This recipe is a perfect way to use day-old or store-bought croissants.

　　

Ingredients

makes 1 dozen

　　1/2 recipe Simple Syrup (page 389)

　　12 croissants

　　Almond Cream (page 392)

　　1 cup sliced almonds

　　Confectioners’ sugar, for dusting

　　

Step 1

Preheat the oven to 400°F. Line a large baking sheet with parchment paper; set aside. Pour the Simple Syrup into a wide, shallow bowl; set aside.

　　

Step 2

Using a serrated knife, slice the croissants in half horizontally. Using a small offset spatula, spread a scant tablespoon of Almond Cream on each bottom half. Sandwich with the top halves. Spread the top of each croissant with another scant tablespoon of cream, and sprinkle with sliced almonds. (Press down lightly so that the almonds are embedded in the cream.) Dip the top of each croissant into the syrup; keep it submerged for a few seconds to coat completely.

　　

Step 3

Transfer croissants to the prepared baking sheet, coated sides up. Bake until almonds are golden brown and croissants are crisp, about 10 minutes. Dust with confectioners’ sugar, and serve immediately.

　　Reprinted with permission from Martha Stewart's Baking Handbook by Martha Stewart. © 2005 Clarkson Potter