Almond Croissant Recipe
French · Dessert · 65 min total
Flaky, buttery croissants filled with rich almond cream and topped with sliced almonds and powdered sugar. This homemade version rivals any bakery.
45
min prep
min prep
20
min cook
min cook
8
servings
servings
380
kcal/serving
kcal/serving
Ingredients
- 1 batch croissant dough (store-bought or homemade, about 500g)
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 cup almond flour
- 2 large eggs
- 1 teaspoon almond extract
- 1/4 cup all-purpose flour
- 1/4 cup sliced almonds
- 1 egg, beaten (for egg wash)
- 2 tablespoons powdered sugar (for dusting)
Instructions
- Prepare almond cream: In a bowl, cream together softened butter and sugar until light. Add almond flour, eggs, almond extract, and all-purpose flour; mix until smooth. Refrigerate for 30 minutes.
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Roll out croissant dough into a large rectangle (about 12x16 inches). Cut into 8 triangles.
- Place a spoonful of almond cream (about 2 tablespoons) at the wide end of each triangle. Roll up from the wide end to the tip, forming a crescent shape.
- Place croissants on prepared baking sheet, curving the ends inward. Brush with beaten egg and sprinkle with sliced almonds.
- Bake for 18-20 minutes until golden brown. Let cool on a wire rack, then dust with powdered sugar.
Tips
- For extra flavor, add 1/4 cup of raspberry jam under the almond cream before rolling.
- Store in an airtight container at room temperature for up to 2 days.
- Rewarm in a 300°F oven for 5 minutes before serving.
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