Almond Crescent Puffs Recipes

ALMOND PASTRY PUFFS

Steps:

• In a large bowl, combine 1 cup flour and salt; cut in 1/2 cup butter until mixture resembles coarse crumbs. Add 2 tablespoons cold water; stir with a fork until blended. Shape dough into a ball; divide in half. Place dough 3 in. apart on an ungreased baking sheet; pat each into a 12x3-in. rectangle., In a large saucepan, bring remaining butter and water to a boil. Remove from the heat; stir in extract and remaining flour until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, 1 at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Spread over rectangles. Bake at 400° until topping is lightly browned, 18-20 minutes. Cool for 5 minutes before removing from pan to wire racks., For frosting, in a small bowl, combine the confectioners' sugar, butter, water and extract; beat until smooth. Spread over pastries; sprinkle with almonds.

ALMOND CRESCENT COOKIES

Steps:

• Pre-heat oven to 350° In a large bowl beat butter until fluffy, add sugar and beat again until fluffy. Scrape down the sides of the bowl and add nuts, flour ** (add 2 cups to start and 1 tablespoon at a time (up to 8 tablespoons if needed See Note Above!) ) and salt. Beat on low until combined.
• Bring dough together with your fingers. Break off small pieces and form into a crescent shape. Place on un-greased cookie sheets and bake for approximately 15 minutes . While cookies are still warm roll in icing/powdered sugar or let cool and dust with icing sugar. Enjoy!

ALMOND PUFF

Steps:

• In a medium bowl, cut the 1/2 cup of margarine into the 1 cup of flour until mixture resembles coarse crumbs. Add the cold water one tablespoon at a time. Using your hands or a fork, stir until the dough can form a ball. Divide dough in half. Roll or press each half into a 12x3 inch rectangle. Place them 3 inches apart onto an unprepared cookie sheet.
• Preheat oven to 400 degrees F (200 degrees C).
• In a saucepan, bring the 1/2 cup of margarine, and 1 cup of water to a rolling boil. Lower heat and stir in the flour immediately with a wooden spoon. Continue to stir vigorously until the dough forms a tight ball. Remove from heat. Stir in eggs one at a time, then stir in the almond extract. Spread equally onto both rectangles. Bake for 10 minutes before lowering the oven temperature to 325 degrees F (165 degrees C). Continue to cook for 15 to 20 more minutes. The top should be crispy and brown.
• To make the glaze, beat the confectioners' sugar together with the melted butter and vanilla until smooth. Spread over the almond puff when cool, and sprinkle with sliced almonds. Cut into strips and serve.

ALMOND CRESCENT COOKIES

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Beat butter and confectioners' sugar in a bowl using an electric mixer until smooth and creamy. Add vanilla extract, almond extract, and salt; mix briefly to incorporate. Gradually stir 3/4 cup plus 2 tablespoons flour into the creamed butter, add almonds, and mix until dough is just combined.
• Shape dough into tiny crescents; place on an ungreased baking sheet about 2 inches apart.
• Bake cookies in preheated oven until edges are golden, about 15 minutes. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
• Roll cookies in sifted confectioners' sugar when cooled.

BEST ALMOND CROISSANT RECIPE

Steps:

• Combine the sugar, water, and almond flour in a small saucepan and bring to a simmer over medium heat, stirring to dissolve the sugar.
• Remove from the heat and let steep for 1 hour.
• Strain the syrup into a small bowl or covered container. Add ¼ teaspoon almond extract (if using), and stir to combine. Set aside until ready to assemble croissants.
• Sift the almond flour into a medium bowl. Break up any lumps remaining in the sieve and add to the bowl. Add the all-purpose flour and whisk together.
• Place the butter in the bowl of a stand mixer fitted with a paddle attachment. On medium-low, warming the bowl as needed, until the butter is the consistency of mayonnaise and holds a peak when the paddle is lifted.
• Sift in the powdered sugar and mix on the lowest setting until incorporated, then increase the speed to low and mix until fluffy, 2 to 3 minutes. Scrape down the sides and bottom of the bowl.
• Add the almond mixture in 2 additions, pulsing to combine and then mixing at low speed for 15 to 30 seconds after each one. Scrape the bottom of the bowl to incorporate any dry ingredients that may settle.
• Add the eggs and mix on low speed until combined and smooth, about 30 seconds. Transfer to a covered container. Press a piece of plastic wrap against the surface to prevent skin from forming. Refrigerate until cold, about 2 hours or place in the freezer until chilled but not frozen about 30 minutes. The cream can be refrigerated up to 4 days.
• Preheat oven to 350°F. Line a sheet pan with parchment paper.
• Spoon the cooled almond cream into a pastry bag fitted with a ½-inch plain tip or large re-sealable plastic bag with the tip cup off (after filling). Spread the almonds in a shallow bowl.
• Cut the croissants horizontally in half, as if slicing them open to make sandwiches. Brush the cut-side of each one with 1 ½ teaspoon of almond syrup.
• Pipe 2 to 3 tablespoons almond cream onto the bottom half of each croissant, and spread it evenly with a small offset spatula. Place the top halves back on and gently press together.
• Pipe about 2 tablespoons almond cream on top of each croissant and spread evenly. If using larger croissants, feel free to add more almond cream into the filling and on top of the croissant.
• Dip the tops of the croissants into the almonds, coating the cream generously, and press down to compact. Arrange the croissants on the prepared sheet pan.
• Bake for 15 to 20 minutes (depending on the size of croissants), until the nuts are golden brown. Don't worry if some of the almond cream drips on the paper. Set the pan on a rack to cool thoroughly.

ALMOND CROISSANTS

Steps:

• 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 crumb mixture; mix well. Do not knead. Cover and refrigerate overnight. , 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. In a small bowl, beat filling ingredients until smooth. 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). , Beat egg white and water; brush over croissants. Sprinkle with almonds. Bake at 350° for 15-20 minutes. Remove from pans to wire racks to cool.

ALMOND PASTRY

Steps:

• Preheat oven to 350.
• Unroll 1 package of crescent rolls across the bottom of a 9x13 pan.
• (4 rectangles fit across the short way.) Press or stretch lightly to fit, and pinch perforations together to seal.
• Mix cream cheese, egg yolk, almond extract and sugar.
• Spread over 1st layer.
• Unroll 2nd package of crescent rolls and stretch to fit over the top.
• Slightly beat egg white and brush on top layer of crescent rolls.
• Sprinkle with additional sugar, then sliced almonds.
• Bake 20-25 minutes, till golden brown.
• Cool completely before cutting.