Almond paste, which should not be confused with marzipan, is commonly used as a filling or topping for croissants, tarts, cookies, and cakes, while marzipan is similar to fondant and can be molded.

It can be hard to adopt other countries’ Christmas traditions and cherish them like our own, but when it comes to this Dutch log of almond paste, encased in puff pastry, I have no problem ...

but the best surprise is the creamy almond paste filling between the thin croissant layers. If you have a hankering for something savory, order the ham and cheese or the beef sausage croissant ...

Top with the almond paste and scatter over the flaked almonds. Bake for 40–50 minutes, until the pastry is crisp and the filling golden and risen.. Serve the tart in slices with clotted cream or ...