Lynne Tolley from Miss Mary Bobo's Boarding House made Almond Croissants. (see recipe below) For more information about Miss Mary Bobo's Boarding House in Lynchburg, or to make reservations, call (931)759-7394.
8 medium/large croissants-leave at room temp uncovered overnight
1 cup water
2 Tbs sugar
4 Tbs Amaretto or ½ tsp vanilla
½ cup sugar
1 cup almond meal/flour
1/8 tsp salt
1 stick (8 Tbs) butter, at room temp, sliced
½ tsp almond extract
2 large eggs
½ cup sliced almonds
Powdered sugar to garnish
To make syrup:
In a small saucepan combine 1 cup water and 2 Tbs sugar. Stir over medium heat until sugar dissolves. Remove from heat and add Amaretto (or vanilla). Set aside to cool.
To make almond filling:
In a large bowl or stand mixer combine ½ cup sugar, almond meal/flour and salt. Mix in the softened butter until well incorporated. Add almond extract. Add the eggs, one at a time, and blend on med/high speed until the mixture is creamy and fluffy.
Assembling almond croissants:
1. Preheat oven to 350 degrees; line a cookie sheet with parchment paper.
2. After your croissants have been on the counter drying out overnight, slice each croissant horizontally like you would for a sandwich.
3. Work with each croissant one by one. Open them and brush syrup on both sides with a pastry brush.
4. Spread about 2 Tbs almond filling on bottom half of croissant.
5. Place top halve on and spread about 1 Tbs of filling over the top. Sprinkle with sliced almonds.
6. Place filled croissants on pan. Bake on the center rack for 15-18 minutes or until the top is slightly brown and almonds have toasted.
7. Transfer to a wire rack to cool slightly. Dust with powdered sugar before serving.
8. These are best eaten the day they are baked. Can be assembled completely and refrigerated the day before you plan to bake them.