Almond Croissant Bites (Printable Version)
Flaky pastry cups filled with almond and brown sugar mixture, topped with sliced almonds and powdered sugar.
# What You'll Need:
→ Puff Pastry
01 -
1/2 sheet store-bought puff pastry (approx. 8.65 oz), thawed
02 -
All-purpose flour, as needed for rolling
→ Almond Filling
03 -
1 cup blanched almond flour (96 g)
04 -
1/2 cup packed light brown sugar (104 g)
05 -
1/2 cup salted butter, softened (113 g)
06 -
1 1/2 tablespoons all-purpose flour
07 -
1 large egg
08 -
1 teaspoon pure almond extract
09 -
Pinch of salt
→ Topping
10 -
1/4 cup sliced almonds (28 g)
11 -
Powdered sugar for garnish
# Step-by-Step Guide:
01 -
Preheat the oven to 400°F (204°C).
02 -
In a bowl, combine almond flour, light brown sugar, softened butter, all-purpose flour, egg, almond extract, and a pinch of salt. Use a hand mixer to blend until just combined, avoiding overmixing. Set aside.
03 -
Lightly flour a work surface and roll out the thawed puff pastry into an 11 x 11-inch square. Cut into twenty-four 2 x 2-inch squares. Gently press each pastry square into the cavities of a 24-count mini muffin pan.
04 -
Spoon 1 tablespoon of the almond filling into each pastry cup using a small cookie scoop or tablespoon. Press a few sliced almonds onto the top of each filled cup.
05 -
Bake in the preheated oven for 10 to 15 minutes, or until the pastry turns golden brown.
06 -
Remove the pan from the oven and place it on a wire rack to cool. Once cooled, carefully remove the almond bites from the pan and dust with powdered sugar before serving.
# Additional Notes:
01 -
Avoid overmixing the almond filling to maintain a tender texture.