Go Back

Almond Croissants

Homemade almond croissants filled with rich almond cream and topped with slivered almonds, offering a delightful combination of flaky pastry and sweet filling.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 2 hours 30 minutes
Servings: 8 croissants
Course: Breakfast, Brunch, Dessert
Cuisine: French
Calories: 300
Ingredients Method Notes

Ingredients
  

Almond Syrup
  • 1 cup sugar Use granulated sugar; it helps in creating that luscious syrup.
  • 1/3 cup water Always use filtered water for the best taste.
  • 3 tablespoons almond flour Opt for a finely ground variety for a smoother texture.
  • 1/2 teaspoon almond essence Real almond extract will take these croissants to the next level!
Almond Cream
  • 1 1/4 cups almond flour Make sure it's fresh, as stale flour can affect the flavor!
  • 1 tablespoon all-purpose flour Aiding in structure, this helps balance the almond flour.
  • 3/4 cup butter, room temperature Using unsalted butter for better control over flavors.
  • 1 cup powdered sugar, sifted Sifting ensures a smoother filling.
  • 1/4 cup eggs About 1 large egg, beaten.
  • 1/2 teaspoon vanilla extract Pure vanilla adds warmth to the flavor.
Croissants
  • 4 pieces stale croissants Let fresh ones dry out for a few hours if you can't find stale ones.
Toppings
  • 2 1/4 cups almonds, sliced or slivered Choose quality nuts for the best toasted flavor!
  • 1/2 cup powdered sugar for dusting For that final touch of sweetness!

Method
 

Preparation
  1. Combine sugar, water, and 3 tablespoons of almond flour in a pot. Simmer over medium heat until the sugar completely dissolves, stirring occasionally. Once dissolved, cool and strain the mixture. Stir in almond essence for that aromatic touch.
  2. In a mixing bowl, combine 1 1/4 cups almond flour and 1 tablespoon of all-purpose flour. In another bowl, beat the room temperature butter until creamy. Gradually add the sifted powdered sugar, continuing to beat until fluffy, about 3-4 minutes. Add your eggs and vanilla extract, mixing for 30 seconds until fully combined. Fold in the flour mixture gently. Refrigerate for at least 2 hours or freeze for 30 minutes for easier handling.
Baking
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Carefully slice the stale croissants in half lengthwise. Brush the cut surfaces with the almond syrup. Spread 2-3 tablespoons of chilled almond cream on the bottom half of each croissant. Close the croissant and spread an additional 2 tablespoons of almond cream on top. Press into the sliced almonds.
  3. Place your assembled almond croissants on the prepared baking sheet. Bake them for 15-20 minutes, or until the almonds are golden and the filling is set. Allow to cool for 5 minutes on the baking sheet before transferring to a wire rack. Dust with powdered sugar before serving.

Notes

Store leftover croissants at room temperature for up to 2 days, in the fridge for 5 days, or frozen for up to 3 months. You can prepare the almond cream a day before and store it in the fridge.