Almond Croissant

Almond Croissants are one of my absolute favorite treats. There’s something magical about that flaky, buttery pastry combined with a sweet, nutty filling and a crunchy topping. They’re perfect for a weekend brunch, a special breakfast, or even just a delightful afternoon snack with a cup of coffee or tea.

What truly sets these croissants apart is the amazing combination of textures and flavors. You get the crisp, layered outside, the soft, chewy interior, and that wonderfully fragrant almond cream.

Recipe Overview: Almond Croissant

This recipe guides you through making delicious almond croissants from scratch, or with a little help from store-bought croissants. We’ll be creating a frangipane, which is a fancy word for a sweet almond cream, that will be spread inside and on top of the croissants.

The key here is the balance: a rich, flavorful filling surrounded by light, airy pastry. The toasted sliced almonds on top add an extra layer of crunch and nuttiness.

These are wonderful served warm, fresh out of the oven, but they’re also delicious at room temperature. They pair perfectly with coffee, tea, or even a glass of cold milk.

You can serve these croissants as part of a larger brunch spread, alongside fresh fruit, yogurt, or other pastries. Or, simply enjoy one on its own as a special treat.

Detailed Ingredients for Almond Croissant

Here’s what you’ll need to gather for this recipe:

For the Frangipane (Almond Cream):

• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon almond extract
• 1/4 teaspoon vanilla extract
• 1 cup almond flour
• 2 tablespoons all-purpose flour
• Pinch of salt

For the Croissants:

• 4 large croissants (day-old are perfect!)
• 1/2 cup sliced almonds
• Powdered sugar, for dusting

For the Simple Syrup (optional, but recommended):

• 1/4 cup water
• 1/4 cup granulated sugar

Ingredient Notes & Substitutions:

• Butter: Make sure your butter is softened. This will make it much easier to cream together with the sugar.
• Almond Flour: You can find almond flour in most grocery stores, usually in the baking aisle or the gluten-free section.
• Almond Extract: This really boosts the almond flavor. If you don’t have it, you can increase the vanilla extract slightly, but the almond flavor won’t be as strong.
• Croissants: Using day-old croissants is a great way to give them new life, you could also buy fresh croissants if you preffer.
• All-purpose Flour: You can subsitute it with pastry flour.

Step-by-Step Instructions: Making Almond Croissants

Let’s get baking! Here’s how to make these delicious pastries:

1. Make the Simple Syrup (optional): In a small saucepan, combine the water and sugar. Heat over medium heat, stirring until the sugar is completely dissolved. Remove from heat and let it cool. This adds extra moisture and sweetness.
2. Prepare the Frangipane: In a mixing bowl, cream together the softened butter and sugar until light and fluffy. You can use an electric mixer or do this by hand with a whisk.
3. Add the Egg and Extracts: Beat in the egg until well combined. Then, stir in the almond and vanilla extracts.
4. Combine Dry Ingredients: In a separate bowl, whisk together the almond flour, all-purpose flour, and salt.
5. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix.
6. Prepare the Croissants: Slice each croissant horizontally, almost all the way through, like you’re making a sandwich.
7. Assemble the Croissants: Brush the insides of each croissant with the simple syrup (if using). Then, spread a generous layer of frangipane on the bottom half of each croissant.
8. Add Top Layer: Close the croissants, and spread a thin layer of frangipane on top of each one.
9. Add Almonds and bake: Sprinkle the sliced almonds evenly over the frangipane on top of the croissants.
10. Bake: Place the croissants on a baking sheet lined with parchment paper. Bake in a preheated oven at 350°F (175°C) for 15-20 minutes, or until the frangipane is golden brown and the almonds are toasted. Keep a close eye on them to prevent burning.
11. Cool and Dust: Let the croissants cool slightly on the baking sheet before transferring them to a wire rack. Once cooled a bit, dust generously with powdered sugar.

Variations & Tips for the Best Almond Croissant

• Make-Ahead: You can prepare the frangipane a day or two in advance and store it in the refrigerator. You can also assemble the croissants (without baking) and store them, well-wrapped, in the refrigerator overnight. Add a few minutes to the baking time if baking from cold.
• Storage: Store leftover almond 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 300°F (150°C) oven for 5-10 minutes, or until heated through. You can also microwave them for a few seconds, but they won’t be as crispy.
• Serving Suggestion: Add a scoop of vanilla ice cream or a dollop of whipped cream for an extra decadent treat. Fresh berries also make a lovely accompaniment.
• Add some fillings: You can add chocolate filling, or any fruit jam inside.

Key Details

• Prep time: 20 minutes
• Cook time: 15-20 minutes
• Total time: 35-40 minutes
• Servings: 4
• Equipment you’ll need: Mixing bowls, whisk or electric mixer, baking sheet, parchment paper, small saucepan (for simple syrup), knife.

Almond Croissant

Flaky, buttery pastry combined with a sweet, nutty filling and a crunchy topping. Perfect for a weekend brunch, a special breakfast, or a delightful afternoon snack.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Pastry

Cuisine French

Servings 4 servings

Calories 880 kcal

Ingredients

  

• 1/2 cup 1 stick unsalted butter, softened
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon almond extract
• 1/4 teaspoon vanilla extract
• 1 cup almond flour
• 2 tablespoons all-purpose flour
• Pinch of salt
• 4 large croissants day-old are perfect!
• 1/2 cup sliced almonds
• Powdered sugar for dusting
• 1/4 cup water
• 1/4 cup granulated sugar

Instructions

 

• Make the Simple Syrup (optional): In a small saucepan, combine the water and sugar. Heat over medium heat, stirring until the sugar is completely dissolved. Remove from heat and let it cool.
• Prepare the Frangipane: In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
• Add the Egg and Extracts: Beat in the egg until well combined. Then, stir in the almond and vanilla extracts.
• Combine Dry Ingredients: In a separate bowl, whisk together the almond flour, all-purpose flour, and salt.
• Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don't overmix.
• Prepare the Croissants: Slice each croissant horizontally, almost all the way through, like you're making a sandwich.
• Assemble the Croissants: Brush the insides of each croissant with the simple syrup (if using). Then, spread a generous layer of frangipane on the bottom half of each croissant.
• Add Top Layer: Close the croissants, and spread a thin layer of frangipane on top of each one.
• Add Almonds and bake: Sprinkle the sliced almonds evenly over the frangipane on top of the croissants.
• Bake: Place the croissants on a baking sheet lined with parchment paper. Bake in a preheated oven at 350°F (175°C) for 15-20 minutes, or until the frangipane is golden brown and the almonds are toasted.
• Cool and Dust: Let the croissants cool slightly on the baking sheet before transferring them to a wire rack. Once cooled a bit, dust generously with powdered sugar.