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Ingredients
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Almond Croissant (makes 6)
Almond Frangipane Filling
Almond Glaze & Topping
Method
Almond Croissant (makes 6)
Prep croissants
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Using a sharp serrated knife, slice each croissant horizontally about two-thirds of the way through so it opens like a book but remains connected. Spread about 1/2 tablespoon of the softened butter inside each sliced croissant (this helps keep them moist).
Almond Frangipane Filling
Make frangipane
In a medium bowl, cream 113 g softened unsalted butter with 100 g granulated sugar until light and fluffy (about 2–3 minutes) using a hand mixer or whisk. Beat in 1 large egg until fully incorporated. Stir in 100 g almond flour and 15 g all-purpose flour until smooth. Add 1 tsp almond extract and 1 tsp rum or amaretto (optional) and mix until homogeneous. Scrape down the bowl; the filling should be spreadable but not runny. If too thick, add a teaspoon of milk.
Assemble croissants
Spoon about 2 to 3 tablespoons of frangipane into the bottom half of each buttered croissant (enough to fill and create a generous almond layer). Close the croissant gently and press slightly to distribute the filling. If you have leftover frangipane, pipe or spread it on top of the closed croissant for a more pronounced almond appearance.
Almond Glaze & Topping
Egg wash & topping
Whisk 1 egg in a small bowl until uniform. Lightly brush the tops of the filled croissants with the egg wash—this helps the sliced almonds adhere and gives a golden color. Sprinkle each croissant with toasted sliced almonds (about 1 tablespoon per croissant). If desired, sprinkle a pinch of coarse sugar on top for extra crunch.
Bake
Place the prepared croissants on the parchment-lined baking sheet, leaving a little space between each. Bake in the preheated 350°F (175°C) oven for 12–16 minutes, until the tops are golden, the filling is set, and almonds are lightly toasted. Rotate the pan once halfway through for even browning.
Glaze
While croissants bake, make the glaze by whisking 120 g powdered sugar with about 2 tsp milk or water until smooth and pourable. Adjust liquid a drop at a time to reach a thick but drizzleable consistency.
Finish
Remove croissants from the oven and let rest on the baking sheet for 5 minutes. Drizzle the powdered-sugar glaze over the warm croissants using a spoon or small piping bag. Allow glaze to set for 10–15 minutes before serving.