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David Lebovitz's Croissants Aux Amandes
From Renee Robertson
Ingredients
  • measuring cup Servings: 4 to 6  (depending on their size)
  • subheading: For the frangipane:
  • ½ cup almond meal (also called almond flour)
  • ¼ cup granulated sugar
  • 1 large egg, at room temperature
  • 3 ¼ tablespoons unsalted butter, at room temperature
  • A few drops pure almond extract
  • Pinch kosher salt
  • subheading: For the croissants:
  • ½ cup water
  • ¼ cup granulated sugar
  • 2 tablespoons dark rum, amaretto or kirsch (optional)
  • 4 croissants, preferably day-old (see headnote)
  • 4 to 6 tablespoons sliced almonds
  • Confectioners' sugar, for dusting (optional)
Steps
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