While living in France, I fell in love with Almond Croissants. Nearly everyday I walked down to the boulangerie to purchase one, and probably some bread too. I fell into a rhythm, which became a ritual, as I timed my arrival not long after their departure from the oven. If my beloved was nowhere to be found , I was sad and I would probably walk to the other bakery down the street to see if they still had one. But I knew where to find the best. Back at my apartment, I would happily indulge while sipping on a big mug of lavazza.
Eventually I learned why I had fallen so hard: it was the frangipani filling oozing out the sides of so many carefully laminated croissants. This filling can be used in almost any baked good and is a great accompaniment to many other flavors. Try it in tarts, pies, strudels – whatever you fancy! You can also experiment with different nut flours and adding floral essences, like orange blossom water.
4 tablespoons butter, softened
1/2 cup sugar
1 tablespoon honey
1 cup almond flour
1/2 teaspoon almond extract
3 tablespoons all purpose flour (or buckwheat/coconut/rice flour to keep it gluten-free)
1/4 teaspoon salt
Cream the butter, sugar, and honey for 2 minutes in a stand mixer fitted with a paddle. Scrape down the sides of your bowl.
Beat in the almond flour and almond extract on medium speed for an additional minute. Scrape your bowl again.
Break the eggs into the mixer one at a time on medium low speed until completely incorporated. Scrape the bowl.
Beat in the all purpose flour and salt on low speed for an additional minute. Voila!
Total time: about 10 minutes