Lotus Biscoff Almond Croissants

Preparation

• Make the syrup by boiling the sugar and water in a saucepan until all the sugar completely dissolves. Then, remove the heat and add vanilla extract and almond paste (extract).
• Whisk together the softened butter and Biscoff spread (cookie butter spread) till light and fluffy.
• Then, add in the sugar and mix well.
• Now, crack in one egg and whisk to combine.
• Add in the vanilla, almond paste or extract, ground almonds, salt and flour and mix to fully combine.
• Slice open the croissants and place them onto a lined baking tray cutting sides up.
• Brush the cut sides of the croissants generously with the syrup.
• Pipe or spread the Biscoff almond filling evenly into the croissants and place it on the croissant tops.
• Coat the top of the croissants with the almond syrup using a pastry brush.
• Pipe on some more filling and press on lots of flaked almonds.
• Place in a preheated oven at (180°C / 355°F / gas mark 4) and bake for 12 – 15 minutes until the croissants are golden brown.
• Once baked, sift on some icing sugar and drizzle on some more melted Biscoff spread, optionally you can top the croissants with a Biscoff biscuit as well.
• Enjoy!