Almond Croissant Recipe

Make dough

In the bowl of a stand mixer fitted with the dough hook (or a large bowl if mixing by hand), combine 3.25 cups all-purpose flour, 2 tsp instant yeast, 3 tbsp granulated sugar, and 1 tsp fine sea salt. Stir briefly to mix.

Warm liquids

Warm 3 tbsp whole milk and 3/4 cup water to about 95–105°F (warm, not hot). Add to the dry ingredients along with 3 tbsp softened butter. Mix on low speed until the dough comes together, then increase to medium-low and knead 3–4 minutes until a smooth, slightly tacky dough forms. If mixing by hand, knead on a lightly floured surface for 6–8 minutes.

First chill

Shape dough into a rectangle, wrap in plastic, and refrigerate for at least 1 hour (up to overnight). Chilling relaxes gluten and makes laminating easier.

Prepare butter block

While dough chills, pound and roll the 12 oz cold unsalted butter between two pieces of parchment into a 7x9-inch rectangle about 1/2-inch thick. Keep edges straight. Chill the butter block until firm but pliable (15–30 minutes).

Laminate - first roll and fold

On a lightly floured surface, roll chilled dough into a 10x14-inch rectangle. Center the butter block on the dough offset towards one short side, fold the dough over the butter like an envelope so the butter is fully enclosed. Seal edges, then roll gently into a 10x20-inch rectangle. Fold into thirds (letter fold). This is the first turn. Wrap and chill 30–45 minutes.

Laminate - additional turns

Repeat rolling to 10x20 inches and folding into thirds two more times, chilling 30–45 minutes between turns. In total complete 3 turns. After the final turn chill the dough 1 hour or overnight until firm but pliable.

Shape croissant triangles

Roll chilled laminated dough into a 12x20-inch rectangle about 1/4-inch thick. Trim edges so sides are straight. Cut the rectangle in half lengthwise into two 6x20-inch strips. Cut each strip into 4–6 triangles about 4–5 inches wide at the base (you should get 8–12 croissants depending on desired size).

Pre-shape and rest

Make a small 1/2-inch slit at the base center of each triangle. Starting at the base, roll each triangle toward the tip, stretching gently as you roll to create a tight roll and curved horn if desired. Place rolled croissants on a parchment-lined baking sheet with at least 1–2 inches between them. Cover loosely with plastic wrap and proof at about 75°F until puffy and nearly doubled, 1.5–2 hours (longer if cooler).

Make frangipane

While croissants are proofing, make the almond filling. In a bowl, cream 6 tbsp room-temperature unsalted butter with 3/4 cup powdered sugar until light and fluffy (2–3 minutes). Beat in 1 large egg until combined, then stir in 1 cup almond flour, 1/2 tsp almond extract, 1/4 tsp vanilla extract, and 1/8 tsp salt. Mix until smooth and spreadable. Transfer to a piping bag or keep covered in the refrigerator until ready.

Bake plain croissants

Preheat oven to 400°F (200°C) with a rack in the center. Whisk together 1 egg and 1 tsp milk for egg wash. When croissants are fully proofed and jiggly, gently brush them with the egg wash. Bake croissants for 12 minutes at 400°F, then reduce oven temperature to 375°F (190°C) and bake another 6–10 minutes until deep golden brown and crisp (total 18–22 minutes). Remove from oven and cool 10 minutes on the pan.

Assemble almond croissants

Using a sharp serrated knife, slice each baked croissant horizontally about two-thirds of the way through to create a pocket. Pipe or spoon about 2 tablespoons of frangipane into each croissant (adjust amount to size). Replace the top. If you like extra almond flavor, warm 2 tbsp apricot jam and brush lightly over the croissant tops before adding the frangipane (optional).

Top and finish bake

If you prefer the frangipane warmed and slightly set on top, spread a thin layer (1 tbsp) of frangipane on top of each filled croissant, sprinkle with toasted sliced almonds (about 1–2 tsp per croissant), and place back on the baking sheet. Return to the oven at 350°F (175°C) for 6–8 minutes until frangipane is set and almonds are golden. Remove and cool slightly.

Glaze and dust

If using apricot jam, brush a thin layer once croissants are warm. Dust with powdered sugar (about 1/4–1/2 tsp each) before serving.

Combine 1 large egg yolk, 1 whole egg, and 1 tsp milk, whisk until smooth. Use this mixture to brush croissants prior to the first bake (as instructed above). Save a little if you want a second light glaze before the final short bake.

Store: keep croissants in an airtight container at room temperature up to 1 day, or freeze individually wrapped up to 1 month. Reheat at 325°F (160°C) for 8–10 minutes from chilled or 12–15 minutes from frozen.