Almond and Amaretto Croissants
I often come across recipes involving croissants that suggest using ones that are left-over or stale, and each time I marvel at the restraint of others before then reflecting it's more likely my own gluttony that prevents the opportunity. Therefore this recipe calls for any sort of croissant you might have.
The Amaretto liqueur enhances the almond flavour of the croissant and transforms the pastry into a fabulously boozy breakfast. It is perfect for the festive purgatory we currently find ourselves in - a nice addition to the smorgasbord of roast potatoes, miniature heroes and smoked salmon I've found myself munching on still dressed in my pyjamas at midday - or as a great way to ring in the New Year.
The recipe can be easily adapted to a normal almond croissant recipe; simply omit the Amaretto liqueur from the syrup and in the filling substitute the Amaretto for 1/2 tsp almond extract. They are best enjoyed whilst still warm from the oven and you get the added bonus of your kitchen smelling like a boulangerie!