Almond Croissant Recipe

Prepare the dough

Warm the milk until just lukewarm (about 95°F / 35°C). In the bowl of a stand mixer fitted with the paddle or dough hook, combine 3.5 cups flour, 2 tsp instant yeast, 3 tbsp sugar and 1 tsp salt. Add 1 cup lukewarm milk, 1/4 cup water and 2 tbsp softened butter. Mix on low until a shaggy dough forms, then knead 3–4 minutes until smooth but still slightly tacky. Shape into a rough rectangle, cover with plastic and refrigerate 30 minutes to relax.

Prepare the butter block

While dough chills, place 12 oz cold unsalted butter between two sheets of parchment. Using a rolling pin, pound and roll the butter into a 7x8 inch rectangle about 1/4 inch thick. Keep butter cold but pliable; refrigerate if it softens too much.

Laminate (Envelope fold) - First encasing

On a lightly floured surface, roll chilled dough into a 10x12 inch rectangle. Place the butter block centered on the lower two-thirds of the dough. Fold the top third down over the butter, then fold the bottom third up (envelope) so butter is fully enclosed. Seal edges by pinching lightly. Turn seam to the right (3 o'clock).

Roll and fold - 3 turns

Roll the dough seam-side down into a 8x20 inch rectangle (roll gently to avoid butter oozing). Fold in thirds (letter fold) so that left third folds over center then right third folds over. This is one turn. Wrap and chill 30–45 minutes. Repeat two more times (for a total of 3 turns), chilling 30–45 minutes between each turn. Keep dough chilled but pliable; do not let butter melt.

Shape croissants

After final chill, roll dough to about 10x24 inches and 1/8–1/4 inch thick. Trim edges to square. Cut into two 12-inch strips lengthwise, then cut each strip into 4 triangles (base about 5 inches). Lightly stretch each triangle from base to tip, brush a thin layer of apricot jam (about 1/2 tsp) along the base if using. Place 1–1 1/2 tbsp almond crème near the base (see almond crème directions). Starting at the base, roll toward tip, tucking the tip under the croissant to hold shape. Place on a parchment-lined baking sheet with space between and curve ends inward to form crescent.

Proof

Prepare a warm (not hot) proofing area ~75–80°F (24–27°C). Beat 1 whole egg with 1 tsp water for egg wash. Lightly egg-wash each croissant and cover loosely with plastic or a damp towel. Proof until nearly doubled and jiggly, about 1.5–2 hours depending on temperature. If over-proofed they will collapse; they should show visible rise and flakiness.

Bake

Preheat oven to 375°F (190°C). Brush croissants again lightly with egg wash. Sprinkle a few sliced almonds on top of each. Bake middle rack 18–22 minutes until deep golden brown and internal temp ≈200°F (93°C). Rotate pan halfway through for even color.

Make the almond crème (frangipane)

In a medium bowl, cream 6 tbsp softened unsalted butter with 3/4 cup granulated sugar until light and fluffy (about 2–3 minutes). Add 1 egg and mix until incorporated. Stir in 1 cup almond flour, 1 tbsp all-purpose flour and 1/2 tsp almond extract until smooth. Transfer to a piping bag or use a spoon and refrigerate until ready to use; it should be pipeable but firm. Use about 1–1 1/2 tbsp per croissant when assembling.

Additional filling step (optional)

If using apricot jam: warm 3 tbsp apricot jam gently and strain if needed to remove chunks; brush a thin smear on the dough base before piping almond crème. This helps adhesion and adds shine/fruit balance.

Finish after baking

After croissants are baked and still warm, brush lightly with warmed apricot jam for extra gloss (optional). Once cooled slightly, dust with powdered sugar and serve. If you want extra almond flavor, pipe or spread a small amount (reserve 1 tbsp) of frangipane into a slit in the top after baking and dust with powdered sugar.

Make egg wash

Whisk together 1 whole egg, 1 egg yolk and 1 tsp water until smooth. Strain if necessary. Use to brush croissants prior to proofing and again just before baking to achieve deep golden color.

Toasted almonds

Toast 1/2 cup sliced almonds in a dry skillet over medium heat for 2–3 minutes, stirring constantly, until fragrant and lightly golden. Cool before sprinkling on egg-washed croissants just before baking.