Directions

1. Preheat oven to 170C fan bake.

2. Cream butter and icing sugar together for 2 minutes, then beat in egg for another minute. Fold through ground almond and bakers blend until a thick paste forms.

3. Cut the croissants in half horizontally and arrange in a baking tray. Add a generous spoonful of almond paste to each croissant and place the top back on.

4. Top the croissants with the remaining filling.

5. Press some slivered almonds onto the top of each croissant. We also like to do a light grind of additional bakers blend on the top.

6. Bake for 15-20 minutes or until the filling is set and the croissants are golden. This time varies a bit due to the size of croissants and different oven temps.

7. Allow to stand for a few minutes to cook slightly before serving.