Almonds croissant

Preparation:30 minutes

Cooking:15 minutes (th. 5 – 200°C)

For about thirty small croissants:

• 300 g of blanched almonds
• 300 g of sugar
• 2 tablespoons flour
• 2 egg whites
• 50g slivered almonds
• 1/2 dl of milk
• 50 g of sugar.

Development:

• Grate the almonds. (You can use pre-grated almonds, but make sure they are fresh).
• Then put them in a mortar and pound them with the sugar and an egg white to obtain a fairly flexible paste, which can be molded (add a little more egg white if necessary).
• Add the flour. Mix well by kneading by hand.
• Divide this dough into walnut-sized pieces.
• Roll the dough into sticks. Dip them quickly in the beaten egg white, then in the slivered almonds.
• Arrange on a buttered baking sheet, giving them a crescent shape.
• Bake in a moderate oven for about 10 minutes. Remove as soon as they are cooked and brush the small croissants, which are still warm, with very sweet milk.
• These cupcakes keep well in airtight containers.