Description
Almond croissants are a luxurious, bakery-style pastry filled with rich almond frangipane, topped with sliced almonds, and dusted with powdered sugar. Perfect for brunch or dessert, they make decadent use of day-old croissants.
Ingredients
Simple Syrup:
¼ cup (50 g) granulated sugar
¼ cup (60 ml) water
1 tablespoon dark rum or 1 teaspoon vanilla extract
Frangipane:
1 cup (96 g) almond flour
1 tablespoon all-purpose flour
¼ teaspoon kosher salt
½ cup (113 g) unsalted butter, soft
1 cup (113 g) powdered sugar
1 large egg
½ teaspoon almond extract
Assembly:
6 store-bought or leftover croissants
½ cup (43 g) sliced almonds
Powdered sugar, for dusting
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a saucepan, combine sugar, water, and rum or vanilla. Heat until sugar dissolves. Let cool.
- In a bowl, whisk almond flour, all-purpose flour, and salt. In a separate bowl, mix butter and powdered sugar until smooth. Stir in egg and almond extract, then mix in dry ingredients until well combined.
- Slice croissants in half. Brush or dip cut sides in syrup.
- Spread 2½ tablespoons frangipane on the bottom half. Replace tops and spread 1½ tablespoons on top. Sprinkle with sliced almonds.
- Bake for 20 minutes until frangipane is golden and almonds are toasted. Cool slightly and dust with powdered sugar.
Notes
- Day-old croissants hold up best to syrup and baking.
- Add jam or chocolate for variety.
- Use almond meal for a coarser texture if desired.
- Reheat in the oven to revive crispness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Pastry
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 croissant
- Calories: 410
- Sugar: 20g
- Sodium: 160mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 65mg
