Almond Croissants Recipe
Today I’m sharing a delightful French pastry that’ll make any morning brighter, make your guests happier, and make you wonder how in the world you have never heard of it. This recipe proves you don’t have to go to a fancy French bakery to get a pastry that tastes and looks sophisticated. So, first thing is, I don’t actually make the croissants from scratch. It’s just something that I have not tried. I figure if I have a day to invest a couple hours into something like this, I’ll go, “You know, croissants have been on my bucket list for a long time now, I think I’ll go for it.” But since that day has not happened, we’re using Cosco’s large, buttery, flaky, croissants for this recipe. And once you have your croissants, it’s really very simple; more simple than you may think. We’re talking about a crisp-on-the-outside croissant with toasted almonds, and soft inside with an absolutely delicious almond cream. Dust with powdered sugar to give it that effect, and serve. (And have everyone begging for the recipe!)
Almond Croissants
Ingredients
- 6 croissants
- 1 cup + 1 1/2 Tbsp almond flour/meal
- 1 Tbsp + 1 tsp all-purpose flour
- 1/2 cup + 1 Tbsp softened butter
- 1 cup + 1/8 cup powdered sugar
- 1 egg
- 2 tsp water
- Sliced almonds to sprinkle on top
Instructions
- Preheat oven to 375 degrees F.
- Line a baking sheet with parchment paper and slice croissants in half. Don't completely slice off the top from the bottom.
Almond Cream:
- Sift the almond flour into a medium bowl, breaking up any lumps with a spoon. Add the flour and whisk together.
- Add the butter into your stand mixer fitted with the paddle attachment and beat until creamy.
- Add the powdered sugar and beat (starting on the lowest setting so it doesn't poof everywhere) until fluffy and well combined, scraping down the bowl as needed.
- Add half of the almond flour mixture and mix to combine, then add the other half and mix, scraping the bowl as needed.
- Add the egg and water and mix until well combined and smooth. Scrape down the sides of the bowl and from the bottom up to make sure everything's well mixed.
- Spread 1 1/2 Tbsp of almond cream in each croissant. Spread a good 1 Tbsp on top and sprinkle with sliced almonds.
- Bake for 15-17 min until golden and fragrant. Don't over-bake!
- Let cool a little bit before dusting with powdered sugar. Enjoy!
Thank you for this Denae! Can’t wait to try it! -from someone who doesn’t have a lot of extra time to experiment in the kitchen
You’re welcome Rosella. I hope you love them. ❤️
Great food pictures ! makes me want to go make them now! ☺
Beatiful photos! These look absolutely scrumptious!
Thanks, Alyssa!
My absolute favorite!!! They’re sooooo good😋😋😋!!! Beautiful pics too👌🏻
Thanks Lisa!
Are these baked open faced or do I close them ??
Hi Brittany! You close them.
Ok thank u can’t wait to try them they look and sound delicious 😋😋