Delicious almond croissants filled with zesty orange frangipane and chocolate orange mini eggs, creating a delightful Easter treat. The recipe combines sweet flavors and rich textures, perfect for the holiday.
1: Beat the butter and sugar together until very light and creamy.
2: Zest the orange and beat it in with the egg.
3: Mix in the flour and ground almonds until fully combined.
4: Slice the croissants in half and spread the frangipane over both halves.
5: Place 3 mini eggs on the bottom half and replace the tops.
6: Spread more frangipane over the top of the croissants.
7: Break up some of the remaining mini eggs and scatter them over the top along with the flaked almonds.
8: Place on a baking tray and bake in a preheated oven at 180C for approximately 15 minutes until golden brown.
9: Once out of the oven, place an individual mini egg on top of each croissant.
10: Allow to cool slightly, then dust with icing sugar before serving.
