Homemade Breakfast Almond Pastries

[xxscj1678]

Craving a delicious breakfast treat? Try these Homemade Almond Pastries! They’re loaded with creamy almond paste and topped with crispy sliced almonds—perfect for a special morning. Best enjoyed fresh out of the oven!

Homemade Breakfast Almond Pastries

Ingredients:

• 1 ½ cups sliced almonds, divided
• 8 oz (about 1 cup) almond paste, broken into small pieces
• ⅓ cup granulated sugar
• 1 large egg
• 3 tbsp unsalted butter, softened
• 1 tbsp brandy
• 2 tsp vanilla extract
• ½ tsp fine sea salt
• 8 large day-old croissants, split horizontally
• Powdered sugar for garnish

Directions:

1. Preheat oven to 350°F (175°C). Spread 1 cup of sliced almonds on a small rimmed baking sheet and bake until golden brown, 8-10 minutes, stirring halfway. Let cool to room temperature, about 15 minutes.
2. Pulse cooled almonds in a food processor until finely ground, about 12 pulses. Add almond paste and sugar; process until the mixture resembles fine meal, about 15 seconds. Add egg, butter, brandy, vanilla, and salt; process until smooth and creamy, 2-3 minutes, scraping down the sides as needed. Transfer to an airtight container and chill until firm, at least 30 minutes or up to 4 days. (If chilling for more than 30 minutes, let it stand at room temperature for 15-30 minutes before using.)
3. Preheat oven to 375°F (190°C). Spread 2 tablespoons of almond paste mixture onto the cut side of each croissant bottom. Sandwich with the croissant tops. Spread 1 tablespoon of almond paste mixture on top of each assembled croissant. Sprinkle evenly with the remaining ½ cup of sliced almonds, pressing gently to adhere.
4. Arrange croissants on a large rimmed baking sheet and bake until the almonds on top turn light golden brown, 5-8 minutes. Let cool on the baking sheet for 15 minutes, then dust with powdered sugar. Enjoy your almond croissants fresh out of the oven!

PS: Just made these almond pastries and wow, they’re incredible! The almond paste and crispy topping make them totally irresistible. If you’re looking to impress at breakfast or just want a little treat, definitely give these a try. Trust me, you won’t regret it!

 

[Kiriya Ubuyashiki]

These almond pastries sound amazing! The mix of creamy almond paste and crunchy sliced almonds is totally drool-worthy. Thanks for sharing—definitely adding these to my breakfast lineup!

 

[𝐀 𝐋 𝐄 𝐗 𝐈 𝐔 𝐒]

These almond pastries sound amazing and perfect for a breakfast treat! Thanks for sharing this recipe—definitely adding it to my to-bake list.

 

[ChocoJay]

Homemade Almond Pastries for breakfast? Yummy!

 

[Stark]

Craving a delicious breakfast treat? Try these Homemade Almond Pastries! They’re loaded with creamy almond paste and topped with crispy sliced almonds—perfect for a special morning. Best enjoyed fresh out of the oven!

Homemade Breakfast Almond Pastries

View attachment 5083

Ingredients:

• 1 ½ cups sliced almonds, divided
• 8 oz (about 1 cup) almond paste, broken into small pieces
• ⅓ cup granulated sugar
• 1 large egg
• 3 tbsp unsalted butter, softened
• 1 tbsp brandy
• 2 tsp vanilla extract
• ½ tsp fine sea salt
• 8 large day-old croissants, split horizontally
• Powdered sugar for garnish

Directions:

1. Preheat oven to 350°F (175°C). Spread 1 cup of sliced almonds on a small rimmed baking sheet and bake until golden brown, 8-10 minutes, stirring halfway. Let cool to room temperature, about 15 minutes.
2. Pulse cooled almonds in a food processor until finely ground, about 12 pulses. Add almond paste and sugar; process until the mixture resembles fine meal, about 15 seconds. Add egg, butter, brandy, vanilla, and salt; process until smooth and creamy, 2-3 minutes, scraping down the sides as needed. Transfer to an airtight container and chill until firm, at least 30 minutes or up to 4 days. (If chilling for more than 30 minutes, let it stand at room temperature for 15-30 minutes before using.)
3. Preheat oven to 375°F (190°C). Spread 2 tablespoons of almond paste mixture onto the cut side of each croissant bottom. Sandwich with the croissant tops. Spread 1 tablespoon of almond paste mixture on top of each assembled croissant. Sprinkle evenly with the remaining ½ cup of sliced almonds, pressing gently to adhere.
4. Arrange croissants on a large rimmed baking sheet and bake until the almonds on top turn light golden brown, 5-8 minutes. Let cool on the baking sheet for 15 minutes, then dust with powdered sugar. Enjoy your almond croissants fresh out of the oven!

PS: Just made these almond pastries and wow, they’re incredible! The almond paste and crispy topping make them totally irresistible. If you’re looking to impress at breakfast or just want a little treat, definitely give these a try. Trust me, you won’t regret it!

These breakfast almond pastries look divine! I’m curious, do you use almond flour or just chopped almonds for the filling?