Go Back
–+ servings
Close up shot of almond croissants with powdered sugar.

Easy Almond Croissants

These almond croissants are incredibly easy to make and are made with day-old croissants filled with almond pastry cream (frangipane) and sliced almonds.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast, Dessert
Cuisine French
Servings 5 croissants
Calories 827 kcal

Ingredients
 
 

  • 5 Butter croissants

For the almond cream

  • ½ cup Butter unsalted, room temp
  • ½ cup Granulated sugar
  • ½ teaspoon Salt
  • 2 Eggs
  • 1 cup Almond flour
  • 2 tablespoon Flour AP, plain

For the simple syrup

  • 1 cup Water
  • ½ cup Granulated sugar

For the assembly

  • 10 tablespoon Sliced almonds
  • 3 tablespoon Powdered sugar

Instructions
 

  • Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
  • Make the simple syrup: In a small saucepan, combine the water and sugar. Heat until the sugar dissolves, then let it cool.
  • Make the almond filling (frangipane): into a large mixing bowl, add the room temperature butter, salt, and sugar, and mix with an electric hand mixer until creamy and smooth.
  • Add the eggs and mix until well combined.
  • Add the almond flour and flour and mix until the mixture is smooth and homogeneous. Transfer the almond cream to a piping bag and cut a small but not too small slit in the tip.
  • Slice day-old croissants in half horizontally, like a sandwich. Lightly brush the inside of each half with the cooled simple syrup.
  • Spread or pipe a layer of almond cream on the bottom half of each croissant, then place the top half back on.
  • Spread a little more filling on top of each croissant. Sprinkle sliced almonds over the top and make sure they stick to the almond cream.
  • Place the croissants on the prepared baking sheet and bake in a 350°F (180°C) preheated oven for about 15–20 minutes, or until lightly golden brown and the frangipane sets.
  • Let cool slightly, then dust with powdered sugar before serving.

Notes

  • Use day-old croissants. Slightly stale croissants absorb the syrup and almond filling better than fresh ones.
  • Don’t skip the syrup. Brushing the inside of each croissant with simple syrup keeps them moist and brings them back to life.
  • Use full-fat butter. For a richer, creamier almond filling (frangipane), always go with real, unsalted butter.
  • Almond flour is key. Use finely ground almond flour (not almond meal) for a smooth filling with the best texture.
  • Chill the filling if too soft. If your frangipane feels too runny, pop it in the fridge for 10–15 minutes to firm up before spreading.
  • Don’t overfill. A generous layer inside is great, but too much can cause the filling to leak out during baking.
  • Use a pastry bag for neatness. For cleaner, more even filling, pipe the frangipane instead of spooning it in.
  • Watch the almonds on top. Keep an eye during baking, sliced almonds can brown quickly.
  • Serve warm for best taste. Reheat slightly before serving for that fresh-from-the-bakery flavor and texture.

Nutrition

Calories: 827kcalCarbohydrates: 81gProtein: 16gFat: 53gSaturated Fat: 20gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 152mgSodium: 625mgPotassium: 248mgFiber: 6gSugar: 48gVitamin A: 1087IUVitamin C: 0.1mgCalcium: 140mgIron: 3mg
Keyword Almond Croissants
Tried this recipe?Let us know how it was!