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@user484350981293: Elegant Women's High Heel Shoes, Pointed Toe Hollow Out Pearl Design, Slimming Thin Heels, All-Season Single Shoe, Perfect for Dresses #dressshoes #bridalshoes #elegantshoes #womenfootwear #stilettopumps #sneakerheels #designerheelscollection #closedtoeheels #womenshoesstyle #womensshoesstyle

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Monday 13 July 2026 05:50:19 GMT
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Just a little something warm and buttery to tempt you out of bed. Welcome back to “Single, but cooking like someone’s falling for me tonight.” Who’s hungry?👀 Almond Croissants (Makes 6)🥐 Ingredients: • 6 large shop-bought croissants • 150ml water • 150g caster sugar • 1 tsp almond extract • 125g unsalted butter, very soft • 125g icing sugar • 125g ground almonds • 2 medium eggs • 50g plain flour • 1 tsp almond extract • Flaked almonds • Icing sugar, to dust Method: 1. Heat the water and 150g sugar in a small pan until dissolved, then stir in almond extract. Set aside to cool. 2. Beat butter and 125g icing sugar until light and fluffy. Mix in ground almonds, then beat in eggs. Add flour and almond extract. Mix until smooth. 3. Slice croissants in half. Brush the insides with almond syrup. Pipe about 2 tablespoons of almond cream inside each croissant and close. Brush with more simple syrup and pipe 1 tablespoon on top and sprinkle with flaked almonds. 4. Place on a lined tray and chill in the fridge for 30 minutes. 5. Bake at 180°C fan (200°C conventional) for 15–20 minutes until golden. 6. Cool slightly and dust with icing sugar before serving. #whoshungry #almondcroissants
Just a little something warm and buttery to tempt you out of bed. Welcome back to “Single, but cooking like someone’s falling for me tonight.” Who’s hungry?👀 Almond Croissants (Makes 6)🥐 Ingredients: • 6 large shop-bought croissants • 150ml water • 150g caster sugar • 1 tsp almond extract • 125g unsalted butter, very soft • 125g icing sugar • 125g ground almonds • 2 medium eggs • 50g plain flour • 1 tsp almond extract • Flaked almonds • Icing sugar, to dust Method: 1. Heat the water and 150g sugar in a small pan until dissolved, then stir in almond extract. Set aside to cool. 2. Beat butter and 125g icing sugar until light and fluffy. Mix in ground almonds, then beat in eggs. Add flour and almond extract. Mix until smooth. 3. Slice croissants in half. Brush the insides with almond syrup. Pipe about 2 tablespoons of almond cream inside each croissant and close. Brush with more simple syrup and pipe 1 tablespoon on top and sprinkle with flaked almonds. 4. Place on a lined tray and chill in the fridge for 30 minutes. 5. Bake at 180°C fan (200°C conventional) for 15–20 minutes until golden. 6. Cool slightly and dust with icing sugar before serving. #whoshungry #almondcroissants
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