Almond Croissants Recipe
This easy Almond Croissants Recipe is made with day old croissants that have been filled with almond frangipane and topped with toasted almonds and powdered sugar. These beautifully flaky croissants with almond cream bring the taste of a Parisian bakery home.
Servings: 8 croissants
Ingredients
- 8 croissants (day old)
Simple Syrup:
- 1/2 cup water
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp almond extract
Almond Filling:
- 1/2 cup unsalted butter
- 8 oz almond paste*
- 2 eggs
- 1 Tbsp cornstarch
- 2 tsp vanilla extract
Toppings:
- 1 cup sliced almonds
- powdered sugar, for dusting
Instructions
- Preheat oven to 375 degrees and line two large baking sheets with parchment paper. Set aside.
Simple Syrup:
- In a small pot, whisk sugar, water, almond extract, and vanilla extract together.
- Heat the mixture over medium heat until it comes to a boil and the sugar has dissolved. Set aside to cool.
Almond Filling:
- To make the almond frangipane filling, use a hand mixer or standing mixer and beat unsalted butter and almond paste together until well combined. Add in eggs, cornstarch, and vanilla extract. Mix until well combined.
Assembly:
- Cut each croissant in half lengthwise. Brush the inside of each half with a little simple syrup.
- Spoon 1-2 Tbsp of almond filling on the bottom half of each croissant.
- Place the tops on each croissant. Then, brush the tops of each croissant with a little simple syrup.
- Spoon a little almond filling on top of each croissant (about 1/2 Tbsp or so), then press some sliced almonds on top of the almond filling.
- Bake for 12-13 minutes, or until the almond croissants are golden brown. Allow to cool a few minutes, then top with powdered sugar.
- Serve warm, at room temperature, or cold.
Notes
Most almond paste comes in 8oz packages, but some come in 7oz packages. You can use either one in this recipe and it will be fine.