Almond Croissants

• 1 ½ cups sliced almonds, divided

• 8 ounces (about 1 cup) almond paste, broken into small pieces

• ⅓ cup cup granulated sugar

• 1 large egg

• 3 tablespoons unsalted butter, softened

• 2 teaspoons vanilla extract

• ½ teaspoon fine sea salt

• 8 large day-old croissants, homemade, split horizontally

• Powdered sugar

1. Preheat oven to 350°F. Spread 1 cup of the sliced almonds in an even layer on a small rimmed baking sheet. Bake in preheated oven until golden brown, 8 to 10 minutes, stirring halfway through cook time. Let cool to room temperature, about 15 minutes.

2. Pulse cooled toasted almonds in a food processor until finely ground, about 12 pulses. Add almond paste and sugar; process until mixture resembles fine meal, about 15 seconds. Add egg, butter, vanilla, and salt; process until mixture is smooth and creamy, 2 to 3 minutes, stopping occasionally to scrape down sides of bowl. Transfer mixture to an airtight container. Cover and chill until mixture is firm, at least 30 minutes or up to 4 days. (If refrigerating more than 30 minutes, uncover and let stand at room temperature 15 to 30 minutes before using.)

3. Preheat oven to 375°F. Spread 2 tablespoons almond paste mixture onto cut side of each croissant bottom. Sandwich with croissant tops. Spread 1 tablespoon almond paste mixture onto top of each assembled croissant. Sprinkle croissants evenly with remaining 1/2 cup sliced almonds (about 1 tablespoon each), pressing gently to adhere.

4. Arrange croissants on a large rimmed baking sheet. Bake until sliced almonds on top turn light golden brown, 5 to 8 minutes. Let croissants cool on baking sheet 15 minutes. Garnish with powdered sugar. Almond croissants are best eaten the day they are baked.

Pie Crust

All Purpose Flour - 1 1/2 cup

Sugar - 1 tbsp.

Salt - 1/2 tsp

Butter - 6 tbsp. diced

Shortening - 3 tbsp.

In a food processor add Flour, Sugar and Salt. Blend for 30 sec until just combined. Add in Butter and Shortening; pulse until you get a crumbly mixture. Add 4 tbsp. Ice Cold Water over this mixture and process until moist clumps form. Gather the Dough into a ball and flatten into a disk. Wrap in plastic and chill for about 1 hour. Roll out the dough on a floured work surface into desired circle. Transfer this circle into baking dish and trim the edges and crimp decoratively. Pierce the bottom of crust with a fork and freeze for 15 min before using it in your favorite recipe.

For recipes that call for pre baked Pie Crust preheat oven to 375 F. Line the entire crust with foil and fill with dry beans. Bake for 20 min. Remove the foil and beans and bake another 10 min.

Beef Tortilla Rolls

• 20 Flour Tortillas, fajita-size

• 2 lbs Ground Beef

• 2 tbsp Taco Seasoning see recipe below

• 2 tbsp Corn Starch

• 2 cups Beef Broth

• ½ cup Oil

For Garnish, if desired

• Sour Cream

• Green Onions chopped

• Sriracha or Taco Sauce

Instructions

• Preheat oven to 425degF

• In a large saute pan over medium high heat, add ground beef. Cook and crumble until no longer pink.

• Combine cornstarch, taco seasoning and beef broth in a large measuring cup. Pour over ground beef and bring just to a bubble. Reduce heat to medium low and let simmer until thickened.

• Fill each tortilla with a about 2 tablespoons of beef mixture. Roll up tightly and spray with cooking spray.

• Line out on rack on a parchment paper lined baking sheet. Bake for 15 minutes then turn each and cook another 10 minutes.

• Serve with desired garnish (sour cream, salsa, hot sauce, green onions)