Almond Croissant Recipe

Activate Yeast

In a small bowl, mix warm water and active dry yeast. Let it sit for about 10 minutes until it becomes frothy.

Mix Dry Ingredients

In a large bowl, whisk together all-purpose flour, granulated sugar, and salt.

Combine Wet Ingredients

In a separate bowl, combine milk, melted unsalted butter, and the activated yeast mixture. Add the egg and whisk until smooth.

Form Dough

Gradually pour the wet mixture into the dry ingredients while stirring. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.

First Rise

Place the kneaded dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

Prepare Filling

In a medium bowl, mix together almond paste, granulated sugar, vanilla extract, and almond extract until smooth and well combined.

Roll Out Dough

Once the dough has risen, punch it down and roll it out on a floured surface into a large rectangle, about 1/4 inch thick.

Add Filling

Spread the almond filling evenly over the rolled-out dough, leaving a small border around the edges.

Shape Croissants

Cut the dough into triangles and roll them up from the wide end to the point. Place each rolled croissant on a baking sheet lined with parchment paper.

Second Rise

Cover the croissants with a cloth and let them rise again for about 30 minutes.

Preheat Oven

Preheat your oven to 375°F (190°C).

Add Toppings

Brush the tops of the croissants with melted butter and sprinkle with sliced almonds.

Bake

Bake the croissants for 15-20 minutes or until golden brown. Let them cool slightly before dusting with powdered sugar.