Naked Croissants with Homemade Hazelnut Spread
For the Croissants:
1 cup mozzarella, shredded
2 oz cream cheese
½ cup almond flour
1 egg
2 to 3 Generous spoonfuls of honey
Preheat oven to 350F
In a microwavable mixing bowl, combine the mozzarella and cream cheese until melted
Add the egg, honey and almond flour
Divide dough small balls similar to how you would size cookie dough
Place on parchment paper and shape into rectangles. Cut the rectangle diagonally into 2 triangles and roll.
Bake for 10-12 minutes or until brown.
For the Hazelnut Drizzle
3 cups of roasted hazelnuts (350F for 20 mins)
1 tsp pure vanilla extract
1/2 tsp sea salt
2/3 cup of melted organic milk or dark chocolate chips whichever your preference
Add the hazelnuts to a blender until they are mixed into a smooth creamy butter. Add a small amount of almond milk if too dry. The blending process can take several minutes.
Once the croissants have cooled, take a small zip lock bag and fill it with the hazelnut spread. Push all of the hazelnut spread to one corner of the bag. Using a pair of scissors snip the very tip of the corner of the bag. Do not make a cut that is larger than the tip of a ball point pin. Now use your homemade pastry bag to squeeze our the hazelnut spread over your golden croissants.
