Croissant Almond Recipe

Thaw and prepare dough

If using frozen croissant dough, thaw according to package directions until pliable and chilled (usually 2–4 hours in refrigerator). Lightly flour the work surface with 1 tbs all-purpose flour. Unroll or unfold the croissant dough sheet into a rectangle about 12 x 8 inches.

Cut and shape

Using a sharp knife or pizza cutter, trim edges for an even rectangle if needed. Cut the dough into 8 equal triangles (for standard-sized croissants) by first cutting into 4 strips lengthwise and then halving each strip diagonally. Keep the dough chilled if it becomes too warm.

Pre-shape

Brush a small amount (about 1 tbs) of softened butter lightly on the inside of each triangle where it will be rolled to enrich the layers. Starting at the wide end of each triangle, roll toward the point, stretching slightly as you roll to create tension and a tight spiral. Curve the rolled croissants into a crescent shape if desired and place them on a parchment-lined baking sheet with space to expand.

Make frangipane

In a medium bowl, cream 113 g room-temperature butter with 100 g granulated sugar until light and fluffy (2–3 minutes with a hand mixer). Add 1 large egg and mix until incorporated. Stir in 100 g almond flour and 15 g all-purpose flour until smooth. Add 1/2 tsp almond extract and 1/4 tsp vanilla extract (optional). The mixture should be spreadable but hold shape—if too thick, you can add a teaspoon of milk.

Chill briefly

Transfer frangipane to a piping bag or a bowl and refrigerate for 10–15 minutes so it firms slightly for easier handling.

Prepare almond paste

Soften 100 g almond paste by kneading it briefly with your hands or by pulsing in a food processor until pliable. If too stiff, warm for a few seconds in the microwave. Break into small pieces and place into a small piping bag or zip-top bag with a corner snipped. This paste will be used to add concentrated almond layers inside the croissant and to pipe a decorative line on top after baking.

Toast sliced almonds

Spread 60 g sliced almonds on a small baking sheet and toast in a 160°C/320°F oven for 5–7 minutes, watching closely, until lightly golden and fragrant. Remove and cool. These will be used to top the croissants before baking.

Fill croissants

Using a small paring knife, make a shallow horizontal slit (about 1/2 inch) near the wider base of each rolled croissant (do not cut through). Pipe about 1 tablespoon of frangipane into the slit so it fills into the interior layers. Insert a small piece (about 10–12 g) of softened almond paste into each slit on top of the frangipane for an extra almond core. Smooth the seam lightly to close.

Egg wash and top

Preheat oven to 190°C/375°F. Beat together 1 whole egg, 1 egg yolk, and 1 tsp milk to make the egg wash. Gently brush each croissant with egg wash, taking care not to let the wash pool where you filled them. Sprinkle toasted sliced almonds evenly over the top and press lightly so they adhere.

Bake

Bake croissants in the preheated oven for 18–22 minutes, rotating the pan halfway through, until they are deep golden brown and puffed. If they brown too quickly, lower oven temperature by 10–15°C and continue baking until done. Internal frangipane should be set.

Pipe almond paste & finish

Remove croissants from oven and allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack. While still slightly warm, pipe a thin line of the softened almond paste across the top of each croissant (you can heat the paste very slightly to make it easier to pipe). Sift 10 g confectioners' sugar over the croissants just before serving.