Almond Croissants

Don't throw away your day-old croissants! Let me show you how to turn them into French bakery almond croissants - the ultimate baking glow-up.

My sister lived in Paris for years, and every time I visited, almond croissants were our weekend ritual. The shop-bought ones at home never quite measured up, so I decided to do what French bakeries do - and recreate them properly.

This almond croissant recipe is, without a doubt, the best way to use up day-old croissants. We revive them with a light syrup soak, stuff them generously with rich almond frangipane, and bake them until crisp at the edges and golden on top. What might have been destined for the bin becomes a fancy weekend breakfast.

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. 
• White Sugar - Granulated sugar (caster 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 (plain 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 - (icing sugar) for sprinkling on top once they are baked. 

See the recipe card for measurements in both grams and cups.

What You'll Need

• Baking sheet
• Stand mixer - you can also do this with a hand mixer or just with a wooden spoon
• Saucepan
• Serrated Knife
• Pastry Brush

How To Make Almond Croissants

You won't believe how easy it is to make this homemade almond croissant recipe. I like to prepare the almond cream ahead of time so I can wake up on the weekend and enjoy an easy Sunday breakfast.

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!

1. Cream the butter and sugar together until smooth, then beat in the eggs, one at a time.

2. Add the vanilla extract and almond extract and mix until combined.

3. Add in the flour and almond flour and mix until combined.

4. Set aside until you are ready to fill the croissants.

Assembling the Almond Croissants

If you make your almond cream ahead of time, let it come to room temperature first to make it easier to spread.

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. 

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!

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 a regular simple syrup. You could also add a teaspoon of almond extract to the syrup if you like for extra flavor. 

FAQ

More French Desserts

Want to keep imagining you're in a Parisian patisserie? Try some of these other French Dessert Recipes: