Almond Croissant Recipe

Mix dough

In a large bowl or stand mixer fitted with a dough hook, combine 4 cups flour, 1/4 cup granulated sugar, 2 tsp salt and 2 tsp instant yeast. Warm 1 cup whole milk and 1/2 cup water to about 100-110°F (warm, not hot). Add liquids and 2 tablespoons softened unsalted butter to the dry ingredients and mix on low until a rough shaggy dough forms (about 3-4 minutes). Increase speed briefly until dough comes together (2-3 minutes). Do not overdevelop; you want a slightly tacky but manageable dough.

Turn the dough onto a lightly floured surface, shape into a rectangle, cover with plastic wrap and refrigerate for 30 minutes to rest and chill. This makes laminating easier.

Prepare butter block

While dough rests, place 1 1/4 cups unsalted butter (for laminating) between two sheets of parchment. Using a rolling pin, pound and roll the butter into an even rectangle roughly 8 x 6 inches and about 1/4 inch thick. Keep chilled but still pliable — firm, not rock-hard, so it will fold into the dough without breaking.

Laminate

On a lightly floured surface, roll the chilled dough into a rectangle roughly 12 x 8 inches. Place the chilled butter block centered on the dough and fold the dough over the butter like an envelope so the butter is fully enclosed. Seal edges gently. Roll the package into a long rectangle about 20 x 8 inches, keeping even thickness. Perform a letter fold (fold the top third down, then fold the bottom third up over it) — this is one single turn. Rotate 90°, roll again to 20 x 8 inches, and repeat two more single turns for a total of three single turns (or equivalent 3 turns). Chill the dough for 30–60 minutes between every 1–2 turns if the butter softens. After final turn, chill at least 1 hour or overnight for best flavor and handling.

After chilling, roll the laminated dough to a rectangle about 12 x 18 inches, roughly 1/8-1/4 inch thick. Trim edges to make straight sides.

Make frangipane

In a bowl, beat 1/2 cup softened unsalted butter until creamy. Add 3/4 cup confectioners' sugar and beat until light. Add 1 egg and mix until incorporated. Add 1 1/2 cups almond flour, 1 tsp almond extract, 1/2 tsp vanilla extract and 1 tsp rum or kirsch (if using). Mix until smooth and spreadable. Taste and adjust almond extract to preference, but avoid making it overpowering. Transfer to a piping bag or keep in a bowl ready for assembly.

Optional almond paste core

If using almond paste, divide into 12 equal pieces (about 1/3 oz each) and roll into small logs to tuck inside the croissant centers during assembly.

Cut the rolled laminated dough into 12 triangles: trim to 12 x 18 inches, then cut lengthwise into 4 strips, then cut crosswise into 3 triangles per strip (or use a ruler: base about 4-4.5 inches, height about 6-7 inches).

Stretch each triangle gently at the base to elongate by about 1 inch. Spread or pipe about 1 tablespoon of frangipane along the wide base of each triangle, leaving a small margin at the very edge so filling doesn't ooze during rolling. If using, place a small log of almond paste on top of the frangipane at the base.

Starting from the wide base, roll each triangle toward the tip, keeping a snug roll but not compressing to crush layers. Place rolled croissants seam-side down on parchment-lined baking sheets, leaving space to expand.

Arrange croissants on the sheet with tips tucked under to prevent unrolling. Cover loosely with lightly greased plastic or a damp towel and proof at warm spot (~75°F / 24°C) until nearly doubled and puffy, about 90–120 minutes depending on room temperature.

Egg wash & almonds

Preheat oven to 375°F (190°C) during the last 15 minutes of proofing. Whisk 1 egg with 1 tablespoon milk for the egg wash. Gently brush the top of each croissant with the egg wash, taking care not to deflate. Sprinkle each croissant with sliced almonds, pressing lightly so they adhere.

Bake

Bake croissants at 375°F (190°C) for 18–22 minutes, rotating the pan once halfway through for even color, until deep golden brown and crisp. If bottoms brown too quickly, place on a lower rack or use an insulated baking sheet.

Finish

Remove from oven and let cool 10 minutes on the baking sheet. While warm, dust with confectioners' sugar or pipe a thin layer of reserved frangipane on top and return to the oven 2–3 minutes to set (optional). Let cool on a wire rack before serving so interior finishes baking and frangipane sets.