Make bakery style almond croissants at home with a silky almond cream frangipane filling ~ so easy because you’ll start with store-bought croissants!
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Did you catch my latest Apple Pie Twice Baked Croissants? They were so delicious and so crispy I had to make more. These almond croissants deliver heavenly flavor and that amazing texture.
🥐 They are super crisp when you bite into them ~ and they keep their crisp!
🥐 The soft fluffy almond frangipane filling is to-die-for.
🥐 It all starts with a convenient store-bought croissant, so you’ll get to that first bite in no time.
It’s all about the crunch (and the dreamy almond filling)
PROBLEM: store bought croissants are bland, super soft and flabby. Fancy bakery croissants are super expensive.
SOLUTION: create crisp bakery level croissants at home with the magic of filling and double baking!
Why my almond croissants are better than the rest
My method is a little different from the traditional croissant aux amandes technique.
I pre-toast the split croissants. I toast the split croissants before filling them, then bake them again once assembled. That extra step gives you added crispiness through the center.
I don’t brush sugar syrup over the cut sides of the croissant because I don’t want the extra step or the added sweetness.
I keep my almond frangipane filling inside the croissant rather than also smearing it over the top. That gives a crisper, cleaner finished croissant.
Making almond croissants step by step
- Make the frangipane filling. I use my processor, but you can use electric beaters or simply a spoon and some elbow grease.
- Slice croissants in half lengthwise and bake briefly.
- Spread frangipane on bottom halves. Sprinkle top halves with sliced almonds.
- Bake again.
- Dust with powdered sugar and serve.
Sue’s tips for almond croissants
Croissants are done when the frangipane bubbles and the tops are golden
- Give the frangipane filling time to come up to a bubble so it’s fully cooked. The tops of the croissants will be golden brown.
Keep them crisp: store loosely covered at room temperature
- Airtight containers can soften your croissants. Keep them loosely covered with foil on the counter for the first day. After that, refrigerate. Re-crisp refrigerated ones for a few minutes in a 325–350°F oven.
Frangipane freezes well
- Freeze it airtight for up to about 2 months, then thaw overnight in the refrigerator and give it a good stir before using.
Don’t overfill your almond croissants
- Too much filling can overflow before it sets. I used 2 tablespoons for my large-ish croissants.
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Almond Croissants
Equipment
- food processor optional
- parchment paper
Ingredients
- 10-12 croissants, use plain store bought baked croissants, day-old is fine.
frangipane filling
- 1 cup fine almond flour
- 6 Tbsp unsalted butter, softened
- 3/4 cup sugar
- 1 large egg
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 1/2 tsp almond extract
topping
- 2 Tbsp melted butter
- 1/2 cup sliced almonds
- powdered sugar for dusting
Instructions
- Preheat the oven to 375F and line a baking sheet with parchment paper.
- Use a large serrated bread knife to gently slice the croissants in half, lengthwise. Use a gentle sawing motion to avoid crushing the croissants.
- Place them on your lined baking sheet. I place the bottoms of the croissants cut side up, and the tops of the croissants cut side down. Toast for 4 minutes. Set the tray aside.
- Put the 1 cup fine almond flour, softened 6 Tbsp unsalted butter, 3/4 cup sugar, 1 large egg, 1/4 tsp salt, 1 tsp vanilla extract, and 1 1/2 tsp almond extract into a food processor or stand mixer. You can also do this by hand in a bowl, but make sure your butter is very soft. Process or mix everything together until very well combined. It should be smooth and spreadable.
- Spread a layer of frangipane on the bottom halves of each croissant. I used about 2 tablespoons for my large croissants. Brush the tops of the croissants lightly with butter and sprinkle with the sliced almonds. Bake for an additional 7 minutes, or until golden and crisp. The frangipane will be lightly puffed and starting to bubble.
- Place the tops of the croissants loosely over the bottoms, and serve right away. You can also let them cool and serve at room temperature.
- Keep them loosely covered with foil on the counter for the first day. After that, refrigerate. Re-crisp refrigerated ones for a few minutes in a 325–350°F oven.I’d avoid the microwave ~ it softens the croissant.
Nutrition
More croissant inspired recipes
Almond Croissant Cake
My almond croissant cake is a French style coffee cake with a wonderfully light texture and plenty of flavor for almond lovers!
Sheet Pan Almond Croissant
All the flavor of your favorite bakery croissant, none of the hassle. This Sheet Pan Almond Croissant is flaky, golden, and easy to pull off!
Apple Pie Twice Baked Croissants
Apple Pie Twice Baked Croissants ~ this trick takes store-bought croissants and turns them into a wonderfully crisp fall breakfast, brunch, or even dessert.
