Delicate and flaky almond croissants made from scratch in your own kitchen! This recipe uses day-old homemade flaky croissants that are filled with a rich and creamy almond cream filling. The result is delicious bakery-style croissants with an abundance of buttery almond flavor.
Preheat the oven to 375F 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 work 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.
8 tablespoons (1 stick) unsalted butter, 1/2 cup granulated sugar, 1 cup blanched almond flour, 1 tablespoon all-purpose flour, 1/4 teaspoons salt, 1 large egg, 1/4 teaspoon almond extract
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 of the croissants. Sprinkle the tops of each croissant with the sliced almonds.
sliced almonds, to garnish
Bake for 12 to 15 minutes until the tops and almonds are golden brown. Cool slightly on a wire rack before serving and sprinkle with a light dusting of powdered sugar.
powdered sugar, to garnish
Notes
Day Old Croissants - You can make homemade croissants or use store-bought croissants. If you choose to make your own croissants, the total time is indicated on the recipe card.
Almond Flour - I prefer almond flour because it is ground finer and without the skins. You can use almond meal instead.
Nut Flours - Other nut flours - like hazelnut or chestnut - would also work! Use different flavor extracts to enhance the selected nut flour.
Using On Day Of Croissants - You can add the almond cream filling the day you make the original croissants. See blog post for recommendation/how to.
Storing and Freezing - Croissants are best the day they are baked! However, they will last for up to 2 days at room temperature. Beyond that, cover tightly and refrigerate for up to a week. You can also freeze tightly wrapped croissants for up to 3 months, and thaw at room temperature. I recommend reheating leftover croissants in the oven at 325F degrees for 5 minutes.