Crispy on the outside and chewy and sweet on the inside, these Almond Croissants make the best breakfast or dessert.
If you didn’t know it already, almond is one of my favorite flavors in the whole wide world.
I also love me a good croissant, so these Almond Croissants are one of the best things ever in my humble opinion.
Stuffed stuffed and topped with frangipane, these are soft, flaky, crunchy, sweet and chewy all at the same time!
Enjoy this with a morning coffee or a scoop of ice cream after dinner. These make the best breakfast and dessert.
Using day old croissants, this recipe is SUPER easy and all you have to make is the syrup and frangipane (which is easier than it sounds).
You will want to make these Almond Croissants every single weekend because they will be gobbled up in no time.
If you have been looking for a delicious recipe that will double as a breakfast or dessert, then you need these in your life.
Some of our other favorite breakfast/dessert recipes that we have on our site include: Old Fashioned Donuts, Cinnamon Crescent Rolls and Cream Horns.
WHY THIS RECIPE WORKS:
- Minimal ingredients and time help these come together easily.
- You can double this recipe to serve more people.
- These are great for breakfast or dessert, whatever you choose!
INGREDIENTS NEEDED (FULL RECIPE AT THE BOTTOM OF THE POST):
Water
Granulated sugar
Almond extract
Salted butter
Egg
Egg yolk
Almond flour
Salt
Day old croissants
Almond slivers
Powdered sugar for topping
HOW TO MAKE ALMOND CROISSANTS, STEP BY STEP:
SYRUP:
- In a small saucepan combine water, sugar, and almond extract.
- Simmer over medium-low heat for 6 minutes, whisking often. Once thickened, remove from the heat and set aside.
ALMOND FRANGIPANE:
- In the bowl of a stand mixer fitted with a paddle attachment combine butter and sugar.
- Beat together on medium speed for 2 minutes, until smooth.
- Add in eggs and mix to combine. Add in almond flour, almond extract, and salt. Mix until incorporated.
CROISSANTS:
- Preheat the oven to 375 degrees. Open all the croissants and place onto a parchment lined baking sheet.
- Brush the inside of each half with a generous amount of syrup. Spoon some of the frangipane onto the bottom half of the croissant, about 1 Tablespoons worth.
- Place the top half of the croissant on top, then spread more frangipane on top. Top with plenty of almond slivers.
- Place the baking sheet into the preheated oven on the center rack. Bake for 18-20 minutes, or until crispy and golden brown.
- Once baked, remove from the oven and place onto a wire cooling rack to cool down. Dust with powdered sugar if desired. Croissants are best served while warm.
WHAT IS FRANGIPANE?
Frangipane is a fancy French word for an creamy almond flavored custard/filling.
It can be used in a variety of different pastries and dessert such as:
- Croissants
- Tarts
- Cake
- Pies
- Danishes
And much more, if you search of all the different ways that it can be used, you would be pleasantly surprised.
DO I HAVE TO TOP THESE WITH POWDERED SUGAR?
No, you can leave them plain – but we really like the extra sweetness.
Another option is to make a glaze. Mix together ½ c of powdered sugar, 2 tsp of milk and ½ tsp of vanilla. Whisk until smooth, then drizzle over the croissants.
DO I HAVE TO USE DAY OLD CROISSANTS?
Technically no, but this is the way that we have always made these Almond Croissants.
You can use them the same day that you got them, but the slight hardness that the day old gives this recipe is really what we are going for!
CAN I USE ANOTHER EXTRACT?
While we are really going for the almond taste in this recipe, if you want to use another extract you can.
We suggest swapping out the almond extract for vanilla extract. While it wont have the same flavor, it will still be tasty!
HOW TO STORE:
While these are best eaten the day that they are made, they can be stored in an airtight container in the refrigerator where they will keep for up to 2-3 days.
We do not recommend freezing this recipe.
To reheat, you can place on a plate in the microwave just until warmed, or wrap in foil and place in the oven at 350 until warmed through.
TIPS AND TRICKS:
- Vanilla extract can be used in place of the almond.
- Easily double this recipe to serve more people.
- We use day old croissants for the texture, but you can use fresh if you wish.
- Instead of a powdered sugar topping you can serve plain or with glaze, see above on how to do that.
- We do not recommend freezing this recipe.
- These double as a delicious dessert or amazing breakfast!
The perfect combination of breakfast or dessert, these Almond Croissants are nothing short of amazing.
If you like this recipe you might also like:
If you’ve tried these ALMOND CROISSANTS or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Almond Croissants
Ingredients
Syrup:
- 1 cup water
- ⅔ cup granulated sugar
- ½ teaspoon almond extract
Almond frangipane:
- 6 ½ Tablespoons salted butter room temp
- ⅓ cup sugar
- 1 egg + 1 yolk
- ¾ cup almond flour
- ½ teaspoon almond extract
- ½ teaspoon salt
Croissants:
- 6 day old croissants
- ½ cup almond slivers
- Powdered sugar for topping
Instructions
Syrup:
- In a small saucepan combine water, sugar, and almond extract.
- Simmer over medium-low heat for 6 minutes, whisking often. Once thickened, remove from the heat and set aside.
Almond frangipane:
- In the bowl of a stand mixer fitted with a paddle attachment combine butter and sugar.
- Beat together on medium speed for 2 minutes, until smooth.
- Add in eggs and mix to combine. Add in almond flour, almond extract, and salt. Mix until incorporated.
Croissants:
- Preheat the oven to 375 degrees F. Open all the croissants and place onto a parchment lined baking sheet.
- Brush the inside of each half with a generous amount of syrup. Spoon some of the frangipane onto the bottom half of the croissant, about 1 Tablespoons worth.
- Place the top half of the croissant on top, then spread more frangipane on top. Top with plenty of almond slivers.
- Place the baking sheet into the preheated oven on the center rack. Bake for 18-20 minutes, or until crispy and golden brown.
- Once baked, remove from the oven and place onto a wire cooling rack to cool down. Dust with powdered sugar if desired. Croissants are best served while warm.
Notes
- Nutritional value does not include powdered sugar.
- Vanilla extract can be used in place of the almond.
- Easily double this recipe to serve more people.
- We use day old croissants for the texture, but you can use fresh if you wish.
- Instead of a powdered sugar topping you can serve plain or with glaze, see above on how to do that.
- We do not recommend freezing this recipe.
- These double as a delicious dessert or amazing breakfast!
Nutrition
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