Pistachio Almond frangipane with blackberry jam

FRANGIPANE

100 g  butter softened/ room temp

100 g granulated sugar

50 g  ground almond meal

50 g pistachios roasted and shelled - ground medium fine

2 large egg  room temp 

1/2 tsp almond extract

SIMPLE SYRUP 

1/4 c water 

1/4 c sugar

 

place the sugar and water into a pot and boil and stir to combine. 

let it cool and then spread it on the stale croissants before placing the frangipane onto the croissant and baking 

MAKE THE BLACKBERRY JAM 

1 1/2 cups blackberries fresh or frozen

3/4 cup water 

1 cup sugar

Pinch of salt

1 TB low sugar jam fruit pectin

in a sauce pan, add the water and sugar stir vigorously to combine. 

add the berries and let them simmer.

start to break up the berries and simmer to reduce. 

once the berries have reduced add the salt and pectin and stir for a few minutes until the berries look jammy. 

let the jam cool. 

MAKE THE FRANGIPANE

in a mixer or with a hand beater, cream the butter and sugar until light and fluffy - this is a small batch so keep scraping the sides down. 

next, add the almond flour and whip to combine. 

then add the egg and whip till creamy and then add the 1 tbsp and whip to combine. 

 

ASSEMBLE AND BAKE 325F 

use the stale croissants, split the croissants in two lengthwise and set them on a baking sheet and brush the stale croissant with the simple syrup.

next, spread the frangipane of each croissant generously but frugally towards the edges.  

then spread some of the frangipane on the top of each croissant. 

if you have almond slivers, sprinkle each with slivered almonds. 

bake 10-15 minutes or until the frangipane is firm.