Almond croissants recipe | Good Food
To make the frangipane, put the butter, remaining 150g sugar, the vanilla, ground almonds, almond extract and lemon zest in a large bowl (or, do this in a stand mixer). Beat using an electric whisk for 4-5 mins until light and fluffy, then crack in the egg and a small pinch of salt. Continue to beat for a few minutes until combined, scraping down the sides of the bowl as you do.
