Easy almond croissants

An almond croissant with powdered sugar on a gray baking pan.

4.86 from 7 votes

These flaky homemade almond croissants are easy to make with a homemade frangipane or almond cream! All you need is a food processor to bring the almond filling together and these croissants can be assembled in under 15 minutes!

Author: Erika Kwee

Ingredients

For the simple syrup

1/2 cup water
1/4 cup granulated sugar

For the frangipane

scant cup almond flour 90g
9 tbsp powdered sugar 70g
1.5 tbsp water 20ml
1.5 tsp almond extract
1 large egg
3 tbsp unsalted butter, softened

For assembly

2 large day-old croissants*
1/3 cup chocolate discs, chips or chopped chocolate, optional
1/4 cup sliced almonds

Instructions

For the simple syrup

Combine the water and sugar in a small saucepan. Bring to a boil and stir until sugar has dissolved, about 2 minutes. Set aside and let cool.

For the frangipane

In a food processor, process together the almond flour and powdered sugar. Add the water, almond extract, egg and softened butter and process until smooth.

To assemble

Preheat oven to 350 F. Cut each croissant in half and place on a baking sheet. Brush with simple syrup, using about half on each croissant.
Spread about 1/4-1/3 cup of frangipane on each bottom croissant half. Sprinkle with chocolate discs if desired. Place the top half of the croissant on top, spread with frangipane and sprinkle with sliced almonds.
Bake for 20-25 minutes or until frangipane is set and lightly golden brown. Remove from the oven and let cool for 5-10 minutes. Sprinkle with powdered sugar and enjoy warm! These are best enjoyed fresh from the oven/the same day they're made.

Video

Notes

*If using fresh croissants, you may only need half of the simple syrup. Stale croissants tend to soak up more moisture than fresh croissants!

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