Yield: 4 almond croissants // Total Time: 25 min. // Disclaimer: This post includes affiliate links. //
Homemade bakery-worthy almond croissants that come together in just 25 minutes.
Why you’ll love these easy almond croissants
1. You don’t need to make your own croissants. Respect to everyone who has mastered the art of making croissants, and takes the time to make them – but these would not be easy if we were making our own croissants. Simply buy some pre-made croissants from the grocery store and you’re well on your way to making these!
2. They have a very generous amount of filling. A lot of other recipes use a small amount of frangipane. I for one am a huge fan of frangipane, which is why these croissants contain a LOT of filling. From the almond flour to the almond extract, to the very generous amount of filling – these are packed full of frangipane and almond flavor.
3. It’s in the name, they’re easy! These come together in just 25 minutes and all you need to do is make some homemade frangipane and a simple syrup in the microwave.
Small batch almond croissants
This recipe makes 4 large almond croissants. I love making small batch bakes because they are the perfect size myself and others who don’t have a lot of people to bake for in their home. Small batch helps cut down on waste and eliminates the feeling that all that excess dessert MUST be eaten. Here on my blog I like to post a mix of small batch and “regular batch” recipes from time to time. All my recipes can easily be doubled or tripled to fit your need, so long as you use grams to measure!
Weigh your ingredients
- Weighing your ingredients is important for getting the recipe perfect and getting consistent results. Not weighing your ingredients can lead to adding too much or too little of an ingredient and can easily throw off a recipe. If you haven’t already, I highly recommend purchasing a kitchen scale. This one is super cheap and worked well for me when I was starting out!
Room temperature ingredients
- It is important for the ingredients to be at room temperature so that they properly incorporate with each other. Take out the egg and butter at least 30 minutes and up to 1 hr 30 min. before starting the recipe. To bring an egg to room temperature quickly, you can place it under hot water for 1 minute. To bring butter to room temperature quickly, slice it, place it on a plate, and microwave it in 5 second intervals until it can easily be indented when pressed on.
Ingredients and substitutions
For the croissants:
Store-bought croissants: no need to make your own (but massive props if you do!), just buy some big croissants from the bakery section at the grocery store.
For the frangipane filling:
Unsalted butter: for texture and flavor. You can also use salted butter here, just be sure to omit the extra salt that gets added.
Granulated sugar: for sweetening the frangipane.
Egg: helps to bind the frangipane mixture together.
Almond extract: for extra almond flavor in the filling, you can choose to omit this if you don’t have any on hand.
Almond flour: the most important ingredient!
All purpose flour: we’ll use all purpose flour to thicken up the frangipane so that it doesn’t spread too much while baking.
Salt: balances and brings out the flavor and sweetness of the filling.
For the simple syrup:
Water & granulated sugar: this will help add and lock some moisture into the croissants.
How to make easy almond croissants
Here are the steps to follow to make these croissants. You can find the complete recipe (which is printable!) at the end of this blog post.
1. Make the frangipane. In a small bowl, beat together the butter and sugar until smooth, then beat in the egg and almond extract. Mix in the almond flour, flour, and salt, then set aside.
2. Make the syrup. Add the sugar and water to a small microwave-safe bowl. Microwave in 30-second intervals, stirring between each until the sugar has dissolved.
3. Fill the croissants. Slice open the croissants and brush simple syrup on the inside. Fill with a generous amount of frangipane (making sure to reserve some for the top!), then place the top of the croissant back on.
4. Top off the croissants. Pipe some frangipane on top of each croissant, then top with sliced almonds.
5. Bake. Bake for 10-15 minutes, until golden!
6. Serve and enjoy! Top with some powdered sugar, and enjoy!
Easy almond croissants Q & A
Can I double this recipe?
- Of course! I even more strongly recommend measuring by weight if you are going to double the recipe for the best results.
How should I store these croissants?
- These almond croissants will keep well in an airtight container for up to 3 days.
Why do you measure in grams?
My recipes are all written in grams because it is the most accurate way to bake. When you use a kitchen scale, you ensure that your baked goods turn out as close to the written recipe as possible. Plus, the cleanup is way easier when using a scale! I will provide standard cup measurements but please note that I have not tested the recipe using cup measurements and therefore can not guarantee your recipe will come out how mine did. Here is my favorite kitchen scale, and here’s an article about why I use a kitchen scale, and why you should too!
A note on oven temperature
Ovens vary and fluctuate in temperature. For example, I always have to set my oven to 330°F if I want it to bake at 350°F. If you love to bake like I do, I highly recommend getting an oven thermometer. They are super helpful for letting you know when your oven might be lying to you! I use this one.
Tools and ingredients
You can find all my favorite tools and ingredients that I use on my Amazon Storefront page, here!
Did you make these easy almond croissants?
If you made these easy almond croissants I would love to see them and know your thoughts! Please leave a comment and review down below, and tag me on Instagram @freshbeanbakery. If you have any questions about the recipe I will gladly do my best to answer them in the comments below!
Easy Almond Croissants
- 4 large croissants
- 40 g sliced almonds (½ c.)
- 56 g unsalted butter room temperature (¼ c.)
- 75 g granulated sugar (¼ c. + 2 tbsp.)
- 1 egg room temperature
- ½ tsp. almond extract
- 120 g almond flour (1 c.)
- 3 tbsp. all purpose flour
- ⅛ tsp. salt
- 2 tbsp. water
- 2 tbsp. granulated sugar
- Preheat the oven to 375°F/ 190°C. Line a baking sheet with parchment paper or a silicone baking mat.
- With a hand or stand mixer fitted with the paddle attachment, beat together the butter and sugar until it's light and fluffy.
- Beat in the egg and vanilla until well combined.
- Mix in the almond flour, all purpose flour, and salt just until combined.
- Add the water and sugar to a small microwave safe bowl. Microwave in 30 second intervals and stir after each interval until the sugar has dissolved.
- Slice open each croissant lengthwise, leaving it slightly attached at the end.
- Brush the simple syrup on the open portion of each croissant.
- Transfer the frangipane to a piping bag fitted with a large round tip (for easy distribution, optional). Pipe a generous amount of frangipane on to one side of each croissant, and smooth it out with a knife. Be sure to reserve a small amount of frangipane for the top of each croissant.
- Fold the top half back on top of the croissants, then pipe a line of frangipane on top of each croissant. Use a knife to slightly spread out the frangipane on top.
- Press the sliced almonds onto the frangipane on top of each croissant.
- Bake the croissants for 10-15 minutes or until the frangipane starts to turn golden brown.
- Dust with powdered sugar, serve, and enjoy!