Try this Easy Almond Croissant Recipe with crispy, buttery layers that bring the charm of Parisian cafes into your kitchen. Once you make these, you will never want to return to store-bought!
I discovered Almond Croissants a few years ago while visiting my son in New York City. Before embarking on a shopping spree at Trader Joe's, he introduced me to a charming bakery where I tasted the most delightful Almond Croissant. Since then, I've been determined to recreate that perfect pastry at home.
Believe it or not, making these delectable Almond Croissants is incredibly easy, especially when you use store-bought croissants. I prefer the large, flakey ones you can find in the bakery section at Costco, but any croissant will do.
Here's how you do it: Prepare a rich almond filling and a simple syrup. Slice the croissants and brush the insides with syrup. Spread the almond filling generously inside and on top, then sprinkle with sliced almonds.
Bake the croissants until they're golden and fragrant. Once out of the oven, dust them with powdered sugar for a classic finish. Pair this delicious pastry with a cup of coffee or your favorite beverage, play some Parisian-inspired music, close your eyes, and transport yourself to a quaint bakery in Paris.
Enjoy this exquisite treat and savor every bite!
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📋Ingredients
For specific quantities, refer to the recipe card below.
- Large croissants- I prefer using the large 3-ounce croissants from Costco, but any size or brand will work for this recipe. I like the buttery and flaky texture of the Costco croissants. For best results, use day-old croissants.
- Almond flour - Any brand of almond flour will work for this recipe. You can also use almond meal, but make sure it is finely ground.
- Egg- use a whole large egg.
- Sugar- granulated white sugar.
- Butter—I prefer unsalted butter, but salted butter would also work. However, I do not recommend margarine because its flavor differs from butter's.
- Sliced Almonds are used for the topping.
- Almond Extract-Pure almond extract is best. I would not recommend imitation almond extract.
- Powdered sugar is used to dust the baked croissant. You can omit it if you wish, but I think it makes the almond croissant look like one you purchase from a bakery.
🔪Instructions
- Make the filling. Cream butter and sugar in a stand-up mixing bowl. Alternatively, you can use a hand mixer.
- Add the eggs and almond extract to the butter and sugar mixture. The mixture will look lumpy, but that is okay.
- Add the almond flour and mix on medium speed for 1 minute. Scrape the sides of the bowl and mix again for 30 seconds until well combined. Set aside.
- Make syrup by combining sugar and water in a microwave-safe bowl. Heat until sugar dissolves. Add almond extract.
- Slice croissants in half horizontally with a bread or serrated knife. This is a good bread knife.
- Apply syrup with a pastry brush. I like to use this type of brush.
7. Spread 2-3 tablespoons of filling on the bottom half of the croissant.
8. Place the top half of the croissant on the filling. Spread a thin layer of filling on the tops of the croissants. Sprinkle with sliced almonds. Bake for 8-10 minutes until lightly brown.
9. Dust the tops of the baked croissants with powdered sugar and enjoy the flakey, buttery goodness of this croissant.
Even if your croissants are not bakery-perfect, they will still taste amazing!
Make Ahead Tips
The filling and syrup can be prepared and stored in an airtight container in the refrigerator for up to three days. days.
Another option is to prepare the almond croissants the day before and store them covered in the refrigerator. The following day, heat them according to the instructions. Since the croissants are cold, the baking time will take 2-3 minutes longer.
🍽Equipment
- Standup mixer
- Serrated bread knife
- Sheet pan
- Parchment paper
- Offset spatula
- Measuring spoons
- Measuring cups
Storage and Leftovers
Cool croissants completely. Store in an airtight container at room temperature for up to 2 days. Leftover croissants are best reheated for 5 minutes in a 350°F oven.
💭Top tips
- For best results, use croissants that are at least one day old. Fresh croissants are difficult to slice in half.
- Break an egg into a small dish and add it to the filling mixture. This simple step is a great way to prevent unwanted eggshells from getting into the filling, ensuring a smooth filling.
FAQ
Almond flour is made from blanched, peeled raw almonds, resulting in a finer texture. In contrast, almond meal is made from ground unpeeled almonds, giving it a coarser texture.
Absolutely. Remember that you may have extra filling depending on how many croissants you use.
It should be similar to soft frosting, but you don't want it to ooze out of the croissant. If the filling is too thin, add extra almond flour; if it is too stiff, add milk or cream.
🥗Pairing/side dishes
These are my favorite dishes to serve with Almond Croissants:
⭐Review
I got so many compliments from these croissants!! They rival any bakery croissant and are less expensive, too!
I hope you try this recipe! Please rate it and comment below. I love hearing from you! ❤️
Print📋 Recipe
Easy Almond Croissant Recipe
- Prep Time: 15
- Cook Time: 5
- Total Time: 20 minutes
- Yield: 4
- Category: Breakfast
Description
Try this Easy Almond Croissant Recipe with crispy, buttery layers that bring the charm of Parisian cafes into your kitchen. Once you make these, you will never want to go back to store-bought!
Ingredients
- 4 large (8 inches x 3 inches) (64 g) croissants, preferably at least 1 day old
Filling
- 4 Tablespoons (56g) unsalted butter
- ¼ cup (50g) granulated sugar
- 1 large egg at room temperature
- 1 teaspoon almond extract
- ¾ cup (85g) almond flour
Syrup
- 1 Tablespoon granulated sugar
- 1 ½ Tablespoons water
- ½ teaspoon almond extract
Topping
- 2 Tablespoons sliced almonds
- 1-2 Tablespoons confectioner's sugar
Instructions
Filling
- Using a stand mixer fitted with a flat or whisk attachment, cream the butter and sugar in a mixing bowl at high speed for 1 minute or until well combined. Alternatively, you can use a hand mixer.
- Add the egg and almond extract to the butter-sugar mixture. Beat on medium until well combined. Scrape down the sides of the bowl halfway through mixing.
- On low speed, add the almond flour until well combined. Scrape down the sides of the bowl and mix for 30 seconds. You may see pieces of butter in the filling, that's okay.
Syrup
- In a small microwave-safe bowl, combine 1 tablespoon of sugar with the water. Heat in microwave on high for 15-20 seconds until the water is hot and the sugar has dissolved. Add the almond extract.
Assembly
- Preheat oven to 350°F.
- Line a half-size sheet pan (13 inches by 18 inches) with parchment paper.
- Slice the croissants in half lengthwise with a serrated bread knife.
- With a pastry brush, lightly brush the cut sides with the croissants with the syrup mixture.
- Spread 2-3 tablespoons of the filling on the bottom half of the croissant.
- Place the top half on the filling.
- Spread a thin layer of the filling on the top of the croissant.
- Sprinkle the tops with 1 ½ teaspoons of sliced almonds.
- Bake 8-10 minutes until they are lightly brown. Times may vary depending on the accuracy of the oven temperature.
- Remove from the oven. Dust the croissants with powdered sugar. Allow the croissants to cool slightly before serving.
Notes
- Almond Croissants are best eaten the day they are made. However, if you have leftovers, cool croissants completely. Store in an airtight container at room temperature for up to 2 days. Leftover croissants are best reheated for 5 minutes in a 350°F oven.
- For best results, use croissants that are at least one day old. Fresh croissants are difficult to slice in half.
Nutrition
- Serving Size: 1 Croissant
- Calories: 641
- Sugar: 26.3 g
- Sodium: 379.6 mg
- Fat: 35.7 g
- Carbohydrates: 61.2 g
- Protein: 11.6 g
- Cholesterol: 127 mg
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Joanne
These almond croissants are better than the ones I purchased at my local bakery! They are so easy to prepare, too!