This almond croissants recipe will become your favourite easy weekend brunch. With flaky, buttery croissants filled with an almond cream and topped with a lovely almond syrup, they're highly addictive in the very best way.
They're quick, easy and totally crave-worthy. Why not try making your croissants from scratch too!
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❤️ Why you'll love them
- A bakery-style treat made quick and easy at home
- Sweet, nutty and irresistibly crisp on top
- Perfect way to make croissants even better
- Delicious way to revive stale croissants
- Freezer-friendly and easy to reheat in the oven
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Ingredients & substitutions
With just 8 ingredients, plus some water from the tap, these almond croissants are so simple. And they're even better than one from a bakery because you can have them beautifully fresh from the oven in your own home.
- Stale croissants: It's best to use day-old / stale croissants here, first and foremost because fresh, soft-centred croissants will just end up a bit soggy, but also because you can breathe new delicious life into croissants that have past their best. You can use store-bought croissants or, if you're feeling game, why not try making your own croissants from scratch!
- Almond meal: Called almond flour in some places, you're just looking for blanched and finely ground almonds. Check the back of the pack to make sure that's all there is in the ingredients. If you can't find it in the store, just blanched almonds until they're a fine texture (it will be courser than regular flour). Take breaks if doing this, as while processing the nuts can heat causing the oils to release and you'll end up with paste instead of flour.
- Flour: Just some plain flour (all-purpose flour) for a little structure in the filling.
- Sugar: Stick to white sugar here as the flavour of brown sugar will compete with the nuts a little.
- Butter: Use unsalted butter.
- Egg: Ignore the two eggs in the ingredients photo, you only need one.
- Almond extract: Try to get an extract and not essence for the best flavour. It adds extra nuttiness.
- Amaretto liqueur: Liqueur is optional and you could try different ones to suit your palette but Amaretto is lovely here. Frangelico works well too. You could also use rum or brandy.
How to make almond croissants
If you love an easy recipe, just like me, you're going to love almond filled croissants. There's nothing difficult here. I actually find my mini food chopper does the best job.
Jump to the recipe card for full quantities and instructions.
Make the syrup
The syrup adds sweetness and adds freshness to the inside of the almond filled croissants. It also tastes delicious. Just combine the ingredients in a saucepan over medium heat, stir the sugar to dissolve, then let it simmer for a minute or so. Set aside to cool.
Make the frangipane filling
Start by creaming together butter and sugar until very light and creamy. Beat in the egg and almond extract on low speed until fully incorporated. Finally beat in the ground almonds and flour.
Slice the croissants
Slice the croissants in half, as if they were buns you want to add fillings to. So you'll have a top and bottom half to each.
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Brush on syrup
Brush the syrup over the top of the croissants and the inside. Just skip the bottom.
Add the frangipane
Spread ⅔ of the almond frangipane filling on the bottoms of each of the croissants.
Finish the tops and bake
Add the tops then spread the remaining frangipane over the tops and sprinkle with flaked almonds. Bake for 12-15 minutes until golden.
Tips and tricks
- Use day-old or stale croissants. Fresh croissants are too soft inside and the texture will end up to mushy.
- When beating the frangipane, ensure the butter and sugar are well creamed before adding the egg.
- Make sure the egg is at room temperature. This way the egg will mix into the butter and sugar better.
- Let them cool just a little, but homemade almond croissants are lovely served warm from the oven.
Variations
- Citrus: Adding some orange zest or lemon zest to your homemade almond croissants adds a lovely, fresh citrus kick.
- Other nuts: You can make your frangipane with other nuts like pistachios, walnuts or hazelnuts for a different flavour.
- Chocolate: For extra indulgence, try adding some chocolate chips inside or a drizzle of chocolate on the outside.
Storage
- Fridge: Leftover almond filled croissants are best stored in the fridge for 2-3 days. To serve again, reheat in the oven at 180C/350F for 10 minutes.
- Frozen: They can be frozen too in an airtight container for up to 3 months. Reheat them in the oven as above.
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Almond Croissants
Equipment
- Small or medium heavy-based saucepan
- Mixing bowl
- Electric handheld beater helpful but not essential
- Silicone baking mat helpful but not essential
Ingredients
- 6 medium/large day-old croissants
- 2 tablespoons flaked almonds for topping
- icing sugar (powdered sugar) for topping
SYRUP
- ½ cup water (125ml)
- ¼ cup sugar (50g / 1 ¾oz)
- 1 tablespoon Amaretto or Frangelico optional (notes 1)
ALMOND FILLING
- 115 g almond meal / ground almonds (¾ cup / 4oz)
- 85 g unsalted butter softened
- 100 g white granulated sugar 3 ½ oz
- 1 large egg room temperature
- ½ teaspoon almond extract optional
- 2 teaspoons plain flour (all purpose flour) (5g)
Instructions
- MAKE THE SYRUP:In a small saucepan, add the water, ¼ cup of sugar and Amaretto.
- Bring to a simmer over medium heat for 1 minute or so, stirring until the sugar dissolves. Pour it into a bowl and set aside to cool.
- MAKE THE ALMOND FILLING:In the bowl of a stand mixer with paddle attachment or medium bowl using a hand mixer on medium speed, beat the butter and sugar until light and creamy.
- Add the egg and almond extract, beating on low until fully incorporated.
- Beat on low or fold in the ground almonds and flour with a spatula.
- ASSEMBLING THE ALMOND CROISSANTS: Preheat the oven to 180C/350F.
- Slice the croissant in half through the middle so you have two slices (like having the top and bottom half of a bread bun).
- Brush the tops of each croissant with the syrup, then open them up and brush all the insides. Don't brush the bottoms.
- Spread roughly ⅔ of the almond filling over the inside bottom halves and place the top of the croissant on top.
- Spread the remaining almond filling over the tops of the croissants and sprinkle with flaked almonds.
- Bake for 12-15 minutes until golden on top.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
- Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
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