Almond Croissants - bite into a flaky croissant with creamy almond filling, topped with crunchy almonds and powdered sugar. The perfect French bakery-style almond croissants!
This easy almond croissant recipe is, without a doubt, the best way to enjoy leftover croissants! They are the ultimate glow-up for your day-old croissants. To take slightly stale croissants that would ordinarily be thrown away and transform them into something you would see in a fancy French bakery with minimal effort is an absolute win!
Making these is one of my favorite ways to enjoy a slow weekend breakfast. The easy recipe uses my frangipane filling (almond cream) to create the best almond croissants right in your own kitchen.
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Why You'll Love This Almond Croissant Recipe
- Incredibly delicious French bakery-style pastries
- The best way to breathe new life into leftover croissants
- Insanely quick and easy to make, but the end result is amazing.
What Are Almond Croissants?
The classic French almond croissant is a popular way to use up and enjoy day-old pastries in France. They take yesterday's croissants and fill them with an irresistible almond cream filling (frangipane), soak the croissants in almond syrup and bake them to bring back the beautiful flaky texture. They are also often topped with flaked almonds and powdered sugar. This is not only a luxurious weekend breakfast idea, but it's a great way to use up those leftover croissants!
Almond Croissant Ingredients
This easy almond croissant recipe uses simple ingredients.
- Store-bought Croissants - Regular croissants that are a day or two old and have started to go a little stale.
- Almond Flour - Also known as almond meal or ground almonds. You should be able to find this in the grocery store, but if not you can just finely grind up almonds in a food processor.
- Butter - Salted or unsalted butter, according to preference. Make sure it is room temperature.
- Sugar - White sugar will be used in both the frangipane and to make the sugar syrup for soaking the croissants.
- Vanilla - Vanilla extract or vanilla bean paste.
- Almond Extract - This will enhance the almond flavor.
- Flour - All-purpose flour will help to thicken the almond cream filling.
- Amaretto - For the syrup - this is totally optional, but I love the flavor it adds. You could also make a rum syrup, or just leave out the alcohol entirely and replace it with almond extract for an almond syrup instead.
- Flaked Almonds - To be sprinkled on top of the croissants.
- Powdered Sugar - For sprinkling on top once they are baked.
See the recipe card for quantities and the full recipe.
Equipment
- Baking sheet
- Stand mixer - you can also do this with a hand mixer or just with a wooden spoon
- Saucepan
- Serrated Knife
- Pastry Brush
Almond Croissant Filling
The almond croissant filling recipe is a classic French frangipane (also known as almond cream). It's very easy to make, and you can make it ahead of time and store it in the fridge until you are ready to make your croissants!
- Cream the butter and sugar together until smooth, then beat in the eggs, one at a time.
- Add the vanilla extract and almond extract and mix until combined.
- Add in the flour and almond flour and mix until combined.
- Set aside until you are ready to fill the croissants.
How To Make Almond Croissants
You won't believe how easy it is to make this homemade almond croissant recipe!
Prep the Frangipane
Make your almond croissant filling according to the instructions above.
If you made it in advance, remove it from the fridge.
Make the Syrup
Add the water, sugar, and amaretto (optional) to a small saucepan over medium heat and bring to a boil until all the sugar has melted and the liquid goes clear.
Cut Croissants
Slice each croissant in half, as evenly as possible. This is easiest with a large serrated knife.
Soak in Syrup
Use a pastry brush to generously soak the inside of each croissant in syrup on both sides.
Pay extra attention to the very corners of the croissant, as this part can get a little bit dry.
Fill Croissants
Spread an even layer of frangipane filling onto the bottom half of each croissant.
Then put the top halves back on and place the croissants onto the prepared baking sheet.
Close
Put the top halves back on and place the croissants onto the prepared baking sheet.
Glaze Croissants
Brush more of the syrup on top of each croissant. Cover the whole top for a lovely shiny finish.
Decorate
Sprinkle with flaked almonds before the syrup dries so they stick to the croissants.
Bake
Bake for 10-12 minutes or until the edges are golden brown. Transfer to a wire rack to cool slightly.
Dust
Dust with powdered sugar before serving. You can dust lightly or heavily - whatever your powdered sugar heart desires!
Serving Suggestion
My favorite way to enjoy these delicious almond croissants is while they are still warm.
The first bite of perfectly flaky pastry and slightly warm almond cream is an absolute treat for the taste buds! Enjoy as a lazy weekend breakfast with a cup of coffee.
Almond Croissant Variations
Frangipane on top - Some versions of almond croissants will spread a small amount of the almond cream on top of the croissant before topping with flaked almonds and baking.
This is purely down to personal preference. I like the cleaner look and to be able to see how the syrup makes the croissant top nice and shiny, but you can absolutely use either method.
Chocolate Croissant - After spreading the frangiapne inside of the croissant, try adding a few pieces of chocolate in the middle to make chocolate almond croissants.
Alcohol Free - If you want to leave out the alcohol that is no problem at all. Just omit the amaretto and replace with an equal amount of water instead to make the sugar syrup.
You could also add a teaspoon of almond extract to the syrup if you like for extra flavor.
Storage
You can prepare the almond frangipane ahead of time. Store in an airtight container in the refrigerator for up to a week, or in the freezer for up to 2 months.
Once the almond croissants are made, they are best enjoyed on the same day. By the next day, they will still be safe to eat but they may start to get a little hard again.
Almond Croissant Recipe FAQs
No, you can use any kind of alcohol you like, many people use rum as an alternative. Or just leave out the alcohol entirely and replace with water to make a simple syrup.
You could also use a teaspoon of almond extract as well for extra flavor.
I just like the flavor profile that Amaretto has and I think it really compliments the almonds.
You could use your own homemade croissants, but the beauty of this recipe is that it is easy and uses pre-made croissants
Yes they do! This great recipe is the same as what you will find in any French Boulangerie (bakery section).
Almond croissants are a way for bakeries to use up the croissants that didn't sell yesterday, without them going to waste. S
oaking the croissants in the simple syrup helps to get rid of any dryness, and when you bake them the second time it renews the texture to make beautifully flaky almond croissants.
The best answer is the croissants that you have! This recipe will work for any kind of plain croissant.
The frangipane recipe should make enough to spread inside of most large croissants.
If you have smaller croissants you may have a little frangipane leftover - you could spread this on top (see variations section) or just cover in plastic wrap in the fridge and save to put inside another dessert recipe.
More Desserts You Might Like
If you love this almond croissant recipe, you may also enjoy these desserts:
Recipe
Almond Croissant Recipe
Ingredients
- 12 Day-old Croissants
- 25 g (⅓ cup) Flaked Almonds 25g
- Powdered Sugar (for dusting)
- 6 tablespoon Amaretto (optional*)
- 6 tablespoon Granulated Sugar
- 3 tablespoon Water
- 169 g (1 ½ sticks) Unsalted Butter 169g
- 150 g (¾ cup) Granulated Sugar 150g
- 2 (2 Large) Eggs
- 1 teaspoon Almond Extract
- ½ teaspoon Vanilla Extract
- 160 g (1 ⅓ cups) Almond Flour 160g
- 1 tablespoon All-purpose Flour
Equipment
- Serrated Knife
Instructions
- Make 1 batch of my easy frangipane filling. Check my frangipane filling recipe for more info.
- Cream the butter and sugar together until smooth.169 g (1 ½ sticks) Unsalted Butter, 150 g (¾ cup) Granulated Sugar
- Beat in the eggs, one at a time.2 (2 Large) Eggs
- Add the vanilla and almond extract and mix in.1 teaspoon Almond Extract, ½ teaspoon Vanilla Extract
- Mix in the flour and almond flour until smooth.160 g (1 ⅓ cups) Almond Flour, 1 tablespoon All-purpose Flour
- Refrigerate until ready to use.
- Combine the Amaretto, sugar, and water in a saucepan over medium heat until the sugar has dissolved - this should only take a couple of minutes.6 tablespoon Amaretto, 3 tablespoon Water, 6 tablespoon Granulated Sugar
- Preheat oven to 350°F / 180°C and line a baking sheet with parchment paper.
- Cut the croissants in half and lay them out on the worktop.12 Day-old Croissants
- Generously brush the syrup all over both sides of the inside of the croissants. Pay extra attention to the ends of the croissants, as this is where they tend to get dry first.
- Lather a generous dollop of frangipane filling onto the bottom half of each croissant and spread it into an even layer.
- Close the croissants and press down gently to seal. Transfer them to the baking sheet.
- Brush the top of each croissant with more syrup and then sprinkle with flaked almonds.25 g (⅓ cup) Flaked Almonds
- Bake for 12 minutes. Remove from the oven and transfer to a wire rack to cool. I think they are best enjoyed when they are still a little warm. Dust with powdered sugar before serving.Powdered Sugar
Chris Radwanski
I woke up to these one morning and lemme tell you, it made my whole day better. THAT FILLING!! my goodness it was delicious. I was craving another one by lunchtime, and I was so happy to come home and have another. More please!
Lewis
What amazing photos and a clear recipie! <3
Lola Baranelle
What a great idea for leftover croissants! These look amazing!