You will not believe how easy it is to make bakery-worthy almond croissants at home. If you’ve ever had one from a bakery, you know how good they are- flaky, buttery, and filled with that soft, rich almond center. If I’m at a nice bakery and there are almond croissants in the case, I’m buying one. It’s one of my most favorite things! The good news is that with a store bought croissant, and my easy Frangipane recipe, you’re literally minutes away from having this in on your own kitchen counter!
Ingredients Needed for Almond Croissants
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
- Croissants – check the deli section of the grocery store, or Costco
- Frangipane – this is a an easy almond cream, made from pantry ingredients. I have a recipe post all about it if you want to check that out, but its also included below.
- Almond flour
- All purpose flour
- Sugar
- Eggs
- Butter
- Almond Extract
- Sliced Almonds
- Powdered Sugar
How to Make Almond Croissants
- Mix up frangipane by combining butter, sugar, eggs, almond flour, flour, and almond extract.
- Spread this mixture in the center of fresh croissants, close croissants, and spread a little more on top.
- Sprinkle some sliced almonds on top and bake in the oven to warm up the croissants and bake the frangipane mixture.
- Sprinkle with powdered sugar when they come out of the oven. Optionally you can drizzle on a little glaze, too.
Storing and Other Tips
- Almond croissants are best the day they are made and served fresh!
- If you do need to store, keep in an airtight container for up to 2 days. If you’d like to refresh them after storage, you can warm on a baking sheet in a 350°F oven for about 5 minutes.
Frequently Asked Questions
I would not recommend this. You’ll get the best results with an actual croissant found in the bakery.
No. Fresh croissants work gret and give you a softer, richer texture. Day-old croissants are more traditional, but they benefit from a light syrup to add moisture. You’ll find these details included in the recipe below.
Yes. You can assemble the croissants a few hours ahead and refrigerate them until ready to bake. For best texture, bake just before serving.
This usually happens if too much frangipane is used, or if you didn’t weigh your ingredients and it was a bit looser than normal. Chilling the frangipane mixture before stuffing can help with this.
Yes. After baking, skip dusting with powdered sugar. Let cool completely and then freeze in an airtight container for up to 2 months. Thaw naturally and then refresh croissants by putting them in a 350°F oven for about 5 minutes until heated through.
Easy Almond Croissants
Ingredients
Frangipane Filling
- 100 g butter, softened or 1 standard stick
- 100 g granulated sugar ½ cup
- 100 g eggs 2 large eggs
- 100 g almond flour 1 cup
- 15 g all purpose flour 1 tablespoon
- 1 teaspoon almond extract pure or imitation
Optional Simple Syrup IF using day-old croissants (see note in recipe)
- ¼ cup sugar
- ¼ cup water
- ¼ teaspoon almond extract
Other Ingredients
- 6 large croissants 6-8 depending on size
- ½ cup sliced almonds
Instructions
Make your Frangipane Filling
- Cream butter and sugar just until smooth- but do not beat it until fluffy. Add eggs gradually, mixing until incorporated.
- Stir in almond flour, all purpose flour, and extract just until combined. Set aside.
Optional Simple Syrup If using day-old croissants
- Simmer ¼ cup water and ¼ sugar until dissolved; remove from heat and stir in ¼ teaspoon almond extract. Cool slightly, then lightly brush over cut croissants before filing. After filling brush the tops before adding your frangipane.
Assembly + Bake
- Preheat oven to 350℉. Line a baking sheet with parchment.
- Cut croissants in half and place on prepared baking sheet. Fill each one with about 3 tablespoons frangipane mixture. This amount if flexible depending on the size of your croissant and how many you're using. Use more or less as needed. Sandwich croissants back together.
- Spread an additional tablespoon of frangipane on top and top each one with a few sliced almonds. This mixture will kind of melt and spread during baking (this is normal!) so don't spread it too much. See photos for reference.
- Bake croissants for 12-15 minutes, or until the croissants are heated through, the frangipane is set on top (does not look wet) and the tops are lightly golden, If almonds begin to brown too quickly, gently tent with foil near the end of baking.
- After baking, dust with powdered sugar and serve.
