Almond Croissants have always been one of my absolute favorite treats. There’s just something magical about that flaky, buttery pastry combined with a sweet, nutty filling.
And when they’re warm from the oven? Forget about it!
This recipe is perfect for a weekend brunch, a special breakfast, or even a delightful afternoon snack. It’s a bit of a project, but trust me, it’s completely worth the effort. We’re going to transform simple ingredients into something truly spectacular.
Recipe Overview: Let’s Talk Almond Croissants
These almond croissants are the real deal. We’re talking layers upon layers of flaky, buttery goodness.
Inside, you’ll find a rich, creamy almond filling that’s both sweet and nutty. It’s like a little hug in every bite.
These pastries are amazing served warm, with a dusting of powdered sugar. Pair them with a cup of coffee or tea for the ultimate experience. They’re also fantastic alongside fresh fruit or a dollop of whipped cream.
Seriously, you might just want to make a double batch – they disappear quickly!
Delicious Almond Croissant Ingredients
Here’s what you’ll need to gather for our baking adventure. Make sure to prepare all the things you will need.
For the Croissants:
- 1 package (about 2 1/4 teaspoons) active dry yeast
- 1/4 cup warm water (about 105-115°F)
- 1/4 cup granulated sugar
- 1 cup milk, warmed
- 1 teaspoon salt
- 3 1/2 – 4 cups all-purpose flour, plus more for dusting
- 1 cup (2 sticks) unsalted butter, cold and cut into small pieces
For the Almond Filling:
- 1 cup almond flour
- 1/2 cup granulated sugar
- 1/4 cup (1/2 stick) unsalted butter, softened
- 1 large egg
- 1 teaspoon almond extract
- 1/4 teaspoon salt
For the Egg Wash:
- 1 large egg
- 1 tablespoon milk
For Assembly:
- Sliced almonds, for topping
- Powdered sugar, for dusting
Ingredient Notes & Substitutions:
- Yeast: Make sure your yeast is fresh! If it doesn’t foam up in the warm water, it’s probably old and won’t work.
- Butter: Using cold butter is key for creating those flaky layers. Don’t let it get too soft.
- Almond Flour: You can find this in most grocery stores now, usually in the baking aisle or with the gluten-free products. You can also made you own by grinding almonds.
- Almond Extract: This really boosts the almond flavor. If you don’t have it, you can use vanilla extract, but the almond flavor won’t be as strong.
Step-by-Step Instructions: Making Almond Croissants
Let’s get baking! I’ll guide you every step.
1. Activate the Yeast:
In a small bowl, combine the warm water and yeast. Let it sit for about 5-10 minutes until it gets foamy. This shows that the yeast is alive and kicking!
2. Make the Dough:
In a large bowl, whisk together the sugar, warmed milk, and salt. Add the foamy yeast mixture. Gradually add 3 1/2 cups of flour, mixing until a shaggy dough forms.
3. Knead the Dough:
Turn the dough out onto a lightly floured surface. Knead for about 5-7 minutes, adding a little more flour if needed, until the dough is smooth and elastic. It should spring back when you poke it gently.
4. Incorporate the Butter (First Fold):
Roll the dough out into a large rectangle (about 12×18 inches). Place the cold butter pieces evenly over two-thirds of the dough. Fold the unbuttered third over half of the buttered section, then fold the remaining buttered section over that. You should have three layers of dough with two layers of butter.
5. First Chill & Turn:
Wrap the dough tightly in plastic wrap and chill in the refrigerator for at least 30 minutes. This helps the butter stay cold and firm. After chilling, place the dough on a lightly floured surface with a short side facing you. Roll it out into a large rectangle again, then fold it into thirds like a letter. This is your first “turn.”
6. Second Chill & Turn:
Wrap the dough and chill for another 30 minutes. Repeat the rolling and folding process (another “turn”).
7. Third Chill & Turn:
Wrap the dough and chill for another 30 minutes. Repeat the rolling and folding process (another “turn”).
8. Final Chill:
Wrap the dough tightly and chill for at least 2 hours, or preferably overnight. This long chill allows the gluten to relax and the flavors to develop.
9. Make the Almond Filling:
While the dough chills, make the filling. In a medium bowl, combine the almond flour, sugar, softened butter, egg, almond extract, and salt. Beat with an electric mixer until smooth and creamy.
10. Shape the Croissants:
Take the chilled dough out of the refrigerator. On a lightly floured surface, roll it out into a large rectangle (about 1/4 inch thick). Cut the dough into long triangles.
11. Fill & Roll:
Spread a spoonful of almond filling along the base of each triangle. Starting at the base, roll up each triangle towards the point. Place the rolled croissants on a baking sheet lined with parchment paper.
12. Proof the Croissants:
Cover the croissants loosely with plastic wrap and let them rise in a warm place for about 1-2 hours, or until they’re puffy and almost doubled in size.
13. Prepare the Egg Wash:
Whisk together the egg and milk in a small bowl.
14. Bake the Croissants:
Preheat your oven to 375°F (190°C). Brush the risen croissants with the egg wash and sprinkle with sliced almonds. Bake for 18-22 minutes, or until they’re golden brown and cooked through.
15. Cool & Dust:
Let the croissants cool on the baking sheet for a few minutes before transferring them to a wire rack. Dust generously with powdered sugar before serving.
Almond Croissant Variations & Tips
- Chocolate Almond Croissants: Add a few chocolate chips or a drizzle of melted chocolate to the filling before rolling.
- Fruit Filling: Try adding a thin layer of fruit jam (like raspberry or apricot) along with the almond filling.
- Make-Ahead: You can prepare the dough and chill it overnight, then shape and bake the croissants the next day. You can also freeze unbaked, shaped croissants for up to a month. Thaw them overnight in the refrigerator before proofing and baking.
- Storage: Store leftover croissants in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
- Reheating: To reheat, warm them in a 350°F (175°C) oven for about 5-10 minutes, or until heated through.
- Serving Suggestion: Try topping this with fresh berries.
Key Details
- Prep time: 45 minutes (plus chilling and proofing time)
- Cook time: 18-22 minutes
- Total time: About 3 hours (plus chilling and proofing time, which can be overnight)
- Servings: About 12 croissants
- Equipment you’ll need: Large bowls, mixing spoons, rolling pin, baking sheet, parchment paper, electric mixer (optional)
Almond Croissant
Ingredients
- 1 package about 2 1/4 teaspoons active dry yeast
- 1/4 cup warm water about 105-115°F
- 1/4 cup granulated sugar
- 1 cup milk warmed
- 1 teaspoon salt
- 3 1/2 - 4 cups all-purpose flour plus more for dusting
- 1 cup 2 sticks unsalted butter, cold and cut into small pieces
- 1 cup almond flour
- 1/2 cup granulated sugar
- 1/4 cup 1/2 stick unsalted butter, softened
- 1 large egg
- 1 teaspoon almond extract
- 1/4 teaspoon salt
- 1 large egg
- 1 tablespoon milk
- Sliced almonds for topping
- Powdered sugar for dusting
Instructions
- Activate the Yeast: In a small bowl, combine the warm water and yeast. Let it sit for about 5-10 minutes until it gets foamy.
- Make the Dough: In a large bowl, whisk together the sugar, warmed milk, and salt. Add the foamy yeast mixture. Gradually add 3 1/2 cups of flour, mixing until a shaggy dough forms.
- Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for about 5-7 minutes, adding a little more flour if needed, until the dough is smooth and elastic.
- Incorporate the Butter (First Fold): Roll the dough out into a large rectangle (about 12x18 inches). Place the cold butter pieces evenly over two-thirds of the dough. Fold the unbuttered third over half of the buttered section, then fold the remaining buttered section over that.
- First Chill & Turn: Wrap the dough tightly in plastic wrap and chill for at least 30 minutes. After chilling, place the dough on a lightly floured surface with a short side facing you. Roll it out into a large rectangle again, then fold it into thirds like a letter.
- Second Chill & Turn: Wrap the dough and chill for another 30 minutes. Repeat the rolling and folding process (another 'turn').
- Third Chill & Turn: Wrap the dough and chill for another 30 minutes. Repeat the rolling and folding process (another 'turn').
- Final Chill: Wrap the dough tightly and chill for at least 2 hours, or preferably overnight.
- Make the Almond Filling: While the dough chills, make the filling. In a medium bowl, combine the almond flour, sugar, softened butter, egg, almond extract, and salt. Beat with an electric mixer until smooth and creamy.
- Shape the Croissants: Take the chilled dough out of the refrigerator. On a lightly floured surface, roll it out into a large rectangle (about 1/4 inch thick). Cut the dough into long triangles.
- Fill & Roll: Spread a spoonful of almond filling along the base of each triangle. Starting at the base, roll up each triangle towards the point.
- Proof the Croissants: Cover the croissants loosely with plastic wrap and let them rise in a warm place for about 1-2 hours, or until they're puffy and almost doubled in size.
- Prepare the Egg Wash: Whisk together the egg and milk in a small bowl.
- Bake the Croissants: Preheat your oven to 375°F (190°C). Brush the risen croissants with the egg wash and sprinkle with sliced almonds. Bake for 18-22 minutes, or until they're golden brown and cooked through.
- Cool & Dust: Let the croissants cool on the baking sheet for a few minutes before transferring them to a wire rack. Dust generously with powdered sugar before serving.