Easy Almond Croissants

by Sofi | Broma Bakery

These easy almond croissants taste worthy of a French bakery, but thanks to a store-bought croissants shortcut, you can have buttery, sweet croissants with minimal effort.

Easy Almond Croissants

The best part about this easy almond croissant recipe is that you don’t actually have to make croissants. You just have to get your hands on some stale croissants, make a simple syrup and throw together a buttery almond filling. Put those three components together and you have a bakery style almond croissant from the comfort of your own home! Be warned–these are alarmingly easy to make and you might just find yourself making these twice a week….not that that’s a bad thing.

What ingredients do you need to make homemade almond croissants

You’ll need just 8 simple ingredients to make these homemade almond croissants. And while some of the ingredients can be a little pricey (looking at you, almond flour), it is still wayyyyyy cheaper to make almond croissants at home than to buy them fresh from a bakery! Here’s your shopping list!

• Croissants: We usually grab a bag of old croissants from a bakery or the grocery store, but of course if you want to make homemade croissants you can absolutely do that too!
• Butter: I know, I know I want you to add more butter to a croissant?! YES I DO. Vermont Creamery is the best.
• Almond Meal: You can use almond meal or almond flour in this easy recipe! When you measure it make sure to pack it into your measuring cup!
• Granulated Sugar: You’ll need granulated sugar for both the almond filling and the simple syrup!
• Almond Extract: The key to that sweet, almond-y flavor is a healthy pour of almond extract!
• Vanilla Extract: Vanilla and almond extract perfectly complement each other to make a delicious almond croissant.
• Slivered Almonds: Some slivered almonds on top give a nice crunchy finish to your homemade croissants.
• Egg: You’ll need one egg to bind your almond filling together! For best results make sure your egg is at room temperature!

How to make simple syrup

How to make almond croissants from day old croissants?

You’ll be pleased to see how EASY these almond croissants are to make. It’s a super simple recipe that will come together in 10 minutes, but taste like you spent alllllll day baking away AKA my favorite kind of recipe.

1. Cut the croissants in half lengthwise and brush the inside with simple syrup.
2. Spread the bottom half of the croissants with almond paste and place the top half on top to sandwich together.
3. Brush the top of the croissants with simple syrup and top with more almond paste.
4. Press slivered almonds on top of the almond paste to make sure they stick
5. Bake at 375°F for 12 minutes or until golden brown. Enjoy!

How to store almond croissants

These easy almond croissants are best hot out of the oven, but they stay fresh, buttery, and flaky for up to 3 days stored in an airtight container or plastic bag. I recommend heating them up before you eat them for best results! You can also freeze these bad boys and pop them in the oven to heat them up so you can almond croissants on demand. If you do freeze them, make sure to let the croissants cool completely before placing in a freezer safe container or plastic bag. These can be kept in the freezer for up to 3 months before they start to taste a little freezer burnt. Not that they’d ever last that long 🙂

Happy baking, my friends!

XXX

Almond Croissants

• Author Sofi | Broma Bakery
• Prep Time 10 minutes
• Cook Time 12 minutes
• Total Time 22 minutes
• Yield 6 croissants
• Category Breakfast
• Method oven
• Cuisine American

Almond Croissants

These easy almond croissants taste worthy of a French bakery, but thanks to a store-bought croissants shortcut, you can have buttery, sweet croissants with minimal effort.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 11 reviews

• Author Sofi | Broma Bakery
• Prep Time 10 minutes
• Cook Time 12 minutes
• Total Time 22 minutes
• Yield 6 croissants
• Category Breakfast
• Method oven
• Cuisine American

• Author Sofi | Broma Bakery
• Prep Time 10 minutes
• Cook Time 12 minutes
• Total Time 22 minutes
• Yield 6 croissants
• Category Breakfast
• Method oven
• Cuisine American

Pin Recipe Print Recipe

Ingredients

Units USM

For the croissants

• 6 croissants (day-old or fresh work!)
• 1/3 cup (75g) unsalted butter, room temperature
• 1 cup (110g) almond meal
• 1/2 cup (104g) granulated sugar
• 1 large egg, at room temperature
• 2 teaspoons almond extract
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup sliced almonds
• powdered sugar, for serving

For the simple syrup

• 1/2 cup (120g) water
• 1/2 cup (104g) granulated sugar
• 1 teaspoon almond extract

Instructions

1. First, make the almond croissants. Preheat the oven to 375°F and line two baking sheets with parchment paper. Slice the croissants in half lengthwise and place cut side up on the prepared baking sheets.
2. In a medium bowl add the butter, almond meal, granulated sugar, egg, almond extract, vanilla extract and salt. Mix together until smooth. Set aside.
3. Next, make the simple syrup. In a microwave-safe bowl combine the water and sugar and microwave for 1 minute, stirring the mixture well until the sugar crystals have completely dissolved. If they haven’t dissolved yet, place the bowl back in the microwave for 30 seconds. Stir in the almond extract.
4. Dip a pastry brush into the simple syrup and generously soak the cut sides of the croissants.
5. Scoop about 1 tablespoon of the almond filling onto the bottom half of each croissant, spreading it evenly to the edges. Place the top halves on top of the bottom halves, sandwiching the croissants back together.
6. Brush the tops of the croissants with the remaining almond syrup and then spread the remaining filling over the tops. Top them with the sliced almonds, pressing the almonds into the topping to make sure they stick.
7. Bake the croissants until they are golden brown all over, 12 to 15 minutes. Remove the baking sheets from the oven and allow the croissants to cool slightly on the pan before dusting the top with powdered sugar and serving.

• Author Sofi | Broma Bakery
• Prep Time 10 minutes
• Cook Time 12 minutes
• Total Time 22 minutes
• Yield 6 croissants
• Category Breakfast
• Method oven
• Cuisine American