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almond croissant recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: General
Description
This almond croissant recipe creates bakery-level treats at home with a sweet, nutty crunch. It’s streamlined for busy families and home bakers to achieve golden, flaky perfection easily.
Ingredients
- 6 plain butter croissants, day-old preferred
- 1 cup granulated sugar (divided)
- 0.5 cup water
- 0.5 cup unsalted butter, softened
- 0.66 cup almond paste, or (if almond paste is hard to find) 100 g almond flour + 20 g sugar + 0.25 teaspoon almond extract
- 1 large egg, room temperature
- 1 teaspoon alcohol-free vanilla extract
- 0.75 cup + 2 tablespoons powdered sugar
- 0.25 cup sliced almonds
Instructions
- Prepare Simple Syrup: Combine 0.5 cup granulated sugar and 0.5 cup water in a small saucepan. Heat over medium until the sugar completely dissolves and the liquid is clear. Remove from heat and let it cool completely to room temperature.
- Prepare Almond Frangipane: In a medium bowl, cream 0.5 cup softened unsalted butter and 0.5 cup granulated sugar together until the mixture is light and fluffy, about 2-3 minutes. Beat in 1 large egg and 1 teaspoon alcohol-free vanilla extract until well combined and smooth. Fold in 0.66 cup almond paste until just incorporated and smooth. (If frangipane feels too stiff, warm it gently for a few seconds in the microwave to make it more spreadable.)
- Prepare Croissants: Preheat your oven to 350(F) (175(C)). Line a large baking sheet with parchment paper. Using a serrated knife, carefully slice each croissant horizontally almost all the way through, leaving one long edge attached to create a hinge, opening like a book.
- Assemble Croissants: Generously brush the cut interior surfaces of each croissant with the cooled simple syrup, ensuring they are well moistened. Open each croissant gently and spread a generous amount of the prepared almond frangipane inside. Close the croissant, then spread another layer of frangipane evenly over the top surface, ensuring it covers most of the pastry.
- Top with Almonds & Bake: Generously sprinkle the tops of the frangipane-covered croissants with 0.25 cup sliced almonds. Place the filled croissants on the prepared baking sheet. Bake for 18-22 minutes, or until the frangipane is golden brown and slightly puffed, and the croissants are crisp and deeply golden.
- Cool, Dust, and Serve: Carefully transfer the baked croissants to a wire rack and let them cool for at least 15 minutes. Once slightly cooled, use a small sieve to generously dust them with 0.75 cup + 2 tablespoons powdered sugar. Serve warm for the best experience.
Notes
For best results, use day-old croissants for better absorption and good quality almond paste for richer flavor. Avoid overfilling to prevent frangipane spills, and watch almonds closely during baking, tenting with foil if they brown too quickly.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 croissant (120 g)
- Calories: 706 calories
- Sugar: 55 g
- Sodium: 310 mg
- Fat: 39 g
- Saturated Fat: 21 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 88 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 60 mg
Keywords: almond croissant, easy pastry, home baked, breakfast, dessert, flaky, nutty, sweet treat, quick recipe, frangipane
