Easy almond croissants
These flaky homemade almond croissants are easy to make with a homemade frangipane or almond cream! All you need is a food processor to bring the almond filling together and these croissants can be assembled in under 15 minutes!
Ingredients
For the simple syrup
- 1/2 cup water
- 1/4 cup granulated sugar
For the frangipane
- scant cup almond flour 90g
- 9 tbsp powdered sugar 70g
- 1.5 tbsp water 20ml
- 1.5 tsp almond extract
- 1 large egg
- 3 tbsp unsalted butter, softened
For assembly
- 2 large day-old croissants*
- 1/3 cup chocolate discs, chips or chopped chocolate, optional
- 1/4 cup sliced almonds
Instructions
For the simple syrup
- Combine the water and sugar in a small saucepan. Bring to a boil and stir until sugar has dissolved, about 2 minutes. Set aside and let cool.
For the frangipane
- In a food processor, process together the almond flour and powdered sugar. Add the water, almond extract, egg and softened butter and process until smooth.
To assemble
- Preheat oven to 350 F. Cut each croissant in half and place on a baking sheet. Brush with simple syrup, using about half on each croissant.
- Spread about 1/4-1/3 cup of frangipane on each bottom croissant half. Sprinkle with chocolate discs if desired. Place the top half of the croissant on top, spread with frangipane and sprinkle with sliced almonds.
- Bake for 20-25 minutes or until frangipane is set and lightly golden brown. Remove from the oven and let cool for 5-10 minutes. Sprinkle with powdered sugar and enjoy warm! These are best enjoyed fresh from the oven/the same day they're made.
Video
Notes
*If using fresh croissants, you may only need half of the simple syrup. Stale croissants tend to soak up more moisture than fresh croissants!