Maroggia’s Mill Cookbook: Cinnamon and Almond Croissants / Il Ricettario del Mulino di Maroggia: Croissants alla cannella e mandorle

As previously mentioned in the post about madeleines for Maroggia’s Mill Cookbook I haven’t been posting sweet recipes anymore, given my macrobiotic diet. Here I indulge with another sweet recipe which calls for a lot of butter too. We’re not born to suffer, are we? Croissants is one difficult recipe I finally managed to bake properly last year, but as you know one never stops learning or experimenting. This time I tried substituting cow’s milk with oat milk and used margarine in the dough instead of butte, just for a change. The result is very good, although I’ll never stop experimenting until I will achieve the perfect layers! I added cinnamon to both the dough and filling but nothing prevents you to experiment and create your own personal recipe, even a savoury version. I recommend you take your time and above all be patient. Read throughout the tips below and watch the videos i linked, especially the one by Envie de bien manger. They will help you get good results.