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Almond Croissants

Bakery-style almond croissants made easy with store-bought croissants — crispy on the outside, rich almond cream on the inside, topped with toasted almonds and a snow of powdered sugar.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Course Breakfast, Brunch, Dessert
Cuisine N/A
Servings 6 croissants
Calories 650 kcal

Ingredients
  

  • 6 croissants
  • 9 tbsp unsalted butter softened
  • 1/2 cup granulated sugar
  • 1 cup almond flour
  • 3 eggs
  • 1 tsp almond extract
  • 1/2 tsp vanilla extract
  • 1/2 tsp salt
  • 3/4 cup water
  • 1/3 cup granulated sugar
  • 1/2 cup sliced almonds
  • 3 tbsp powdered sugar

Instructions
 

  • Preheat your oven to 350°F. Line a baking sheet with parchment paper.
  • In a small saucepan over medium heat, combine 3/4 cup water and 1/3 cup granulated sugar. Stir until the sugar dissolves, about 2 minutes. Remove from heat and let cool slightly.
    3/4 cup water, 1/3 cup granulated sugar
  • In a bowl, beat 9 tbsp unsalted butter softened and 1/2 cup granulated sugar together until light and fluffy. Add 3 eggs one at a time, mixing well after each. Stir in 1 cup almond flour, 1 tsp almond extract, 1/2 tsp vanilla extract, and 1/2 tsp salt until smooth and combined. The frangipane should be thick and spreadable.
    9 tbsp unsalted butter, 1/2 cup granulated sugar, 1 cup almond flour, 3 eggs, 1 tsp almond extract, 1/2 tsp vanilla extract, 1/2 tsp salt
  • Slice each of the 6 croissants in half horizontally like a sandwich bun. Brush the cut sides of each half generously with the simple syrup, don't be shy, you want the croissant to absorb it fully for that soft, bakery-style interior.
    6 croissants
  • Spread a generous layer of frangipane (about 2 tablespoons) on the bottom half of each croissant. Place the top half back on, then spread another thin layer of frangipane over the top of each croissant.
  • Press a generous pinch of 1/2 cup sliced almonds onto the frangipane-topped surface of each croissant so they stick. Place on the prepared baking sheet.
    1/2 cup sliced almonds
  • Bake for 15–18 minutes, until the frangipane is set, the almonds are golden, and the croissants are deep amber and crispy on the outside.
  • Let cool for at least 5 minutes, then dust generously with 3 tbsp powdered sugar, for dusting. Serve warm or at room temperature.
    3 tbsp powdered sugar
Keyword almond, almond crossaints, Crossaints