Need some Christmas in July inspiration? These delicious, decadent, and oh-so-simple Almond & Cranberry mini croissants are here to elevate your festive spirit! These little bundles of joy are the perfect treat. They're not only beautiful but also incredibly easy to whip up, leaving you with more time to impress family and friends.
Prepare the almond frangipane filling the night before if you want to save time on the day of serving.
A tart cherry jam would also work perfectly in this recipe as a substitute for the cranberries.
Want to go all out? Dip one end in dark chocolate or drizzle melted dark chocolate over the top for a truly decadent treat.
Best eaten shortly after baking but can be stored in an airtight container overnight and reheated gently in the microwave.
You can use the same recipe to make larger croissants. the frangipane recipe will probably fill 4 -5 larger croissants.
In a pinch for time? Skip popping the frangipane mixture in the fridge and pop it straight into the croissant. It might spread a little but it will still be delicious!
ALMOND & CRANBERRY MINI CROISSANTS
YOU WILL NEED
9 mini croissants
1 cup flaked almonds
9 heaped teaspoons of cranberry sauce
1/4 cup water
3/4 cup | 150g | 5.3 ounces caster sugar
1/2 tsp almond extract
1/2 cup |100g | 3.5 ounces butter, softened
1/2 cup | 80g | 2.8 ounces icing sugar mixture
1 tablespoon spelt | plain flour | all-purpose flour
1 cup | 100g | 3.5 ounces almond meal
1/8 teaspoon freshly ground nutmeg (optional but adds a subtle festive touch)
In a small saucepan add the sugar and water and stir occasionally over medium heat. Allow to come to a gentle boil, stirring regularly to ensure sugar is fully dissolved. Remove from heat and stir in the almond extract and set aside to cool and thicken slightly.
In a large mixing bowl beat the butter in a large bowl with a hand mixer until pale and creamy.
Add the egg and nutmeg. Beat to combine.
Add the icing sugar, flour and almond meal. Beat to combine.
Cover and place in the fridge for 30 mins to chill (or seal in an airtight container the day before use if preparing ahead).
Preheat oven to 180°C and line a baking tray with baking paper.
Use a serrated knife to split the croissants horizontally and brush the cut sides of the croissants with the almond syrup.
Spread the base piece of each croissant with a heaped teaspoon of cranberry sauce and then top with another heaped teaspoon of the frangipane filling spreading evenly.
Brush the croissant tops with a little syrup and a little frangipane filling (this will act as glue for the slivered almonds to stick to the surface).
Place slivered almonds in a small bowl and then dip the coated side of the croissant into the slivered almonds, pressing gently to coat.
Place croissants on a lined tray and bake for 15-20 mins or until almonds are golden brown.
Set aside to cool slightly, before serving.
Sprinkle with rose petals or icing sugar if desired.
Serve warm for the best texture and flavour.
Recipe by eatinstylebyferitta.com. Farita is the creator of the popular Australian food blog Eat In Style by Feritta. Her culinary delights are tailor-made for those seeking wholesome meals and special treats amidst their busy lives. See more here.