Flaky Almond croissants filled and topped with a creamy frangipane, almond slices and a generous dusting of icing sugar. OH. MY. GOD! These smell so good, fresh out of the oven.
Ever since I learned to make these Almond croissants, I have literally been craving it every other day. They are so easy to prepare, so tempting and I am sure you too, will be falling in love with it.
Earlier this year, I was on a croissant eating spree aiming to find the best croissants in Dubai. Incase you are new here, that’s the city I was born, raised and currently reside in. I love french pastries and we have some really amazing bakeries here so trying them all was so fun.
It really inspired me to replicate some of these pastries at home and who knew, Almond croissants were so easy to make. I also went on the bandwagon and tried the viral Cookie Croissant, you can find that recipe on my Instagram if you’re interested.
How to turn regular Croissants into Almond Croissants?
My favourite part of this recipe is that you can use stale, leftover croissants for making these. Most Almond croissant recipes specifically call for a day-old croissant. Even if it’s been a few days old, it will be perfectly fine and even preferable for this pastry.
Whenever I plan on making this, I buy regular plain croissants from my local supermarket or bakery. I often get them a day or two in advance and leave it covered at room temperature and turn them into Almond croissants in the morning I plan to serve/consume.
The process of turning regular croissants into almond croissants is very simple. Slice them in half and then fill it up with the Almond cream or Frangipane. Then, add a little more almond cream on top along with some sliced almonds. Bake, dust it off with icing sugar and it’s ready to eat!
Ingredients needed for Almond Croissant Recipe
- Pre-baked croissants, preferably 1-5 days old.
- Sliced Almonds, to add on top
- Powdered Icing Sugar for dusting, before you serve
For the syrup
A simple syrup will help revive stale croissants and also give an added moistness and crispiness to it.
- White granulated sugar
- Water
- Almond extract
Ingredients for making Almond cream/Frangipane
- White granulated sugar or caster sugar
- Almond meal/almond flour, you can use a store-bought version or make it yourself at home by blanching and processing 2/3cup of whole almonds, using a high quality food processor.
- Salt
- Butter, unsalted and at room temperature
- Vanilla extract
- Almond extract
- Whole eggs, at room temperature
Scroll down to the recipe card below for the ingredient quantities and full instructions.
Watch my recipe reel on how to make Almond Croissants at home.
Can I make Almond croissants ahead of time?
My favourite part of this Almond croissant recipe is that these make for a perfect make-ahead breakfast, dessert or a snack.
These Almond croissants can be completely prepped ahead of time, frozen for upto 2 months in an airtight container. You can bake it right out of the freezer and they will still taste so fresh.
Alternatively, you can also just make the frangipane or Almond cream filling. Store it in an airtight container in the fridge for upto a month. Then, whenever you feel like indulging, you can make these in smaller batches and enjoy.
If you like this recipe, you may also like:
Date and Walnut Cake with Walnut cream cheese frosting
Rafaello Rolls- Coconut stuffed Samosa cigars
Cream filled Doughnuts
Classic baked mini cheesecake
I don’t think there is anything not to love about these Almond croissants, it’s quick and easy to prepare, it’s heavenly delicious and I will always search for an excuse to make them. And now, I really want you to try it too and let me know what you think!
RECIPE for Almond Croissants:
The Easiest Almond Croissants
Course: Breakfast, Desserts6-8
servings15
minutes15
minutes30
minutesIngredients
6-8 medium/large croissants, preferably stale, a day-old
1 cup sliced almonds
Powdered Icing sugar, for dusting
- For the syrup
2 Tbsp granulated sugar
1 cup water
1 Tsp almond extract
- For the Almond Cream
1/2 cup granulated sugar or caster sugar
1 cup almond meal/almond flour
1/4 Tsp salt
1/2 cup (100gm) unsalted butter, room temperature
2 large eggs, room temperature
1 Tsp vanilla extract
1/4 Tsp almond extract
Directions
- To prepare the simple syrup, add 2 Tbsp sugar and water into a saucepan. Stir and heat it up to a boil and remove from heat. Mix in almond extract and let it cool.
- Now, prepare the almond cream using a hand mixer or a stand mixer with a paddle attachment. In the bowl, mix in the sugar, almond flour and salt. Then add in butter and beat it until well blended and creamy. Add eggs one at a time and blend it in. Finally, mix in vanilla extract and almond extract.
- Slice croissants into half horizontally, without cutting through. Then using a pastry brush, brush the cut sides of the croissant with sugar syrup, just a little so it doesn’t get too soggy. After this, add around 2 Tbsp of almond cream on the bottom side of the croissant ensuring it is evenly spread across. Place the top halves back on and spread another 1 Tbsp of almond cream on top. Generously, add sliced almonds on it making sure it sticks well to the frangipane cream.
- Place croissants on a lined baking tray and put it in a preheated oven at 180°C or 350°F. Bake for around 15minutes until the cream becomes golden brown. Let them cool for 5-10minutes, then dust with icing sugar and enjoy!
