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!
Ryan 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.
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 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.
These 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:
- Part 1 – How to Make Croissant
- Part 2 – Cinnamon Twists from Croissant Dough Scraps
- Part 3 – Chocolate Croissant
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. 😉
- 6 homemade croissants - day old
- ¾ cup + 3 tablespoon packed almond flour/meal
- 1 tablespoon all-purpose flour
- 3 oz unsalted butter
- ¾ 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.