Almond Croissant Recipe

Mix and knead

Warm the milk to about 95–100°F (warm, not hot). In a large bowl or stand mixer fitted with a dough hook, combine flour, sugar, instant yeast, and salt. Add warm milk, warm water, softened butter and 1 egg. Mix on low until combined, then knead on medium for 6–8 minutes until the dough is smooth and slightly tacky but not sticky.

First chill

Shape dough into a rough rectangle, wrap in plastic wrap and refrigerate for at least 1 hour (chill thoroughly — firm but still pliable).

Prepare butter block

Place the 1 cup cold butter between two pieces of parchment. Using a rolling pin, pound and roll the butter into a 7 x 9 inch rectangle about 1/4 inch thick. Keep chilled in the refrigerator until the dough is ready — butter should be pliable but cool, not soft and greasy.

On a lightly floured surface, roll chilled dough into a 10 x 14 inch rectangle. Center the butter block on the lower two-thirds of the dough. Fold the top third of dough down over the butter, then fold the bottom third up (envelope fold) to fully encase the butter. Seal edges gently. Turn the dough 90 degrees (so the short edge faces you). Roll into a 10 x 14 inch rectangle again. Perform a single letter fold (fold into thirds). Wrap and refrigerate for 30–45 minutes. Repeat the roll and single fold two more times for a total of 3 folds, chilling 30–45 minutes between folds. After the final fold, chill the dough until firm, at least 1 hour or overnight.

Remove chilled laminated dough and let sit 10 minutes to become workable. On a lightly floured surface, roll dough to a 12 x 18 inch rectangle about 1/8 inch thick. Trim edges into a clean rectangle. Cut the dough into 9 triangles approximately 6 inches wide at the base and 9 inches tall. To shape croissants: starting at the base of each triangle, gently stretch the base, then roll toward the tip tightly but without squeezing out the layers. Place shaped croissants onto parchment-lined baking sheets, tip side down and with enough space to expand. Cover loosely with plastic or a lightly greased shower cap and proof at 75–80°F until nearly doubled, about 1.5–2 hours (times vary with room temperature).

Make frangipane

In a bowl, cream 1/2 cup softened butter with 2/3 cup granulated sugar until light. Beat in 1 egg until incorporated. Add almond flour, 1 tablespoon flour and almond extract; mix until smooth. Transfer frangipane to a piping bag or bowl for spreading.

Preheat oven to 375°F (190°C) with rack in middle. Prepare egg wash by whisking 1 egg with 1 tablespoon milk. When croissants have proofed and are puffy, brush gently with egg wash (do not deflate). Bake croissants for 12–16 minutes until deep golden brown and fully puffed. Remove from oven and let cool slightly on the baking sheet for 5 minutes.

Using a small serrated knife, slice a shallow pocket along the side or top of each croissant (or slice the croissant horizontally like a sandwich). Pipe or spoon about 1.5–2 tablespoons of frangipane into each croissant pocket and smooth. Return croissants to the baking sheet and sprinkle the tops with sliced almonds, pressing lightly so they adhere. Brush any exposed tops with warmed apricot jam (optional) to glaze.

Return filled croissants to the oven for a second bake (to set frangipane and toast almonds) for 8–10 minutes at 350°F (175°C) until frangipane is set and almonds are golden. Remove and cool on a rack.

Once cooled slightly, dust with powdered sugar before serving.