Almond Croissant Recipe

Prepare dough

If using frozen dough, thaw according to package directions until pliable but still cold (typically overnight in refrigerator or a few hours at cool room temp). Lightly flour your work surface with 1–2 tablespoons flour. Unroll or roll out the dough into a roughly 10x12 inch rectangle (if using a sheet, work gently to maintain layers). If dough comes in pre-cut triangles, proceed to the shaping step below using those triangles.

Cut and shape

If starting from a rectangle, cut the dough into 6 equal triangles (for standard-sized croissants) by cutting lengthwise into 3 strips then diagonal to form triangles. If using pre-cut triangles, stretch each triangle very slightly at the base so it’s marginally larger for rolling. Keep the dough cold while working; if it becomes warm and sticky, chill 10–15 minutes.

Make frangipane

In a medium bowl, cream the softened unsalted butter and granulated sugar until pale and smooth (2–3 minutes by hand or 1–2 minutes with a mixer). Mix in the almond flour and 15 g all-purpose flour until evenly combined. Add the egg, almond extract, and a pinch of salt; beat until smooth and spreadable. Transfer frangipane to a piping bag or a small bowl and chill briefly if too soft (10–15 minutes).

Optional almond paste

If using almond paste for a more pronounced center, break it into small pieces, soften by kneading with a little warmed hands or a few seconds in microwave (very short bursts), and roll into 6 equal logs (about 10 g each). These will be placed inside each croissant before rolling.

Fill and roll

Preheat oven to 375°F (190°C). Line a baking sheet with parchment. For each triangle: place about 1–2 tablespoons (approximately 20–25 g) of frangipane near the base of the triangle. If using almond paste logs, place one log on top of the frangipane. Starting at the base, gently roll the dough toward the tip, stretching slightly as you roll to get a tight spiral but not tearing the dough. Place each rolled croissant seam-side down on the prepared sheet, tucking the tip under to prevent unrolling.

Egg wash

Beat the whole egg with 1 teaspoon water to make an egg wash. Lightly brush the croissants with egg wash being careful not to deflate the layers. Chill the tray in the refrigerator for 10–15 minutes to firm up the butter and help layers keep shape (optional but recommended).

Add almonds

Brush a second light layer of egg wash just before baking and sprinkle sliced almonds over the tops, pressing very lightly so they adhere.

Bake

Bake in the preheated 375°F (190°C) oven for 18–22 minutes, rotating the pan halfway through, until the croissants are deep golden brown and puffed. If the almonds brown too quickly, tent loosely with foil for the final few minutes.

Cool

Remove from oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool another 10–15 minutes.

Make glaze

While croissants cool for a few minutes, whisk powdered sugar with 1 teaspoon milk or water until a thick but pourable glaze forms. Adjust with tiny amounts of liquid if needed.

Glaze and dust

Once croissants are warm (not hot), drizzle or brush the glaze over the tops. Optionally dust with a light sprinkle of additional powdered sugar after glaze sets (a few minutes).

Optional syrup soak

If using simple syrup, lightly brush 1 tablespoon of simple syrup over the tops immediately after baking to add shine and moisture. This is optional but adds extra sweetness and keeps croissants tender.