Quick and easy blueberry almond croissants

Method

1 Beat butter, sugar and vanilla together until pale and creamy. Stir in the egg, almond meal and flour. Remove half to another bowl. Stir the blueberries into one bowl of almond mixture.

2 Preheat oven to 180°C fan forced. Slice croissants in half horizontally. Spread heaped tablespoon of the blueberry almond mixture over each croissant base. Replace croissant top. Thickly spread 1 tablespoon remaining almond mixture over the top of each croissant. Top with flaked almonds.

3 Bake for 12-15 minutes or until golden. Serve hot, dusted with icing sugar.