Raspberry and Almond Croissant with Powdered Sugar
Pastries
This raspberry and almond croissant with powdered sugar is a delicious and indulgent treat that’s perfect for a weekend brunch or afternoon snack. The buttery croissant is filled with raspberry jam and almond cream, then baked until golden and crispy. A sprinkle of powdered sugar on top adds the perfect finishing touch.
Ingredients
- 4 croissants
- 1/2 cup raspberry jam
- 1/2 cup almond flour
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1/4 teaspoon almond extract
- Powdered sugar, for dusting
Instructions
Preheat the oven to 375°F.
Slice each croissant in half horizontally.
Spread raspberry jam on the bottom half of each croissant.
In a medium bowl, whisk together the almond flour, granulated sugar, softened butter, egg, and almond extract until smooth.
Spoon the almond cream over the raspberry jam on each croissant.
Place the top half of each croissant back on top of the almond cream.
Place the croissants on a baking sheet lined with parchment paper.
Bake for 20-25 minutes, or until the croissants are golden brown and crispy.
Let the croissants cool for a few minutes before dusting with powdered sugar.
Serve the raspberry and almond croissant with powdered sugar warm or at room temperature.
This raspberry and almond croissant with powdered sugar is a delicious and indulgent treat that’s perfect for a weekend brunch or afternoon snack. The buttery croissant is filled with raspberry jam and almond cream, then baked until golden and crispy. A sprinkle of powdered sugar on top adds the perfect finishing touch.
