Almond Croissants 1 package (1/4 ounce) active dry yeast 1/4 cup warm water (110° to 115°) 4 cups all-purpose flour 1/4 cup sugar 1 teaspoon salt 1 cup cold butter 3/4 cup warm milk (110* to 115*) 3 egg yolks FILLING: 1/2 cup almond paste 1 egg white 1/4 cup confectioners' sugar EGG WASH: Printed from tasteofhome.com Jul 24, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Almond Croissants cont. 1 egg white 1 tablespoon water 1/4 cup sliced almonds 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 mixing bowl, beat filling ingredients until smooth. Spread filling over wedges; roll up from wide end. Place with point side Printed from tasteofhome.com Jul 24, 2008 Copyright Reiman Media Group, Inc © 2008

Almond Croissants 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. Yield: 16 rolls. Printed from tasteofhome.com Jul 24, 2008 Copyright Reiman Media Group, Inc © 2008