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Almond Croissant {Croissant Series Part 4}

There is no such thing as too many croissants. But if that does happen, add almond cream and turn them into something even more amazing, Almond Croissant!
Almond Croissant with a dusting of powder sugarRyan loves all things almond, from almond milk to almond pancakes to almond paste. And I think his love for almond has rubbed off on me, because I can probably devour a whole batch of Almond Croissant and not leave one trace of evidence. 

Almond Croissant - process shots

Now as for these Almond Croissants, the most difficult step would be to decide how to obtain your croissants. If you are ambitious, I highly recommend making your own homemade croissants using my tutorial How to Make Croissant. But you want to cheat a little today, you could purchase a few at a bakery on your way home (or Costco!). Once you’ve got your precious vessels, all you need to do is cut them open, fill them with almond cream, spread them with some more almond cream, cover them in sliced almond, and bake! You got it, these babies are twice baked!

Almond Croissant on a plate

Almond Croissant Recipe Tips and Tricks

  • The almond cream recipe can be made with almond flour or almond meal, either blanched or unblanched (with the skin). This will yield different color and texture for the almond cream but it does not affect the recipe in any ways.  
  • The almond cream in this recipe is enough for 6 homemade croissants which tend be on the smaller size than the store-bought version. Reduce the recipe to make 4 almond croissants for larger size.

Almond Croissant on a plateThese crispy and delicious Almond Croissants you see here are 100% homemade. If you haven’t already, make sure to check out the previous installment of this series: 

Now that’s not to say you can’t take a shortcut and use store-bought croissants for this recipe. I’m totally not against that, though I would much prefer the homemade version. So substitute at your own risk. 😉

Almond Croissant with a bite taken out

Almond Croissant with a dusting of powder sugar

Almond Croissant

There is no such thing as too many croissants. But if that does happen, add almond cream and turn them into something even more amazing, Almond Croissant!
5 from 1 vote
Print Pin Rate
Course: Bread, Breakfast, Dessert, Pastries
Cuisine: French
Prep Time: 15 minutes
Cook Time: 20 minutes
Resting time: 2 hours
Total Time: 35 minutes
Servings: 6 croissants
Calories: 798kcal
Author: Trang



  • 6 homemade croissants - day old

Almond Cream

  • 3/4 cup + 3 tablespoon packed almond flour/meal
  • 1 tablespoon all-purpose flour
  • 3 oz unsalted butter
  • 3/4 cup powder sugar
  • 1 large egg
  • 1 teaspoon almond extract


  • 1 cup sliced almond
  • Powder sugar


  • Allow butter to soften at room temperature.
  • Warm the mixing bowl under running hot water for ten seconds.
  • Beat softened butter in the warm mixing bowl with the paddle attachment until the consistency is of mayonnaise.
  • Add powder sugar and combine on low speed, then increase speed and beat until fluffy.
  • Combine the almond meal and all purpose flour thoroughly in a small bowl, break up any lumps.
  • Add half the almond meal mixture to the butter, mix on low speed until completely combined, add the rest and mix on low speed again until completely combined. Scrape the side and bottom of the bowl as necessary.
  • In a small bowl, add egg and almond extract, whisk to combine slightly.
  • Pour egg mixture into the mixing bowl and beat on low until completely combined and smooth.
  • Refrigerate mixture for at least 2 hours.
  • Preheat oven to 350°F.
  • Add the sliced almond to a plate in an even layer.
  • Slice the croissants in half, spread about 3 tablespoons of almond cream on the bottom halves, replace the top halves and spread about 1 tablespoon of almond cream on top.
  • Flip the croissant over and dip the outer surface with the almond cream into the plate of slice almond.
  • Press it lightly to flatten and to allow almond slices to adhere to the almond cream.
  • Flip the croissant on its back and on to a parchment line baking sheet.
  • Bake for 20 minutes.
  • Remove from the oven and allow to cool on a wire rack.
  • Dust generously with powder sugar.


If using store-bought croissants (from Costco for example), the almond cream is enough for 4 croissants as they tend to be much larger than the homemade version.


Serving: 183g | Calories: 798kcal
Tried this recipe?Mention @WildWildWhisk or tag #WildWildWhisk!
There is no such thing as too many croissants. But if that does happen, add almond cream and turn them into something even more amazing, Almond Croissant! | wildwildwhisk.com #almondcroissant

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  1. Porsche P.
    April 12, 2020 /

    Thank you for sharing this recipe. I’ve been missing getting my favorite almond crossaints from a local restaurant who’s not open during these epidemic and I’m super sad about t but of course understanding. I’ve taken matters into my own hands to cut my craving and with your help my almond cream is in the refrigeration process now! I am so excited. Thank you! Next I’ll try to make your crossaints but for now it’s store brought 😉. Take care and be safe during this unprecedented times.

    • Trang
      April 12, 2020 /

      Thank you for checking out my recipe! It’s really smart to use the almond cream with store bought croissants 🙂 Let me know how they turn out and when you try the croissant recipe. Take care and stay safe!

  2. April 23, 2018 /

    5 stars
    Mouthwatering. I’ve never tried almon croissants but looks like I’m totally missing out. These look fab

    • Trang
      April 23, 2018 /

      OMG you are missing out, after you try this one, you might have to bump the chocolate croissant down to second favorite 😀

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