Enjoy bakery-style almond croissants at home for much less than what you would spend at the bakery! This easy almond croissant recipe features fresh Frangipane almond filling, store-bought croissants, and are topped with powdered sugar and almond slices.
Almond croissants – known as croissants aux amandes – are a popular treat in cafes and bakeries around the world.
Loved for their combination of buttery croissant layers, sweet almond filling, and crunchy almond topping. They used to be one of my favorite pastries at Starbucks.
But then in 2017, Starbucks decided to discontinue their beloved, perfect almond croissants. I was so bummed! So I did what I usually do when I’m craving a popular restaurant dish: work on making it at home!
I’ve made these semi-homemade almond croissants several times. They’re even better than the Starbucks version, in my opinion. Mainly because I like to put more Frangipane almond paste filling than a French bakery would.
These are perfect for breakfast or brunch. Enjoy them with a cup of coffee or tea.
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🌟 Why this recipe works
If you’ve never had a croissant before, you’re in for a treat! Croissants are a French pastry made from layered dough and butter, resulting in a flaky, buttery texture. And almond croissants are the absolute best!
These flaky almond croissants are a delicious way to start the day. Once you start making them at home, you’ll want to make a big batch!
- Easy – This recipe starts with store-bought plain croissants, cutting the cook time by more than half. The steps to making the homemade almond cream filling and optional syrup are easy to follow. I’ve included step-by-step photos below
- Bakery quality – These almond croissants look like ones you’d find in your local bakery. And, I think they taste just as delicious – or even better! – than ones you would find in French bakeries.
- Layers of deliciousness – Using traditional croissants as a base, the flaky layers are slathered with homemade creamy almond filling, then topped with crunchy almond slices. So much goodness in every bite!
- Saves money – Let’s face it: almond croissants at your local bakery can be quite expensive. Making a batch at home can help you save a lot of money.
🛒 Ingredient notes
For the croissants
- Croissants – This is the perfect recipe to use day-old croissants or leftover croissants. You can even use stale croissants. I like to buy a big batch of flaky croissants from Costco for this recipe.
- Almond flour – The filling is made mostly of almond flour, which gives it a delicious almond flavor.
- Sugar – Use granulated white sugar.
- Butter – Make sure the butter is softened at room temperature so that it mixes smoothly with the sugar
- Eggs – You’ll need two eggs for the frangipane filling.
- Flour – A little bit of all-purpose flour helps thicken up the frangipane filling.
- Vanilla & almond extract – Using both vanilla extract and almond extract give the filling a nice depth of flavor. And the almond extract adds that classic warm bakery aroma.
For the syrup
For the toppings
- powdered sugar
- sliced almonds
✅ Step-by-step instructions
You’ll find a full list of ingredients with measurements, and more detailed instructions, in the printable recipe card at the bottom of this post. I’m including step-by-step photos here that you can reference as you make the best almond croissants ever!
Start by preheating the oven to 350°F. Line a baking sheet with parchment paper and set it aside.
Make the frangipane filling
- In the bowl of a stand mixer, or in a large mixing bowl and using a hand mixer, cream together the softened butter and granulated sugar.
- Add the almond flour and combine.
- Add the eggs and combine.
4. Then add the all-purpose flour and the vanilla and almond extracts.
5. Mix until well-combined and creamy.
Assemble the croissants and bake
6. Slice the croissants in half.
7. Spread about two tablespoons of frangipane filling over one half of the open sliced croissants.
8. Top with the top halves of the croissant, then place on the prepared baking sheet and bake at 350°F for 14-17 minutes.
Make the syrup and top the croissants
9. While the filled croissants are baking, bring the water and granulated sugar to a boil in a saucepan. Once all the sugar has dissolved, remove from the heat and stir in the vanilla extract. Allow to cool slightly until the croissants are done baking.
10. When the croissants are done baking, lightly brush the top of each croissant with the syrup.
11. Immediately sprinkle powdered sugar on top of the croissant.
12. Then sprinkle sliced almonds over the top.
👩🏻🍳 Recipe FAQs
Store leftover croissants in an airtight container in the refrigerator for up to 3 days.
Yes! Bake them fully, then allow them to cool before placing in a freezer bag, labeling, and storing in the freezer for up to one month.
Reheat in the oven at 350°F for 4-5 minutes. You can also reheat in the air fryer at 325°F for 2-3 minutes. Only reheat until warmed up.
🍽 Serving ideas
I love enjoying these almond croissants with a large cup of coffee for breakfast or brunch.
If serving them at a brunch, try serving them as part of a beautiful brunch board. They’re great served with Cheese and Spinach Mini Frittatas and Air Fryer Crispy Bacon.
🍳 Kitchen tools and equipment
Ready to make this recipe? Here are the kitchen tools and equipment you’ll need:
- Baking sheet – You’ll need one or two baking sheets lined with parchment paper.
- Stand mixer – Use a stand mixer with paddle attachment to mix the almond paste filling. You could also use a large mixing bowl with an electric mixer (hand mixer).
- Pot – Use a small saucepan to make the almond syrup.
More breakfast and brunch recipes
Did you make this recipe? Don’t forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
Almond Croissants
Equipment
Ingredients
- 8 croissants
For the Frangipane
- ½ cup unsalted butter, softened at room temperature
- ½ cup granulated sugar
- 1 cup almond flour
- 2 large eggs
- 1 Tablespoon all-purpose flour
- 1 teaspoon almond extract
- ½ teaspoon vanilla extract
For the syrup
- 1 cup water
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
For the tops
- ½ cup powdered sugar
- ½ cup sliced almonds
Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
Make the frangipane
- In the bowl of a stand mixer, or a large mixing bowl and using a hand mixer, cream together the butter and sugar until light and fluffy, about 2-3 minutes.
- Beat in the almond flour and mix for a couple of minutes, until well combined.
- Beat in the eggs until they are fully incorporated.
- Add in the all-purpose flour, almond extract and vanilla extract.
Fill the almond croissants
- Using a serrated knife, slice each croissant in half.
- Spread about 2 tablespoons of frangipane over the bottom half of each croissant. Then top with the top half.
Bake croissants
- Place croissants on the prepared baking sheets in a single layer on each sheet. Bake at 350°F for 14-17 minutes. The tops will be darker brown and crispy.
Make the syrup
- In a small saucepan over medium-high heat, bring the water and granulated sugar to a boil. Once all the sugar has dissolved, remove from the heat and stir in the vanilla extract. Allow to cool slightly until the croissants are done baking.
Top croissants
- Lightly brush the top of a croissant with the syrup. Immediately sprinkle powdered sugar on top. Then sprinkle sliced almonds. Repeat with the remaining croissants.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
