Milk Chocolate Almond Croissants

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.

2. 2

   Combine the flour, granulated sugar, and salt in a large mixing bowl.

   Tip: Use a whisk or a stand mixer to mix until well combined.

3. 3

   Add the cold butter and use a pastry blender or your fingers to work the butter into the flour mixture.

   Tip: Continue until the mixture resembles coarse crumbs.

4. 4

   Gradually pour in the cold milk, stirring with a fork until the dough comes together.

   Tip: Don't overmix.

5. 5

   Turn the dough out onto a lightly floured surface and roll out to a thickness of about 1/4 inch (6mm).

   Tip: Use a ruler or a straight edge to ensure even thickness.

6. 6

   Spread the chocolate chips and almond meal evenly over the dough, leaving a 1-inch (2.5cm) border on either side.

   Tip: Make sure to spread the chocolate evenly, but don't worry if it gets a bit messy.

7. 7

   Roll the dough into a tight log, starting from the long side. Cut into 12 equal pieces.

   Tip: Use a sharp knife or a pastry cutter to cut the dough into even pieces.

8. 8

   Place the croissants on the prepared baking sheet, leaving about 1 inch (2.5cm) of space between each one.

   Tip: Make sure they're not touching each other.

9. 9

   Brush the tops with a little bit of milk and sprinkle with confectioner's sugar.

   Tip: This will give them a nice glaze and some extra sweetness.

10. 10

    Bake for 15-20 minutes, or until golden brown.

    Tip: Keep an eye on them after 10 minutes, as they can go from perfectly golden to burnt quickly.

11. 11

    Allow the croissants to cool on a wire rack for 5-10 minutes before serving.

    Tip: This will help the chocolate set and the almond flavor to come through.