Almond Croissant Recipe

Make Almond Cream

In a medium bowl, beat the room-temperature butter with a hand mixer until smooth and creamy (about 1–2 minutes). Add the powdered sugar and beat on low until combined, then increase speed and beat until light (1–2 minutes). Mix in the almond flour, all-purpose flour, and salt until a uniform crumb forms. Add the whole egg, almond extract, and vanilla; beat on medium until smooth and spreadable (about 1 minute). If too stiff, scrape bowl and beat a few seconds more. Transfer almond cream to a piping bag or cover and refrigerate until ready to use (can chill up to 2 days).

Place sugar and water in a small saucepan over medium heat. Stir until sugar dissolves and mixture comes to a simmer, then remove from heat. Allow to cool slightly and stir in almond liqueur or vanilla if using. Cool to room temperature before using.

Prepare Croissants

If using store-bought rolled dough: roll and shape into 8 croissants according to package instructions. If using pre-baked croissants: split horizontally using a serrated knife and scoop out a small portion of crumb to create a pocket for almond cream. If using raw shaped croissant dough: shape and place on a parchment-lined baking sheet, leaving space between each. Chill in refrigerator for 15–20 minutes to firm up dough if it has warmed.

Fill Croissants

Preheat oven to 375°F (190°C). In a small bowl, whisk the egg with 1 tablespoon milk to make egg wash. If using whole raw croissant dough shapes: pipe or spoon about 2 tablespoons of almond cream into the center of each croissant (or along the inner curve) leaving edges free so they can expand. For pre-baked croissants: spread ~3 tablespoons of almond cream into each hollowed croissant and then sandwich top back on (or pipe on top). Brush each croissant lightly with egg wash, then sprinkle with toasted sliced almonds, pressing gently so they stick.

Bake

Bake in the preheated oven for 15–20 minutes for raw dough (until golden brown and puffed) or 10–12 minutes for filled pre-baked croissants (to warm filling and toast almonds). Rotate the pan halfway through for even browning. Internal almond cream should be set and edges golden.

Finish

If using simple syrup, brush warm croissants lightly to add shine and moisture. Allow croissants to cool 10 minutes on the sheet, then transfer to a rack. Once slightly cooled, dust generously with powdered sugar. Serve warm or at room temperature. Store leftovers in an airtight container for 1–2 days (reheat gently in a low oven to refresh).