Almond Croissants with Frangipane and Toasted Almonds Recipe
Introduction
Almond croissants are a delightful twist on the classic breakfast pastry, filled with a rich and creamy almond frangipane. This recipe uses store-bought croissants to create a decadent treat that’s perfect for brunch or a special snack.
Ingredients
- 1/4 cup (50g) granulated sugar
- 1/4 cup (60ml) water
- 1 tablespoon dark rum, or 1 teaspoon vanilla extract
- 1 cup (96g) almond flour
- 1 tablespoon all-purpose flour
- 1/4 teaspoon kosher salt
- 1/2 cup (113g) unsalted butter, at soft room temperature
- 1 cup (113g) powdered sugar
- 1 large egg
- 1/2 teaspoon almond extract
- 6 store-bought or leftover croissants
- 1/2 cup (43g) sliced almonds
- Powdered sugar, for dusting
Instructions
- Step 1: Preheat the oven to 350°F and position a rack in the center. Line a baking sheet with a silicone baking mat or parchment paper.
- Step 2: Make the simple syrup by combining granulated sugar, water, and rum (or vanilla) in a small saucepan. Heat over medium, swirling occasionally, until sugar dissolves, about 1–2 minutes. Set aside to cool.
- Step 3: In a medium bowl, whisk together the almond flour, all-purpose flour, and salt, breaking up any clumps.
- Step 4: In a large bowl, mix the softened butter and powdered sugar with a rubber spatula until smooth and creamy.
- Step 5: Add the egg and almond extract to the butter mixture. Stir until fully combined, even if it separates at first, then fold in the almond flour mixture until smooth.
- Step 6: Slice croissants in half horizontally. Brush or dip the cut sides generously with the cooled simple syrup.
- Step 7: Spread about 2 1/2 tablespoons of frangipane on the bottom halves of the croissants. Sandwich with the top halves.
- Step 8: Spread the remaining frangipane (around 1 1/2 tablespoons each) on top of the croissants. Sprinkle with sliced almonds, gently pressing to adhere.
- Step 9: Bake for 20 minutes, until almonds are toasted and frangipane edges are golden. Serve warm or at room temperature.
Tips & Variations
- Use leftover croissants to reduce waste and create a delicious second life for your pastries.
- For a non-alcoholic simple syrup, substitute the rum with vanilla extract or omit entirely.
- Toast sliced almonds lightly before topping for extra crunch and flavor.
- Dust finished croissants with powdered sugar for an elegant presentation.
Storage
Store almond croissants in an airtight container at room temperature for up to 1 day for best freshness. Reheat gently in a low oven to restore crispness before serving. They are best enjoyed the same day they are made.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use homemade croissants?
Absolutely. Homemade croissants work wonderfully with this recipe and will make the almond filling even more special.
Can I prepare the frangipane ahead of time?
Yes, you can make the frangipane a day ahead and keep it refrigerated in an airtight container. Bring it to room temperature before assembling the croissants.
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Almond Croissants with Frangipane and Toasted Almonds Recipe
- Total Time: 40 minutes
- Yield: 6 almond croissants 1x
Description
Delicious almond croissants made with store-bought croissants filled with a creamy almond frangipane and topped with toasted sliced almonds, then baked to golden perfection. The croissants are brushed with a simple syrup to keep them moist and add extra flavor with a hint of rum or vanilla extract.
Ingredients
Scale
Simple Syrup
- 1/4 cup (50g) granulated sugar
- 1/4 cup (60ml) water
- 1 tablespoon dark rum, or 1 teaspoon vanilla extract
Frangipane
- 1 cup (96g) almond flour
- 1 tablespoon all-purpose flour
- 1/4 teaspoon kosher salt
- 1/2 cup (113g) unsalted butter, at soft room temperature
- 1 cup (113g) powdered sugar
- 1 large egg
- 1/2 teaspoon almond extract
Assembly
- 6 store-bought or leftover croissants
- 1/2 cup (43g) sliced almonds
- Powdered sugar, for dusting
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C). Position a rack in the center and line a baking sheet with a silicone baking mat or parchment paper.
- Make Simple Syrup: In a small saucepan over medium heat, combine granulated sugar, water, and dark rum (or vanilla extract). Swirl occasionally until sugar dissolves completely (about 1-2 minutes). Set aside to cool.
- Combine Dry Ingredients: In a medium bowl, whisk together almond flour, all-purpose flour, and kosher salt, breaking up any clumps.
- Combine Butter and Powdered Sugar: In a large mixing bowl, use a rubber spatula to smooth together the softened butter and powdered sugar until creamy and well combined.
- Assemble Frangipane: Add the egg and almond extract to the butter mixture and stir thoroughly. The mixture may separate initially but continue stirring until smooth. Fold in the almond flour mixture until fully combined and smooth.
- Prepare Croissants: Horizontally slice the croissants in half with a serrated knife. Generously brush the cut sides with the cooled simple syrup or quickly dip cut sides into the syrup. Use all the syrup.
- Fill Croissants: Spread about 2 1/2 tablespoons of frangipane on the bottom halves of croissants using two-thirds of the frangipane total. Replace the tops to make sandwiches.
- Top with Frangipane and Almonds: Spread remaining one-third of frangipane evenly over the tops (about 1 1/2 tablespoons per croissant). Sprinkle sliced almonds on top, gently pressing so they stick.
- Bake: Arrange croissants on prepared baking sheet and bake for 20 minutes, or until almonds toast lightly and frangipane browns at edges.
- Serve: Let cool slightly before dusting with powdered sugar. Best served warm or at room temperature on the same day they are made.
Notes
- You can substitute dark rum with vanilla extract if preferred.
- Using day-old croissants helps prevent sogginess and enhances texture.
- Ensure butter is soft but not melted for best frangipane texture.
- Press sliced almonds firmly onto the frangipane topping to ensure they stick during baking.
- Store any leftovers in an airtight container, but almond croissants are best enjoyed fresh the same day.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: French
Keywords: almond croissants, frangipane, simple syrup, baked croissants, almond pastry
