With this recipe for Easy Almond Croissants, we will show you how to transform store-bought croissants into a French-style pastry that you may expect to find in a bakery. It is a simple recipe and so easily made – in less than a half hour, you can be enjoying them with your coffee.
Why you’ll love this recipe:
You don’t need to be a fully trained pastry chef to achieve this fantastic result. In fact, this recipe is so simple that it’s suitable for a beginner cook as well as a more experienced cook.
This easy recipe for Almond Croissants will give you delicious, flaky, buttery pastries with minimal effort.
You will love these Easy Almond Croissants because:
- All the ingredients are readily available.
- This recipe uses store-bought croissants and an easily made almond cream for the filling and topping.
- It is a great way to freshen day-old croissants and present them in a different manner.
- In 30 minutes or less you can be enjoying a fresh, home-baked Almond Croissant.
- They are perfect for leisurely breakfasts and ideal when having a brunch party.
- If catering for a group, it is easy to increase the ingredients.
Ingredients in this recipe:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
Croissants – I use all butter croissants from my local supermarket. The croissants I used were 13 x 5 cm (5 x 2 inches) approximately. You can use smaller or larger if you prefer – adjust the quantity of almond mixture as needed.
Butter – we use unsalted butter.
Almond flour – almond flour is made from finely ground blanched almonds. If you prefer, you can use almond meal from whole almonds.
Icing/powdered sugar – it is easy to combine with the other ingredients.
Plain/all-purpose flour – helps to amalgamate the ingredients for the almond paste.
Vanilla extract – for the best flavour, use a good quality extract from vanilla beans, not synthetically flavoured essence.
Almond extract – use a natural extract made from whole almonds. It is a potent ingredient, so I recommend using it carefully.
Flaked almonds – the flakes reinforce the almond flavour and provide textural contrast, becoming crunchy and golden as they bake.
How To Make Almond Croissants:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
1 – Prepare your almond filling:
In a medium bowl, combine the butter, almond flour, all-purpose flour, icing/powdered sugar and the extracts. Using hand beaters, combine until a smooth paste forms.
2 – Fill the croissants:
Cut the croissants in half lengthways. Spread on approximately one tablespoon of the almond mixture onto one half of the croissant. Close to sandwich together. Place on a lined baking tray.
3 – Top with almond mixture:
Spread an additional teaspoon or two on top of the closed croissants.
4 – Add your almonds:
Top with flaked or sliced almonds, pressing gently so they adhere.
Tips for success and FAQs:
This is a great way to use up day-old croissants and present them in a different manner.
To make it easier to split the croissants, use a sharp serrated knife.
Yes, you can assemble them a day ahead of time and store covered in the fridge in an airtight container. Alternatively, make the almond cream up to four days ahead of time and bring it to room temperature before using.
Store them in an airtight container, at room temperature, for up to 1 day. To reheat, bake them in a 180 degrees C (350F) oven for about 10 minutes until warmed through. A microwave is not suitable – it will make them soggy.
The assembled Almond Croissants can be frozen for up to two months. Ensure they are wrapped well in plastic wrap or stored in an airtight container to avoid freezer burn. Reheat from frozen, wrapped in aluminium foil, in a 180 degrees C (355 F) oven for 15-20 minutes.
Variations and substitutions:
Almond extract – this is a strong flavouring. If you’re not fond of almond flavour, I recommend you use half the amount in the recipe or use an additional ½ teaspoon of vanilla.
Almond flour – almond flour is made from finely ground blanched almonds. If you prefer, you can use almond meal from whole almonds.
Serving suggestions:
These Easy Almond Croissants are the ultimate sweet breakfast pastry. To fully appreciate them, serve them while still warm, fresh from the oven. Add a dusting of icing/powdered sugar, and they’re ready to enjoy.
The croissants are a perfect way to start the day, be it a leisurely breakfast or when entertaining friends over brunch. Enjoy the Almond Croissants with a cup of coffee or for a more celebratory occasion, a glass of champagne.
My Easy Almond Croissants are so easy that you will want to make them often. They are perfect for leisurely weekend breakfasts or brunch parties and are a guaranteed crowd-pleaser. Be sure to try them – you will be glad that you did.
Alex xx
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Easy Almond Croissants
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
Ingredients
- 4 Croissants – I use day old croissants See Note 1
- ⅓ cup (80 g) unsalted butter – at room temperature
- 1 cup (100 g) almond flour
- ⅓ cup (45 g) icing/powdered sugar
- 2 tablespoon all-purpose/plain flour See Note 2
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract – or to taste
- ½ cup (40 g) flaked or sliced almonds
- icing/powdered sugar – for dusting
Instructions
- Preheat oven to 180 Degrees C. (355 F)
- Line a baking tray with baking paper.
- Cut each croissant in half lengthways.
- In a medium bowl, combine the butter, almond flour, all-purpose flour, icing/powdered sugar and the extracts. Using hand beaters, combine until a smooth paste forms.
- Open each croissant and fill them with approximately one tablespoon of the almond mixture. Close to sandwich together. Place on the baking tray.
- Spread an additional teaspoon or two on top of the croissants, and top with flaked almonds, pressing gently so they adhere.
- Bake for 12 minutes or until lightly golden brown.Serve with a dusting of icing/powdered sugar.
Notes
- Croissants: I use all butter croissants from my local supermarket. The croissants I used were 13 x 5 cm (5 x 2 inches) approximately. You can use smaller or larger if you prefer – adjust the quantity of almond mixture as needed.
- Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons).
- Storage: store in an airtight container, at room temperature, for up to one day. To reheat, bake them in a 180 degrees C (355 F) oven for about 10 minutes until warmed through. A microwave is not suitable – it will make them soggy.
- Freezing: the assembled Almond Croissants can be frozen for up to two months. Ensure they are wrapped well in plastic wrap or stored in an airtight container to avoid freezer burn. Reheat from frozen, in a 180 degrees C (355 F) oven for 15-20 minutes.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
This post was originally published in September 2018. It has been updated with new photos and more information. The recipe remains the same.
Miri
Wow, these are delightful!
Alexandra
This is a great recipe. The almond cream transforms shop-bought croissants; they look and taste very professional. I do hope that you try them. 🙂
Jenne
This is such a delicious recipe for breakfast!
Alexandra
Thanks so much, Jenne 🙂
Erin
Oh Alex you had me hooked on these a few years back.. looking forward to trying your recipe! Yum!
Alexandra
Hi Erin!! I remember those days well 🙂 I hope you’ll love this recipe xx