Ingredients
1 package (1/4 ounce) active dry yeast1/4 cup warm water (110° to 115°)4 cups all-purpose flour1/4 cup sugar1 teaspoon salt1 cup cold butter3/4 cup warm milk (110° to 115°)3 egg yolksFILLING:1/2 cup almond paste1 egg white1/4 cup confectioners’ sugarEGG WASH:1 egg white1 tablespoon water1/4 cup sliced almonds
Preparation
In a bowl, dissolve yeast in warm water. In a large bowl, combine the flour, sugar and salt. Cut in butter until crumbly. Add milk and egg yolks to yeast mixture; mix well. Stir into crumb mixture; mix well. Do not knead. Cover and refrigerate overnight.
Punch dough down. Turn dough onto a lightly floured surface; divide in half. Roll each piece into a 12-in. circle; cut each circle into eight wedges. In a small bowl, beat filling ingredients until smooth. Spread filling over wedges; roll up from wide end. Place with point side down 3 in. apart on ungreased baking sheets. Curve ends to form a crescent shape. Cover and let rise in a warm place for 1 hour (dough will not double).
Beat egg white and water; brush over croissants. Sprinkle with almonds. Bake at 350° for 15-20 minutes. Remove from pans to wire racks to cool.
