Go Back
–+ servings

Easy Almond Croissants

5 from 1 vote
Homemade frangipane baked on pre-made croissants for a bakery-worthy almond croissant at home!
Print Recipe Pin Recipe
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings4 croissants

Ingredients 

  • 4 large croissants
  • 40 g sliced almonds (½ c.)

Frangipane

  • 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

Simple Syrup

  • 2 tbsp. water
  • 2 tbsp. granulated sugar

Instructions 

  • Preheat the oven to 375°F/ 190°C. Line a baking sheet with parchment paper or a silicone baking mat.

Frangipane

  • 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.

Simple Syrup

  • 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.

Assembly

  • 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!