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Almond Croissants
Almond Croissants
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Upgrade store-bought croissants at home with these easy and delicious almond croissants - skip the bakery!
Ingredients:
  • For the simple syrup
  • 1/4 cup (50g) granulated sugar
  • 1/4 cup (60ml) water
  • 1 tablespoon dark rum, or 1 teaspoon vanilla extract
  • For the frangipane
  • 1 cup (96g) almond flour
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon kosher salt
  • 1/2 cup (113g) unsalted butter, at soft room temperature
  • 1 cup (113g) powdered sugar
  • 1 large egg
  • 1/2 teaspoon almond extract
  • For assembly
  • 6 store-bought or leftover croissants
  • 1/2 cup (43g) sliced almonds
  • Powdered sugar, for dusting
Instructions:
  • Preheat the oven to 350°F with a rack positioned in the center. Line a baking sheet with a silicone mat or parchment paper.
  • Prepare the simple syrup by combining granulated sugar, water, and rum in a small saucepan. Heat over medium heat, swirling the pan occasionally, until the sugar dissolves completely (1 to 2 minutes). Let it cool before moving on to the frangipane.
  • Mix together almond flour, all-purpose flour, and salt in a medium bowl, ensuring to break up any large clumps using a whisk to make the frangipane.
  • Cream together softened butter and powdered sugar in a large mixing bowl until smooth using a rubber spatula.
  • Prepare the frangipane: Combine the egg and almond extract with the butter mixture, stirring until fully incorporated. Don't worry if the mixture breaks at first; keep stirring until it becomes a smooth batter. Fold in the almond flour mixture using a rubber spatula until fully combined and smooth.
  • To begin, cut the croissants in half horizontally using a serrated bread knife. Next, generously brush the cut side of each half with the simple syrup or dip them quickly, cut side down, ensuring all the syrup is used.
  • Spread 2 1/2 tablespoons of frangipane on the bottom half of each croissant. Sandwich with the tops. Spread 1 1/2 tablespoons of frangipane over the top of each croissant. Gently press a small handful of sliced almonds on top of each croissant.
  • Bake until the almonds are toasted and the frangipane on top starts to brown at the edges, about 20 minutes in a preheated oven. Serve warm or at room temperature the same day. If you enjoyed the recipe, please leave a review below!

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