Name: Almond Croissant Snack Cake
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 9
Ingredients: O Organics Sugar, Organic, Powdered; Morton Iodized Salt, 26 Ounce; SIGNATURE SELECTS Almond Extract, Pure; SOLO Cake and Pastry Filling, Almond; Gold Medal All Purpose Flour with Resealable Bag; Cake Mate Sugar, Blue; SIGNATURE SELECTS Baking Powder, Double Acting; Challenge Butter, Unsalted, European Style; Mariani Almonds, Plain, Whole; Turtles Egg

I use a food processor for this recipe but if you have to use a stand-in mixer I suggest grating the almond paste before making.

Preheat oven to 350°. Grease 8x8 square pan lined with parchment paper. Can also use a 8” round or springform pan.

Pulse pieces of almond paste and sugar for 3 minutes. Add in sliced butter and pulse for another 2 minutes. Add in eggs and extract and pulse for 2 minutes till combined.

Mix flour, baking powder and salt together.

Add in flour mixture and pulse for 3 minutes till combined. Scrape down sides with a spatula.

Pour into prepared baking dish. Smooth top out with spatula.

In a small bowl combine sliced almonds and sugar. Sprinkle almonds on top of cake.

Bake for 20-25 minutes.

Sprinkle powder sugar on top of cooled cake and enjoy!

Almond Croissant Snack Cake

Serves 9

15 mins prep

22 mins cook

37 mins total

What you need

How to make

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