There’s something magical about biting into a perfectly baked almond croissant—the delicate crunch of toasted almonds, the flaky, buttery layers, and the rich, fragrant almond cream hidden inside. These pastries are a staple of French patisseries, but they’re surprisingly easy to make at home.
The secret? Starting with day-old croissants. Slightly stale croissants absorb the almond syrup and cream beautifully, transforming into something even more spectacular.
The almond cream (frangipane) is simple to prepare, and the result is a pastry that tastes like it came straight from a Parisian bakery. Perfect for breakfast, brunch, or an elegant dessert.
Instructions
Make the Almond Cream
In a medium bowl, beat the softened butter and sugar until light and fluffy, about 2 to 3 minutes. Add the eggs one at a time, beating well after each addition.
Add the almond extract and mix to combine. Add the almond flour, all-purpose flour, and salt. Mix until smooth. Cover and refrigerate for at least 30 minutes to firm up.
Make the Simple Syrup
In a small saucepan, combine the sugar and water. Bring to a simmer, stirring until the sugar dissolves. Remove from heat and stir in the rum or amaretto and almond extract if using. Set aside to cool.
Toast the Almonds
In a dry skillet over medium heat, toast the sliced almonds, stirring frequently, until golden and fragrant, about 2 to 3 minutes. Watch carefully—they burn quickly. Remove from heat and set aside.
Prepare the Croissants
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. Slice each croissant horizontally, almost all the way through, leaving a hinge so it opens like a book. Brush the inside of each croissant generously with the simple syrup.
Fill the Croissants
Spread about 2 to 3 tablespoons of almond cream inside each croissant. Close the croissant gently and spread a thin layer of almond cream on top. Sprinkle with toasted sliced almonds, pressing gently to adhere.
Bake
Place the filled croissants on the prepared baking sheet. Bake for 12 to 15 minutes, until the almond cream is set, puffed, and lightly golden. The topping should be fragrant and the croissants should be warm and crisp.
Serve
Remove from the oven and let cool for 5 to 10 minutes. Dust generously with powdered sugar. Serve warm or at room temperature.
These Almond Croissants bring the taste of a Parisian patisserie to your kitchen—flaky, nutty, and utterly irresistible.
