Almond Croissants
Excite your taste buds with a delicious Almond Croissant — flaky almond croissants are dipped in a sweet syrup, lathered with a smooth almond filling, topped with sliced almonds and baked to golden! Dust with powdered sugar and you have an elegant addition to any breakfast or brunch.
Looking for more deliciously sweet recipes to make your breakfast tables complete? Try my Pecan Sticky Buns, Kouign-Amann, or my Flaky Brioche Recipe.
Why This Recipe Works
- Best almond croissant recipe. You’ll love these French almond croissants for their sweet syrup soak, delicious almond filling and crunchy almond pieces on top!
- Easy almond croissants. Turn your kitchen into a French bakery by preparing this yummy recipe for almond croissants in no time at all.
- Reminiscent of Starbucks almond croissant! If you’ve ever had a Starbucks almond croissant, then you’ll want to save this recipe! Tastes even better than the coffee shop version AND you can make it at home.
Ingredient Notes
- Large Croissants: Make sure they are day-old croissants that have been left out on the counter to dry out. Using a slightly stale croissant will help it absorb more of that delicious syrup it is dipped in since it is drier. I get store-bought croissants at Costco!
- Sliced Almonds: Sliced almonds will be used on top of the croissants for an added crunch and finesse.
- Granulated Sugar: You’ll need the granulated sugar for the simple syrup the croissant rolls will be dipped in and for the almond croissant filling recipe.
- Rum Extract: The rum extract is just a flavoring; it doesn’t contain almond like traditional rum does.
- Almond Flour: Almonds ground into a flour-like consistency. This will provide the frangipane filling with a thicker texture while giving it lots of that almond flavor inside of the croissant.
- Unsalted Butter: I always use unsalted butter when baking so I can control the salt levels.
- Eggs: Adding the eggs in one at a time will help them incorporate better and ensure they are whipped to a fluffy texture.
Step-by-Step Instructions
- Make the syrup. To a small saucepan mix 1 cup water, 2 tablespoons granulated sugar, 1 tsp vanilla extract and a pinch of rum extract. Bring to a simmer over medium low heat and let simmer for 1 minute. Stir until sugar dissolves. Remove from heat and let cool to room temperature.
- Make almond croissant filling. To the bowl of a stand mixer fitted with the whisk attachment, add 1/2 cup granulated sugar, 1 cup almond flour, 1/4 tsp kosher salt. Mix until combined. Add 8 tablespoons butter and beat on medium speed for 1 minute.
- Add the eggs. Add 1 egg and mix on medium-high speed until well combined. Add another egg and mix again on medium high speed until smooth and fluffy.
- Prepare baking sheets and preheat oven. Move baking rack to center of the oven. Preheat your oven to 350ºF. Line a baking sheet with parchment paper and set aside.
- Dip the croissants in the simple syrup. Cut each croissant through the center like if you were to make a sandwich. Dip the croissant exterior (the outer crust) into the syrup until moist but not soaking wet. Place on prepared baking sheet, cut side up. Repeat with all the croissants.
- Add the almond croissant filling. Spread 2 tablespoons of the almond filling to the bottom half of each croissant. Place top halves on. Spread 1 tablespoon of the almond filling on top of the croissant and sprinkle with almond slices; repeat with remaining croissants.
- Bake the almond croissants. Bake for 15-18 minute or until golden brown on top. Remove from oven and transfer to a wire rack until warm but not hot. Dust the top of each croissant with powdered sugar for a finishing touch. Enjoy!
Recipe Tips
If you don’t have almond flour or almond meal, you can make your own by processing 2/3 cups whole almonds in a food processor until it turns into a flour-like substance.
This almond croissants recipe is a great way to use up any leftover croissants you have lying around from a previous meal.
Feel free to use homemade croissants for this recipe; just be sure to leave them out for a day.
I like to dust my almond croissant with powdered sugar just before serving so the powdered sugar doesn’t dissolve into the topping, removing the full effect.
If you love a good chocolate almond croissant, add a few chocolate chips to the inside or a spread of Nutella.
Big almond lover? Feel free to add a drop or two of almond extract to the syrup to amp up the almond taste.
Make Ahead, Storing, and Freezing
Make Ahead: You can make the almond croissant filling ahead of time and store it in an airtight container in the fridge for up to 24 hours before making the almond croissant recipe.
You’ll also want the croissants to sit out for a day to dry out, so you’ll need to do that ahead of time.
Storing: Store any leftover almond croissants in an airtight container at room temperature for up to 3 days (these are best enjoyed the day of making them).
Freezing: You can freeze almond croissants! Let cool completely, then individually wrap in plastic wrap and store in an airtight container in the freezer for up to 2 months. Remove the frozen almond croissants and let thaw in the fridge overnight.
Warm in the microwave, in a toaster oven (not a traditional toaster or the filling will ooze out) or in the oven until warmed through.
Recipe FAQs
Almond croissants are made with croissant rolls dipped in a sweet syrup, filled with a sweet almond paste and topped with sliced almond. They are baked until toasted and golden.
I love eating these warm so the filling is soft and the crunch of the almonds complements the soft texture. However, you are welcome to enjoy them cold too if you’d like!
Almond croissant in French is Croissants aux Amandes. This easy almond croissant recipe is a great way to make a classic french pastry recipe right in your home!
You add egg to the almond croissant paste, but the croissants are baked for 15-18 minutes, so there is no risk of consuming raw eggs.
Depending on the size of the croissant(s) used and how much of the syrup or filling you use, the average amount of calories for 1 almond croissant is around 280.
More Sweet Breads
Almond Croissants
Ingredients
- 8 medium large croissants - day old left on the counter to dry out
- 3 tablespoons sliced almonds
- powdered sugar - for dusting
Syrup
- 1 cup water
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- pinch rum extract
Almond Filling
- 1 cup almond flour
- 1/2 cup granulated sugar
- 1/4 teaspoon kosher salt
- 8 tablespoons unsalted butter - room temperature
- 2 large eggs
Instructions
- Make the syrup: In a small saucepan mix the 1 cup water, 2 T sugar, and 1 tsp vanilla extract and pinch of rum extract. Bring to a simmer for 1 minute. Stir util the sugar dissolves then remove from the heat and let cool to room temperature.
- Make the Almond Filling: In the bowl of a stand mixer fitted with the whisk attachment mix the ½ cup sugar, almond flour, ¼ tsp kosher salt until combined. Add the butter and mix on medium speed for 1 minute, until well combined. Finally, add the eggs, 1 at a time, mixing on medium/high speed after each addition until the mixture is fluffy and creamy with a frosting-like consistency.
- Adjust your baking rack to the center of the oven. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Slice each croissant horizontally (like you would for a sandwich). Dip just the outsides (the exterior) of the croissant into the syrup. The croissant will be moist, but not soaking wet.
- Place the dipped croissants on the baking sheet, cut side up. Spread 2 tablespoons of the almond filling on the bottom half the croissant. Place the top half of the croissants on. Then add 1 tablespoon of almond filling to the top of the croissant. Finish by sprinkling with sliced almonds.
- Bake for 15-18 minutes or until golden. Transfer to a wire rack to cool until just warm. Dust with powdered sugar right before serving. Enjoy warm or at room temperature. (These are best enjoyed the same day they are made)!
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