100g unsalted butter, chopped, at room temperature
¼ cup icing sugar mixture
1 cup almond meal
4 butter croissants (65g each)
¼ cup raspberry jam
2 tablespoons flaked almonds
Extra icing sugar mixture, to decorate
Combine butter, sugar and almond meal in a large bowl. Mix well with a wooden spoon.
Cut croissants horizontally in half. Spread 2 tablespoons almond mixture over the base of each croissant. Spread evenly with jam (about 3 teaspoons each). Replace tops.
Spread remaining almond mixture over top of croissants. Sprinkle with almonds. Place on an oven tray.
Cook in a moderate oven (180C) for about 8 minutes, or until light golden and warm.
Serve dusted with extra icing sugar.
TIP! Butter croissants are sold loose in the bakery cabinet of major supermarkets. Croissants can prepared up to several hours ahead. Keep, covered, at room temperature. Cook just before serving.