Almond croissants

Ingredients

• 250 gplain flour
• 210 gbutter
• 200 galmonds
• 200 gicing sugar
• 1/2 sachetvanillin sugar
• 200 gvanilla sugar

Instructions

1. 1

   Blanch the almonds

   Boil the almonds for a few minutes, then drain, dry and peel them.

2. 2

   Toast and grind

   Toast the peeled almonds in the oven for a few minutes, then grind them finely.

3. 3

   Sift the flour

   Sift the flour onto a work surface and make a well in the centre.

4. 4

   Make the dough

   Add the room-temperature butter, ground almonds, sugar and vanillin sugar. Knead everything together for about 10 minutes, until the dough is smooth and evenly combined.

5. 5

   Shape the biscuits

   Divide the dough into walnut-sized pieces. Roll each piece between your palms and curve it into a horseshoe.

6. 6

   Bake the biscuits

   Arrange the almond croissants on a buttered or baking-paper-lined oven tray. Bake at moderate heat, 180°C, for about 15 minutes.

7. 7

   Coat with sugar

   When baked, lift the biscuits carefully from the tray with a flat spatula. Place them face down on baking paper that has been sprinkled with vanilla sugar.

What are almond croissants?

Despite their name, these Italian almond croissants are small horseshoe-shaped biscuits rather than flaky, laminated pastries. Their character comes from a simple dough of flour, butter, ground almonds and sugar.

This version toasts and finely grinds the almonds before mixing them in, then finishes the biscuits on a bed of vanilla sugar. The result is a rich, crumbly biscuit with a sweet coating.

Nutrition and macros by portion

The nutrition label shows one serving as written: 862 calories, 11g protein, 104g carbs, 46g fat.

The flour and both sugars provide most of the carbohydrates, while butter and almonds contribute much of the fat; the almonds also supply some protein. Enjoy a few biscuits alongside fruit or plain yoghurt if you want to balance their richness with a fresher accompaniment.

Preparing the almonds

Blanching: a brief boil loosens the almond skins, which are removed after draining and drying. Drying them before toasting helps them toast rather than steam.

Grinding: toast the peeled almonds for just a few minutes, then grind them finely as directed. Keep an eye on them in the oven so they do not become too dark.

Getting the dough right

Butter: use it at room temperature so it can combine smoothly with the flour, almonds and sugars. The recipe calls for 10 minutes of kneading, until the dough feels smooth and well blended.

Shaping: make each piece about the size of a walnut, then roll it between your palms and bend it into a horseshoe. Keeping the pieces similar in size helps them bake at a similar rate.

Watching the bake

Oven: bake at 180°C for about 15 minutes. The recipe describes this as moderate heat; check towards the end, as the biscuits are small and can colour quickly.

Handling: lift them gently from the tray with a flat spatula when baked. They may be delicate while warm, so avoid gripping or bending them.

The vanilla-sugar finish

Sugar bed: scatter the vanilla sugar over baking paper before setting the biscuits down face first. This gives the underside a sweet coating as they rest.

Serving: let the biscuits settle before moving them to a plate, then serve with coffee, tea or another hot drink.

Planning the time

The stated total time is 55 minutes, including the almond preparation, mixing, shaping and baking. The method gives about 10 minutes for kneading and about 15 minutes in the oven.

The recipe does not specify cooling time, so allow a little extra time if you want the biscuits fully settled before serving or storing.

Recipe notes & tips

• Dry the blanched almonds well before toasting them.
• Grind the toasted almonds finely so they distribute evenly through the dough.
• Use butter at room temperature to make it easier to combine with the dry ingredients.
• Shape the pieces to a similar size so they bake evenly.
• Use a flat spatula to lift the biscuits gently from the tray.
• Sprinkle the vanilla sugar over the baking paper before placing the biscuits face down.

Variations

• Citrus note: add finely grated lemon zest to the dough for a fresh aroma.
• Coarser almonds: leave some of the toasted almonds a little less finely ground for extra texture.
• Smaller biscuits: shape smaller pieces and check them earlier in the bake.
• Vanilla finish: use the vanilla sugar generously on the baking paper for a sweeter coating.
• Coffee pairing: serve the biscuits with espresso or another strong coffee.

Common mistakes to avoid

• Wet almonds: dry them after blanching so they toast rather than steam.
• Over-toasting: watch the almonds closely and remove them after a few minutes.
• Uneven pieces: make the dough portions similar in size for more consistent baking.
• Rough handling: lift the warm biscuits with a flat spatula to avoid breaking them.
• Skipping the sugar bed: sprinkle the vanilla sugar onto the paper before placing the biscuits face down.

How to store

Once completely cool, keep the biscuits in an airtight container at room temperature and enjoy within about 4 days. They are best served as biscuits rather than reheated.

Frequently asked questions