Almond - 1 ½ cups, sliced Almond paste - 8 oz Sugar - ⅓ cup Egg - 1 Butter - 3 tbsp. Vanilla extract - 2 tsp Salt Croissant - 8 Powdered sugar 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. Pulse cooled toasted almonds in a food processor until finely ground, about 12 pulses.
Almonds - 40 Milk - 4 cups Saffron - 1/2 tsp, soaked in hot water for 30 minutes Cardamom Powder - 1/2 tsp Nutmeg Powder - a pinch Sugar Rose essence Soak the almonds in hot water for approximately 20 minutes. Blanch them, slice about 10, and set aside. Blend the remaining almonds with 2-3 tablespoons of milk until smooth. In a heavy-bottomed pot, bring the milk to a rolling boil. Reduce the heat and simmer for 10-12 minutes, stirring occasionally to prevent burning and stick
