Almond Croissants
Buttery, nutty almond croissants with creamy almond cream filling and crunchy tops - your new favourite easy weekend brunch.
Print
Pin
Servings: 6 croissants
Calories: 352kcal
Equipment
- Small or medium heavy-based saucepan
- Mixing bowl
- Electric handheld beater helpful but not essential
- baking sheet
- Silicone baking mat helpful but not essential
For best results, weigh ingredients with a kitchen scale.
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.
Love the recipe?Add The Buttery Crust to your Google Preferred Sources!
Nutrition
Calories: 352kcal | Carbohydrates: 32g | Protein: 6g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 62mg | Sodium: 19mg | Potassium: 42mg | Fiber: 3g | Sugar: 27g | Vitamin A: 399IU | Calcium: 59mg | Iron: 1mg
