Nancy Silverton’s Easy Twice-Baked Almond Croissants

Put the sugar in the bowl of a stand mixer (this will be only 2 tablespoons if you used some to grind the whole almonds). Crumble the almond paste into the bowl. Fit the mixer with a paddle and beat on medium speed until the paste and sugar combine into a smooth mixture, 3 to 4 minutes. Add the butter and beat on medium speed until the butter combines with the mixture and no lumps remain, stopping to scrape down the sides of and bottom of the bowl and the paddle with a rubber spatula whenever the ingredients accumulate during mixing process, 4 to 5 minutes. Add the almond meal (or the ground almond/sugar mixture) and mix on medium speed to combine, about 30 seconds. With the mixer on medium speed, gradually add the egg mixture and mix to combine, about 1 minute. Place the mixture into a separate bowl, scraplng the mixing bowl and paddle with a rubber spatula to get all of the mixture. Cover the bowl with plastic wrap and refrigerate until the cream is firm but still spreadable, about 1 hour.