Quick and easy blueberry almond croissants
125g butter, softened
3/4 cup caster sugar
1 tsp vanilla bean paste
11/2 cups almond meal
2 tbs plain flour
1 punnet Eureka blueberries
1/2 cup flaked almonds
icing sugar, to serve
1 Beat butter, sugar and vanilla together until pale and creamy. Stir in the egg, almond meal and flour. Remove half to another bowl. Stir the blueberries into one bowl of almond mixture.
2 Preheat oven 180°C fan forced. Slice croissants in half horizontally. Spread heaped tablespoon of the blueberry almond mixture over each croissant base. Replace croissant top. Thickly spread 1 tablespoon remaining almond mixture over the top each croissant. Top with flaked almonds.
3 Bake for 12-15 minutes or until golden. Serve hot dusted with icing sugar.