Delicate and flaky Almond Croissants – from scratch and made in your own kitchen! This recipe uses day-old croissants that are filled with a rich and creamy almond cream. The result is delicious bakery-style croissants with an abundance of buttery almond flavor.
Homemade Almond Croissants
After I made my Homemade Flaky Croissants, I didn’t think there was a croissant out there that would taste better. I was wrong. This recipe for Almond Croissants is pure decadence. Sure, these croissants are generously sweetened with sugar, almonds, and more sugar, but they are the quintessential shout-out to the classic French bakery.
Just as a reminder – making homemade croissants scared the heck out of me. And they still (kind of) do. To keep it real, it is a process to make homemade croissants because you need to manage the temperature of the butter in the dough. However, these Almond Croissants are using day-old croissants. So hopefully you are over your fear when the time it comes to make these yummies.
How to make Almond Croissants
First things first – this recipe uses day-old croissants. And hopefully, they are homemade because nothing beats homemade!
And rather than go through the step-by-step of how to make the classic Flaky Croissant, I am going to focus on the almond filling for the croissants.
- Split your day-old croissants – lengthwise.
- Cream the butter and sugar – just as you would for cookies.
- Add the dry ingredients – the mixture will come together just like cookie dough.
- Add the egg and almond extract – note here: almond extract is potent, so I recommend sticking to the recipe for how much.
- Slather the croissant bottoms with almond cream – yes, slather. It is a technical baking term. 🙂
- Slather the croissant top with more almond cream – yes, more almond cream.
- Sprinkle the tops with sliced almonds – the almond slice will slightly brown which makes them even more flavorful!
- Bake – this won’t take too long. You are baking long enough to slightly melt the almond cream and brown the croissant tops.
- Cool – trust me, right-out-of-the-oven croissants are not as good as barely warm ones. And you want the almond cream to cool.
- Sprinkle the tops with powdered sugar – because we want more sweetness. 🙂 This part is actually optional, but the lightly dusted croissant tops make for a pretty presentation.
- Eat – and eat quickly before others in the house eat them all.
Do you have to use day-old croissants for Almond Croissants
The answer is no. Your next question is likely going to be, how? It’s very easy and just an additional step when making the classic croissant.
Before shaping your classic croissant, you add a generous ‘line’ of almond cream at the wide end of the croissant triangle, then roll. You could even take it a step further and spread on, even more, almond cream all along the croissant triangle, then roll.
I have made Almond Croissants both ways (day-old and day-of). My preference is to use day-old croissants. The reason is – I found the almond cream filling interfered with the proofing and baking of the croissants. It could be that my butter was not cold enough in the croissant dough itself. But, more importantly, I enjoyed tasting more of the almond cream slathered in between the two croissant halves.
More Bread and Breakfast Recipes
Like there is anything better than a croissant 🙂 … but just in case:
- Homemade Flaky Croissants
- Homemade Bagels
- Puff Pastry Cherry Turnovers
- Apple Brown Sugar Hand Pies
- Quick and Easy Homemade Buttermilk Biscuits
Day Old – Homemade Flaky Croissants
Almond Cream Filling
- 8 tablespoons (1 stick) unsalted butter - room temperature
- 1/2 cup granulated sugar
- 1 cup blanched almond flour
- 1 tablespoon all-purpose flour
- 1/4 teaspoons salt
- 1 large egg - room temperature
- 1/4 teaspoon almond extract
- Sliced Almonds
- Powdered Sugar, for dusting - optional
- Preheat the oven to 375o degrees and adjust the oven rack to the middle position. Line 2 baking sheets with parchment paper.
- Split your day-old croissants in half. Set aside on the prepared baking sheets.
Almond Cream Filling
- In the working bowl of a stand mixer fitted with the paddle attachment, add the butter and sugar. Beat on medium-high speed until smooth and creamy. Add the almond flour, ap flour, and salt and mix until combined. Add the egg and almond extract and beat until smooth and creamy.
- Spread 2 tablespoons of the almond cream filling on the bottom half of each croissant. Put the tops on and spread about another tablespoon of almond cream on top. Sprinkle the tops of each croissant with the sliced almonds.
- Bake for 12-15 minutes until the tops and almonds are golden brown. Cool slightly on a wire rack before serving.