If you’re craving a pastry that combines buttery croissants with a rich, almond filling, these Almond Croissants are exactly what you need.
Made with a simple syrup soak, a luscious frangipane almond filling, and topped with sliced almonds, these croissants are the perfect indulgence.
Whether for breakfast, brunch, or as a treat, these croissants will surely impress.
Why You’ll Love This Recipe
These Almond Croissants are a delightful combination of flaky, buttery croissants and a creamy, nutty almond filling.
The frangipane is made with almond flour, butter, and powdered sugar, creating a smooth, rich texture that complements the croissant perfectly.
The croissants are dipped in a simple syrup made with dark rum or vanilla, adding a touch of sweetness that ties everything together.
Topped with sliced almonds and baked until golden, they’re the perfect balance of textures and flavors.
Ingredient Highlights
Simple Syrup: A blend of sugar, water, and rum (or vanilla extract) adds sweetness and moisture to the croissants, enhancing their flavor.
Frangipane: Made with almond flour, butter, and powdered sugar, this filling is the perfect creamy, almond-flavored component for your croissants.
Store-bought Croissants: The convenience of using store-bought or day-old croissants saves time while still providing a light, flaky base for the frangipane.
Almond Extract: A small amount of almond extract enhances the almond flavor throughout the croissants, making each bite richer.
Pro Tips Before You Start
Croissant Selection: If using store-bought croissants, day-old croissants work best because they soak up the syrup better and are slightly firmer, making them easier to handle.
Frangipane Texture: The frangipane mixture may look slightly broken when you first add the egg, but don’t worry—it will come together after mixing fully.
Syrup Application: Make sure to brush or dip the croissant halves in the cooled simple syrup to avoid making them soggy. A light soak is perfect for flavor without overwhelming the croissant.
How to Make Almond Croissants
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat for easy cleanup.
Step 2: Make the Simple Syrup
In a small saucepan, combine granulated sugar, water, and dark rum (or vanilla extract) over medium heat.
Stir until the sugar dissolves, about 1–2 minutes.
Set the syrup aside to cool.
Step 3: Make the Frangipane
In a medium bowl, whisk together almond flour, all-purpose flour, and kosher salt.
In a separate large bowl, mix softened butter and powdered sugar until smooth.
Add egg and almond extract to the butter mixture, mixing until fully combined (the mixture may appear broken at first but will smooth out).
Fold in the almond flour mixture until fully incorporated.
Step 4: Prepare the Croissants
Slice each croissant horizontally.
Generously brush or dip the cut sides in the cooled simple syrup, ensuring each croissant is evenly soaked.
Step 5: Assemble the Croissants
Spread about 2 ½ tablespoons of frangipane on the bottom halves of each croissant.
Replace the tops and spread about 1 ½ tablespoons of frangipane on top of each croissant.
Sprinkle sliced almonds over the tops, pressing them lightly to adhere.
Step 6: Bake
Bake the croissants in the preheated oven for about 20 minutes, or until the almonds are golden and the frangipane is lightly browned.
Step 7: Serve
Let the croissants cool slightly, dust them with powdered sugar, and serve warm or at room temperature for the best flavor and texture.
Serving Ideas
These Almond Croissants are perfect as a stand-alone treat or served with a cup of coffee or tea.
For an extra indulgent brunch, pair them with fresh fruit or a light salad.
They also make for a lovely addition to a breakfast spread with other pastries.
Storage
Store any leftover croissants in an airtight container at room temperature for up to 2 days.
To reheat, simply place them in the oven at 350°F (175°C) for about 5-10 minutes to restore their crispiness.
FAQs
Can I use fresh croissants instead of day-old?
Yes, fresh croissants will work, but they may not absorb the syrup as well as day-old croissants. Just be sure to apply the syrup gently to avoid sogginess.
Can I make these croissants in advance?
Absolutely! You can prepare the croissants, frangipane, and syrup ahead of time, then assemble and bake them the next day for a quicker breakfast or brunch.
Can I use a different nut flour for the frangipane?
Yes, you can substitute almond flour with hazelnut flour or cashew flour for a slightly different flavor, but almond flour is the classic choice.
What if I don’t have dark rum?
You can use vanilla extract as a substitute for dark rum in the simple syrup for a more traditional flavor.
Final Thoughts
These Almond Croissants are a decadent treat that combines the flaky, buttery goodness of croissants with a rich, almond filling and a sweet caramelized topping.
Whether for breakfast, brunch, or a special occasion, these croissants will be a hit. They’re easy to prepare yet impressively delicious, offering a perfect balance of flavors and textures.
Almond Croissants
Ingredients
For the Simple Syrup
- ¼ cup 50g granulated sugar
- ¼ cup 60ml water
- 1 tablespoon dark rum or 1 teaspoon vanilla extract
For the Frangipane
- 1 cup 96g almond flour
- 1 tablespoon all-purpose flour
- ¼ teaspoon kosher salt
- ½ cup 113g unsalted butter, softened
- 1 cup 113g powdered sugar
- 1 large egg
- ½ teaspoon almond extract
For Assembly
- 6 store-bought or day-old croissants
- ½ cup 43g sliced almonds
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Make the simple syrup by combining sugar, water, and rum in a saucepan. Stir until the sugar dissolves. Set aside to cool.
- Make the frangipane by whisking almond flour, all-purpose flour, and salt. Mix butter and powdered sugar until smooth. Add egg and almond extract. Fold in the almond flour mixture.
- Slice the croissants horizontally. Brush or dip the cut sides in the cooled simple syrup.
- Spread frangipane on the bottom halves, top with the other halves, and spread more frangipane on top. Sprinkle with sliced almonds.
- Bake for 20 minutes until golden.
- Dust with powdered sugar and serve warm.
Notes
- Croissants: Day-old croissants work best as they hold syrup and filling better.
- Flavor Tip: Dark rum adds depth, but you can easily substitute with vanilla extract.
- Make Ahead: Prepare frangipane and syrup a day in advance and refrigerate separately.
- Freezing: Assemble croissants (unbaked) and freeze. Bake directly from frozen, adding a few extra minutes.
