I have finally found a good almond croissant in LA...better in fact than many of the almond croissants I had in France! And let me tell you, I have had quite a few there - including one as big as a piece of pizza.
A croissant aux amandes is a day-old croissant, cut open and lined with almond paste, soaked in simple syrup, topped with sliced almonds, and baked all together. Sweet, almondy, and buttery.
Amandine, true to its name and reputation, had the winning pastry. It did not skimp on the almond paste, and was not too sweet, but oh so buttery and light. This croissant, accompanied by a huge café au lait, made me incredibly happy. Too happy to not share it with you. Mmmmmmm...
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