• 1/2 cup almond paste
• 1 egg white
• 1/4 cup confectioners' sugar
• EGG WASH:
• 1 egg white
• 1 tablespoon water
• 1/4 cup sliced almonds

Details

Servings 16
Adapted from AllRecipes.com

Preparation

Step 1

1. In a bowl, dissolve yeast in warm water. In a large bowl, combine the flour, sugar and salt. Cut in butter until crumbly. Add milk and egg yolks to yeast mixture; mix well. Stir into flour mixture; mix well. Do not knead. Cover and refrigerate overnight.

2. In a mixing bowl, beat filling ingredients until smooth. Punch dough down. Turn dough onto a lightly floured surface; divide in half. Roll each piece into a 12-in. circle; cut each circle into eight wedges. Spread filling over wedges; roll up from wide end. Place with point side down 3 in. apart on ungreased baking sheets. Curve ends to form a crescent shape. Cover and let rise in a warm place for 1 hour (dough will not double).

3. Beat egg white and water; brush over croissants. Sprinkle with almonds. Bake at 350 degrees F for 15-20 minutes. Remove from pans to wire racks to cool.