Almond Croissants

8 oz warm milk (105 degrees F) 3 T butter 3 T sugar 1 t yeast 3 1/4 c AP flour 1 t salt 1 egg 12 T almond paste (marzipan) Slivered almonds

Add flour and salt

Combine to create a sticky dough

Knead until dough is smooth

Form into a ball

Cover for about an hour (until doubled in size)

Remove and form a ball

Cut ball into 8 evenly sized pieces

For pieces into balls by rolling under

Place on a lightly floured surface

Roll a ball into an 8-inch round and place on a plate lined with parchment paper

Spread 1 T button on dough

Successively roll each remaining dough pieces into and 8-inch round

Place on previously buttered piece and butter with 1 T butter

Cover with plastic wrap and refrigerate for 20 minutes

Add flour to top and bottom of stack and press by hand into a rough round

Use a rolling pin, lightly roll into a 12 inch round

Cut into 12 equal pieces (make a small slit in large end)

Place 1 T almond paste on end of each triangle and roll from large to small end

Place on a parchment lined cookie sheet

Beat a egg and a little water to make a wash

Brush each with egg wash

Top each with a few slivered almonds

Bake at 375 for 30 minutes