Description

There’s something extra special about an almond croissant — crisp, flaky layers, a rich almond cream center, and a snowy dusting of powdered sugar. The best part? You don’t need to make croissant dough from scratch. With store-bought croissants and a quick almond filling, you can turn a simple pastry into a café-worthy treat in under 30 minutes. Perfect for brunch, holidays, or a cozy morning upgrade.

Ingredients

Scale

For the Almond Cream (Frangipane)

½ cup almond flour (finely ground)
¼ cup unsalted butter, softened
¼ cup granulated sugar
1 large egg
½ tsp almond extract
Pinch of salt

For Assembly

4 croissants (preferably day-old)
2 tbsp sliced almonds
Powdered sugar, for dusting

Optional Simple Syrup (Recommended)

½ cup water
2 tbsp sugar
Optional: drop of almond or vanilla extract

Instructions

1️⃣ Preheat

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

2️⃣ Make the Simple Syrup (Optional but great)

In a small saucepan, simmer water and sugar for 2–3 minutes until dissolved. Cool slightly. Add a drop of almond extract if you like.

3️⃣ Make the Almond Cream

In a bowl, beat softened butter and sugar until light and fluffy (about 1–2 minutes).
Add egg and mix until smooth.
Stir in almond flour, almond extract, and salt until thick and creamy. Set aside.

4️⃣ Prepare the Croissants

Slice each croissant horizontally like a sandwich, keeping one edge attached.
Lightly brush the inside with simple syrup if using.

5️⃣ Fill

Spread 1–2 tablespoons almond cream inside each croissant. Close gently.

Spread a thin layer of almond cream on top of each croissant.

6️⃣ Add Almonds

Sprinkle sliced almonds over the tops and press lightly so they stick.

7️⃣ Bake

Bake for 12–15 minutes until golden, crisp, and the almond topping is set and lightly toasted.

8️⃣ Finish

Cool 5–10 minutes, then dust generously with powdered sugar before serving.

Notes

Day-old croissants work best — they absorb filling without getting soggy.
Use almond flour, not almond meal for smooth texture.
Don’t overfill or the cream will spill out too much while baking.
Warm, not hot serving temp gives the best texture and flavor.
Toast almond flour first (optional) for deeper nutty flavor.