Almond Croissant

🥘 Ingredients

• water ½ cup
• granulated sugar 0.33 cup
• dark rum 1 Tbs
• day-old croissants 6
• frangipane ¾ cup
• frangipane ¼ cup
• sliced almonds ½ cup
• powdered sugar 2 Tbs

1. 1

   Boil water with granulated sugar and dark rum until the sugar has gone, then 15 min to lukewarm.
2. 2

   Split day-old croissants in half through the middle and brush the cut faces generously with @&( timer .
3. 3

   Pipe frangipane onto @&( timer in a thick spiral and set the tops back on.
4. 4

   Spread frangipane over @&( timer , scatter sliced almonds over, and bake on a lined tray in a 350°F (175°C) oven 20 min , until the filling has set.
5. 5

   Dust @&( timer with powdered sugar once they are cool.