Almond Croissants
These bakery-style Almond Croissants are made with flaky store-bought or day-old croissants, filled and topped with rich almond frangipane, brushed with rum-infused syrup, and finished with golden toasted almonds and a dusting of powdered sugar. Perfect for a luxurious breakfast or elegant brunch!
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.