Almond Croissants
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Almond croissants are much easier to make at home than they might look. Leftover croissants are filled with frangipane and topped with sliced almonds, then baked in the oven.
They are simple to assemble and especially good served warm.
I use my frangipane recipe to make the almond croissant filling, but I increase the sugar here. The original amount works perfectly in the pear frangipane tart, where the pears add extra sweetness, but for these almond croissants, I found the filling needed a little more sugar to get the balance right.
This recipe uses maple syrup instead of making simple syrup because it is easier and saves you a few steps in the prep.
Ingredients you will need
Croissants: 1- or 2-day-old croissants work great here, but fresh ones work too. I used store-bought croissants from different places while testing, and some were much heavier than others, so there is no need to worry about an exact weight. If you have more day-old croissants, use them for croissant French toast.
Maple syrup: You only need a little.
Unsalted butter: You can use homemade butter as well.
Egg: Use a large egg at room temperature.
Forgot to take the egg out of the fridge? No problem. Place it in a bowl of warm water to bring it to room temperature faster. Change the water once or twice if needed.
Sugar: Use either regular white sugar or superfine sugar (called caster sugar in the UK), which is finer than regular granulated sugar. It is not the same as powdered (confectioners’) sugar!
Sliced almonds: For sprinkling over the top of each croissant.
Ground almonds: Also known as almond flour. You can also use whole almonds and grind them in a food processor. Almond paste and marzipan are not the same thing. They already contain sugar, so they can’t simply be swapped for the ground almonds here.
Powdered sugar: For dusting the croissants after baking.
How to make almond croissants
Start with the frangipane. Beat the butter and sugar until pale and creamy, then mix in the egg and ground almonds. The finished almond filling should be soft and spreadable.
Cut the croissants in half lengthwise and brush the cut sides with maple syrup. Dot 2 to 3 heaped spoonfuls of almond filling onto each bottom half, using an ordinary teaspoon, and spread it out.
Put the tops back on, spread the remaining almond filling over them and sprinkle with sliced almonds. Bake until the almonds are nicely browned and the filling in the middle reaches 160°F (71°C). The filling should still be soft and moist, but not very runny.
Can I make almond croissants ahead?
You can make the frangipane filling up to a day in advance and keep it covered in the fridge. Then, on the day of baking, you assemble them and bake. This is handy for Christmas morning or Mother’s Day breakfast if you don’t want to mix the filling first thing.
Can I make them in an air fryer?
Yes, you can. There are a few things to remember though. An air fryer is good for small batches. Depending on the size and brand of yours, you might be able to fit only 2 or 3 inside in one go.
Also, you will need to cook them at a low temperature for a longer period to avoid burning the tops. I had success with 270°F (130°C) for about 20 minutes.
How to store and reheat them
Transfer leftover almond croissants to an airtight container and store in the fridge for up to 2 days. To reheat, place them on a baking sheet lined with parchment paper and reheat at 325°F (160°C) for 10 minutes or until warmed through.
Other almond desserts you might like to try
Spanish Almond Cake: Also called Tarta de Santiago, this is a classic Spanish dessert. It’s very easy to make and tastes so good!
Raspberry Almond Bars: Different but delicious, these bars are worth giving a go.
Almond Croissants
Ingredients
Croissants
- 4 large croissants fresh or 1 to 2 days old
- 2 tablespoons maple syrup
Frangipane (almond filling)
- ½ stick unsalted butter at room temperature
- ⅓ cup granulated sugar see note 1
- 1 large egg at room temperature
- ¾ cup ground almonds almond flour, see note 2
Topping
- ¼ cup sliced almonds flaked almonds
- 2 tablespoons powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (180°C).
- Make the frangipane (almond filling): In a medium mixing bowl, beat the softened butter and sugar with an electric mixer until pale and creamy. Add the egg and ground almonds and beat until well combined.
- Cut the croissants in half lengthwise and brush the cut sides with maple syrup.
- Place the bottom halves of the croissants on a baking sheet lined with parchment paper. Dot most of the almond filling over the bottom halves (2 to 3 heaped spoonfuls each, using an ordinary teaspoon) and spread it out, then place the tops back on.
- Spread the rest of the almond filling over the tops and sprinkle with sliced almonds.
- Bake the croissants on the middle or lower oven rack for 15 to 20 minutes or until the sliced almonds are nicely browned and the filling in the middle part of the croissants reaches 160°F (71°C). The filling should be soft and moist, but not very runny.
- Remove the croissants from the oven. They can be eaten warm, or you can let them cool for about 20 minutes before dusting with powdered sugar. Enjoy!
Video
Notes
- Sugar: Use regular granulated sugar or superfine sugar (caster sugar in the UK).
- Homemade ground almonds: You can make your own almond flour by processing whole blanched almonds in a food processor. For ¾ cup of almond flour, use about the same amount of whole almonds. You may end up with a little extra once they are ground. I also ground whole unpeeled almonds and they tasted delicious.
- Make ahead: Make the frangipane filling ahead and keep it covered in the fridge overnight. The following morning, assemble and bake. The croissants might take slightly longer to bake as the filling is chilled.
- Air fryer: Cook in small batches at 270°F (130°C) for about 20 minutes. Depending on the size of your air fryer, you might fit only 2 or 3 croissants at a time.
- Storage: Store leftover almond croissants in an airtight container in the fridge for up to 2 days. Reheat on a parchment-lined baking sheet at 325°F (160°C) for 10 minutes or until warmed through.
Nutrition
Nutrition information is an estimate provided by an online nutrition calculator and may vary based on ingredient brands, substitutions, and portion sizes.