INGREDIENTS
20
Raspberries, fresh
1
Egg
2 tbsp
Raspberry jelly
1/4 tsp
Almond extract
1 tbsp
Caster or superfine sugar
1 tsp
Cornflour/cornstarch
1/2 cup
Golden caster sugar
1 tbsp
Powdered sugar
1 pinch
Salt
1 tsp
Vanilla extract
3/4 cup
Almonds, ground
2 tbsp
Almonds, Flaked
4
Croissants, large
1/2 cup
Water
4 tbsp
Soft (but not melted) butter