Almond croissants again, a half recipe. Using 6 Costco giant croissants, cut in half then split, each cut side brushed with simple syrup and filled with 2 T of frangipane per half. This time I used a knife to sparingly frost a top stripe on each with just enough frangipane to hold a row of sliced almonds. Baked at 350 degrees for 19 minutes. There was minimal overflow during baking, and less than a quarter cup of leftover frangipane so I’m now happy with these proportions.
