Easy Almond Croissants

Bakery-style almond croissants in minutes! Warm and toasty on the outside with a sweet almond filling.

📝 Ingredients

• 100 g butter, softened (or 1 standard stick)
• 100 g granulated sugar (1/2 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)
• 1/4 cup sugar
• 1/4 cup water
• 1/4 teaspoon almond extract
• 6 large croissants (6-8 depending on size)
• 1/2 cup sliced almonds

👨‍🍳 Instructions

1. 1--- Make your Frangipane Filling ---
2. 2Cream butter and sugar just until smooth- but do not beat it until fluffy. Add eggs gradually, mixing until incorporated.
3. 3Stir in almond flour, all purpose flour, and extract just until combined. Set aside.
4. 4--- Optional Simple Syrup If using day-old croissants ---
5. 5Simmer 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.
6. 6--- Assembly + Bake ---
7. 7Preheat oven to 350℉. Line a baking sheet with parchment.
8. 8Cut 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.
9. 9Spread 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.
10. 10Bake 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.
11. 11After baking, dust with powdered sugar and serve.