Almond Croissant Recipe

In the bowl of a stand mixer fitted with the dough hook, combine flour, sugar, instant yeast, and salt. Mix briefly to blend.

Warm the milk slightly (to about 90°F/32°C) and combine with cold water. Add liquids to the flour mixture while the mixer runs on low speed until the dough comes together, about 1–2 minutes.

Add softened butter (3 tablespoons) and continue mixing on medium-low for 4–6 minutes until dough is smooth, slightly tacky but not sticky. If dough is too dry add up to 1 tablespoon water; if too wet add a tablespoon of flour.

Shape dough into a rectangle, wrap in plastic, and refrigerate for 30 minutes to relax gluten before laminating.

While dough is chilling, prepare the butter block. On a sheet of parchment, place the 12 oz cold butter and cover with another parchment. Pound and roll with a rolling pin into a 7x8 inch rectangle about 1/2 inch thick. Keep edges as even as possible.

Chill the butter block until firm but still pliable, about 15–20 minutes. It should be the same firmness as the chilled dough when ready to laminate.

On a lightly floured surface, roll the chilled dough into a rectangle roughly 10x14 inches. Center the butter block on the dough and fold the dough over the butter like an envelope so the butter is completely enclosed. Seal the edges well.

Roll the enclosed dough gently into a long rectangle about 8x20 inches, keeping even thickness. Perform a letter fold (fold one third over center, then the other third over that). This is one turn. Wrap and chill for 30 minutes.

Remove, rotate 90°, roll again to 8x20 inches and repeat the letter fold for the second turn. Wrap and chill another 30 minutes.

For a flaky croissant, perform a third turn: repeat rolling and one more letter fold. Chill the dough for at least 1 hour or overnight (preferred) before shaping.

Lightly flour work surface. Roll laminated dough into a rectangle about 12x20 inches and 1/8–1/4 inch thick. Trim edges to even rectangle.

Cut the dough into triangles: for 8 small croissants, cut into 8 equal wide triangles (about 5–6 inch base). For 4 large croissants, cut wider triangles.

Optional: stretch each triangle gently at the base to elongate. Roll from the base toward the tip, tucking the tip under the croissant to help it keep shape. Place croissants on a parchment-lined baking sheet with room to expand, points tucked under.

Cover loosely with plastic or a clean towel and proof at 75–80°F (24–27°C) until nearly doubled and jiggly, about 1.5–2 hours depending on ambient temperature.

Make Almond Frangipane

While croissants proof, prepare the frangipane. In a medium bowl, cream the 3/4 cup softened butter with powdered sugar until light and fluffy (2–3 minutes).

Beat in the eggs one at a time until fully incorporated, then mix in almond flour, vanilla, almond extract, and the pinch of salt until smooth. Transfer frangipane to a piping bag or cover and refrigerate briefly if too soft.

Preheat oven to 375°F (190°C) with rack in middle position when proofing is nearly complete.

Make egg wash by whisking 1 large egg with 1 tablespoon water until smooth. Lightly brush each unbaked croissant with egg wash — be careful not to break the lamination or deflate them; one light coat is enough.

Using a small piping tip or offset spatula, make a thin slit or a shallow pocket along the top of each croissant (or after baking, see note). Pipe about 1–2 tablespoons of frangipane into each croissant's pocket. Reserve about 2–3 tablespoons frangipane for decorating after bake.

Sprinkle sliced almonds over each croissant and lightly brush exposed almond and pastry with a second light egg wash if desired.

Bake croissants in preheated oven for 18–22 minutes for small croissants (22–28 minutes for large) until golden brown, puffed, and fully baked. Rotate the pan halfway through baking for even color.

While croissants bake, warm apricot jam with 1 teaspoon water in a small saucepan or microwave until brushable; strain if needed.

When croissants are done, remove from oven. Immediately brush each hot croissant with the warmed apricot glaze to give a shiny finish and to add a touch of sweetness.

If you reserved frangipane, pipe a decorative layer of about 1 tablespoon of frangipane on top of each glazed croissant and sprinkle additional sliced almonds. For a deeper almond flavor, dust lightly with powdered sugar just before serving.

Cool croissants on a rack for 10–15 minutes — they can be served warm or at room temperature. Store leftovers in an airtight container for up to 2 days, refresh in a 300°F (150°C) oven for 5–7 minutes to re-crisp.