Description
These indulgent almond croissants are buttery, crisp on the outside, and filled with a rich almond cream that’s slightly sweet and nutty. Finished with a light syrup, sliced almonds, and a dusting of powdered sugar, they make a bakery-style treat perfect for breakfast, brunch, or dessert.
Ingredients
Scale
For the Croissants:
8 medium or large croissants
100 g sugar
1/8 teaspoon salt
1 stick unsalted butter
For the Almond Cream Filling:
1 cup almond meal or almond flour
1 teaspoon almond extract
2 large eggs
1 teaspoon lemon zest (optional)
For the Topping:
4 tablespoons amaretto or vanilla extract (alcohol-free option)
2 tablespoons sugar
1 tablespoon water
3 tablespoons sliced almonds
Powdered sugar, for dusting
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Slice each croissant in half horizontally and place them on the prepared baking sheet.
- In a bowl, cream together the butter, sugar, and salt until smooth and fluffy.
- Add the almond flour, eggs, almond extract, and lemon zest (if using), mixing until a smooth almond cream forms.
- In a small saucepan, combine the sugar and water for the syrup and heat until the sugar dissolves. Remove from heat and stir in the amaretto or vanilla extract.
- Lightly brush the inside of each croissant with the syrup.
- Spread a generous layer of almond cream inside each croissant and close them.
- Spread a thin layer of almond cream on top of each croissant.
- Sprinkle sliced almonds evenly over the tops.
- Bake for 15–20 minutes, or until golden brown and slightly crisp.
- Remove from the oven and allow to cool slightly before dusting with powdered sugar.
- Prep Time: 15 minutes
- Cook Time: 20 minutes