Almond Croissants

• 1 package (1/4 ounce) active dry yeast
• 1/4 cup warm water (110u0b0 to 115u0b0)
• 4 cups all-purpose flour
• 1/4 cup sugar
• 1 teaspoon salt
• 1 cup cold butter
• 3/4 cup warm milk (110u0b0 to 115u0b0)
• 3 egg yolks
• 1/2 cup almond paste
• 1 egg white
• 1/4 cup confectioners' sugar
• 1 egg white
• 1 tablespoon water
• 1/4 cup sliced almonds

1. 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.
2. 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
3. . Curve ends to form a crescent shape. Cover and let rise in a warm place for 1 hour (dough will not double).
4. Beat egg white and water; brush over croissants. Sprinkle with almonds. Bake at 350u0b0 for 15-20 minutes. Remove from pans to wire racks to cool.

active dry yeast, warm water, allpurpose, sugar, salt, cold butter, warm milk, egg yolks, almond paste, egg, confectioners, egg, water, almonds

Taken from www.tasteofhome.com/recipes/almond-croissants/ (may not work)