#NOM-EMBER| Homemade Almond Crossiants

Hello! So this year I decided that I want to do a month of intense food blogging throughout the month of November. Don't ask me why now: might have something to with a change of season, and the approach of the greatest food times of the year Thanksgiving and Christmas.

So, welcome to conveniently named "Nom-ember." #NOM!

I've recently really been into French cuisine. And every morning for the past few weeks, have been looking out for new French bites to try. Breakfast is a must and for me, the most important meal of the day. If I'm running on empty at the beginning of the day, then you'll likely find me curled up in a ball, or face down on my desk, half-asleep in the mid afternoon-evening. Zzzz

Here's one of my favourite breakfasts at the moment: Almond crossiants! I'm addicted (drools) And little did I know that they are soo easy to recreate/ make  right in the comfort of your own home!

As not to take the glory away from the real geniuses of the baking world (lol), I'll admit that I did use a very handy recipe from The Kitchn, whose a master at all things foodie. And the verdict is:  These croissants are amazing!The  actual croissants aren't home-made, but if you're able to get your hands on some large and good quality shop-brought ones, you're pretty much good to go. And best of all, you'll save heaps of time if you're making these in the morning or on a tight schedule.


Serves 2

2 day-old croissants ( preferably large)
1/4 cup sugar
1/2 cup almond meal ( I used ground almonds, and it worked just fine)
1/2 teaspoon vanilla extract
4 tablespoons butter, softened to room temperature
1 large egg (or 2 smaller eggs)
Powdered sugar/icing sugar
Sliced toasted almonds

Preheat oven to 180/200 c

First, toast sliced almonds in the oven until golden.

Blend  the sugar, ground almonds, vanilla, butter, and egg until it is smooth and creamy. Open it up and take a long sniff!! Smells yum :)

Cut crossiants in half lengthways. Don't they look like butterfly wings?

Spread and fill your halved crossiants with the almond cream. Be generous!

You can store your almond cream in a container and keep refrigerated- recommend no more than 2 days, just to be safe.

Press the halves back together and bake in the oven for 18-20 minutes.

Remove crossiants when the almond cream has set inside. Set to cool for a few minutes.

Go crazy and douse it in toasted almonds and icing sugar. Treat yourself!

And that's all! Take a bite, take an Insta, and enjoy :) Tastes its best when its still warm. Gooey almond cream, crispy crossiant, crunchy almonds, mmm....

Breakfast in just under 30 minutes. Perfect for those lazy weekends and if you have time on a weekday morning.

Better than Costa,  Sainsbury's  & Le Pain Quotidien? OH YEAHHHH :D

Ciao For Now

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