Almond Croissant Recipe

Mix and knead dough

Whisk together flour, sugar, instant yeast, and salt in a large bowl. In a separate bowl combine warm water and milk. Add the water-milk mixture and 3 tbsp softened butter to the dry ingredients. Mix until the dough comes together, then knead by hand or with a stand mixer fitted with a dough hook for 6–8 minutes until smooth and slightly elastic. The dough should be tacky but not sticky. Form into a disk, cover with plastic wrap, and chill in refrigerator for 30 minutes.

Prepare butter block

While the dough chills, place 1 cup cold unsalted butter between two sheets of parchment and pound/roll into a square roughly 7x7 inches and about 1/2-inch thick. Keep the edges straight; chill the butter block so it is cold but still pliable (about the firmness of the dough).

Laminate (folding and turning)

On a lightly floured surface roll the chilled dough into a 10x14-inch rectangle. Place the chilled butter block centered on the lower two-thirds of the dough (or on the center if following book fold method). Fold the uncovered dough flap over the butter, then fold the remaining flap on top to encase the butter (a letter fold). Seal edges with your fingers. Roll the package into a rectangle about 10x18 inches, keeping even thickness. Perform a single turn (fold into thirds like a letter). Wrap and chill 30–45 minutes. Repeat the roll and single turn two more times for a total of three single turns, chilling 30–45 minutes between turns to keep butter and dough cold. After final turn, wrap and chill at least 1 hour or preferably overnight (up to 24 hours) before shaping.

Shape croissants

After chilling, roll the dough into a large rectangle about 12x20 inches and roughly 1/8-inch thick. Trim edges so they are straight. Cut the dough into triangles about 4 inches at the base and 8–9 inches tall (you should get ~12–16 triangles depending on trimming). For each triangle, make a small slit at the base, gently stretch the base, then roll from base to tip to form a crescent. Place shaped croissants on a parchment-lined baking sheet, tip tucked under to hold shape. Cover loosely with plastic or a damp towel and proof in a warm place (75–80°F / 24–27°C) until puffy and approximately doubled, about 1.5–2 hours.

Egg wash

Whisk 1 egg with 1 tbsp water and brush lightly over proofed croissants just before baking. Reserve some egg wash for brushing the tops after frangipane is applied. Preheat oven to 375°F (190°C).

Bake plain croissants (if you want to bake then fill)

If you plan to bake croissants first then fill, bake at 375°F for 15–18 minutes until deep golden and layered. Cool completely before slicing and filling with frangipane. For the almond croissant method below, bake after frangipane application (see Assembly & Finishing).

Make the frangipane while croissants are proofing or chilling. In a bowl, cream 6 tbsp softened butter with 3 tbsp granulated sugar and 2 tbsp light brown sugar until light and fluffy (2–3 minutes). Add 1 large egg and mix until incorporated. Stir in 1 cup almond flour and 1 tbsp all-purpose flour until smooth. Add 1 tsp almond extract and 1 tsp rum or liqueur if using; mix to a spreadable consistency. If too thick, add a teaspoon of milk. Transfer frangipane to a piping bag or small bowl.

Two assembly options are common: (A) Fill then bake (most common for almond croissants) or (B) Bake then fill. Option A instructions below assume uncooked laminated croissant dough shaped and proofed.

Fill then bake (recommended)

After proofing and applying a light egg wash, pipe or spoon about 1–2 tablespoons of frangipane onto the center of each croissant, spreading slightly but leaving edges visible so layers can expand. Brush a little egg wash on top of frangipane to help browning and adhesion of almonds. Sprinkle 1–2 teaspoons of toasted sliced almonds on top of each croissant. Bake at 375°F (190°C) for 18–22 minutes until deeply golden, puffed, and spiraled layers are visible. Rotate pan halfway through if your oven bakes unevenly. Remove from oven and immediately brush with warm apricot jam (thin with a teaspoon of water) to give shine if desired. Cool on a rack 10–15 minutes, then dust with powdered sugar before serving.

Bake then fill (alternative)

If you baked plain croissants earlier, slice cooled croissants horizontally, spoon or pipe 1–2 tablespoons frangipane into the middle, reassemble, brush tops with egg wash or warmed apricot jam, sprinkle toasted almonds, and optionally return to oven at 350°F (175°C) for 6–8 minutes to meld and brown the top. Dust with powdered sugar before serving.

To toast sliced almonds: spread almonds on a small baking sheet and toast in a 350°F (175°C) oven for 5–7 minutes, shaking once, until fragrant and lightly golden. Let cool before using.