Go Back Email Link
–+ servings
almond croissant on some brown paper next to a small cup of espresso.
QR Code

Almond Croissants

Flaky croissants filled with homemade almond frangipane, and topped with flaked almonds and powdered sugar - the perfect French bakery style treat.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Servings: 12 croissants

Ingredients

  • 12 Day-old Croissants
  • ⅓ cup Flaked Almonds 25g
  • Powdered Sugar (for dusting)

For the Syrup

  • 6 tablespoon Amaretto (optional*)
  • 6 tablespoon Granulated Sugar
  • 3 tablespoon Water

For the Frangipane Filling

  • 1 ½ sticks Unsalted Butter 169g
  • ¾ cup Granulated Sugar 150g
  • 2 Large Eggs
  • 1 teaspoon Almond Extract
  • ½ teaspoon Vanilla Extract
  • 1 ⅓ cups Almond Flour 160g
  • 1 tablespoon All-purpose Flour
Cups - Grams

Instructions

Make the Frangipane (almond cream)

Make the Syrup

  • 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.

Assemble the Almond Croissants

  • 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.
  • 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.
  • 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.

Notes

*For an alcohol-free version, just substitute the amaretto with water.  You could also add a teaspoon of almond extract to the syrup for extra flavor. 
You can make the frangipane filling ahead of time up to a week in advance. See storage instructions in the blog post above.