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Almond Croissants

Homemade Almond Croissants filled with sweet almond cream and topped with crunchy almonds, offering an indulgent treat perfect for any occasion.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings: 4 servings
Course: Breakfast, Dessert
Cuisine: French
Calories: 375
Ingredients Method Notes

Ingredients
  

Almond Syrup
  • 1 cup sugar Use granulated sugar; can substitute with coconut sugar.
  • 1/3 cup water Simple tap water works well.
  • 3 tbsp almond flour For the almond syrup.
  • 1/2 tsp almond essence Pure almond extract recommended.
Almond Cream Filling
  • 1 1/4 cup almond flour Look for blanched almond flour.
  • 1 tbsp flour All-purpose flour for binding.
  • 3/4 cup butter Must be at room temperature.
  • 1 cup powdered sugar, sifted Sifts easily into your filling.
  • 1/4 cup eggs About 1 large egg, room temperature.
  • 1/2 tsp vanilla extract Adds depth of flavor.
Croissants & Toppings
  • 4 pieces croissants Day-old or stale croissants work best.
  • 2 1/4 cups almonds, sliced or slivered Toast lightly for enhanced flavor.
  • 1/2 cup powdered sugar For dusting before serving.

Method
 

Make the Almond Syrup
  1. In a small pot, combine 1 cup sugar, 1/3 cup water, and 3 tbsp almond flour. Bring to a simmer and stir until the sugar dissolves, about 3-5 minutes. Let cool and strain into a bowl, then stir in 1/2 tsp almond essence.
Prepare the Almond Cream
  1. In one bowl, mix together 1 1/4 cup almond flour and 1 tbsp flour. In another bowl, beat 3/4 cup butter until creamy, then add 1 cup sifted powdered sugar and beat until light and fluffy, about 4-5 minutes. Mix in 1/4 cup eggs and 1/2 tsp vanilla extract, then fold in the flour mixture gently. Refrigerate or freeze for at least 30 minutes.
Assemble the Croissants
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Slice each croissant in half lengthwise. Brush the cut surfaces with the almond syrup, then spread a generous layer of almond cream between the halves. Press the tops into the sliced almonds to coat.
Bake
  1. Place the assembled croissants on the prepared baking sheet and bake for 15-20 minutes until golden and the filling is set. Let cool slightly before dusting with the remaining powdered sugar.

Notes

Quality ingredients elevate the Almond Croissants. Best consumed fresh but can be stored in an airtight container for 2 days at room temperature or 4-5 days in the fridge. Can also be frozen for a month.