These almond croissants are buttery, crisp, filled with plenty of rich almond frangipane filling, and topped with lots of sliced almonds. There’s so much almond flavor and they’re made using leftover croissants for an extra easy recipe. The filling tastes like a floral, rich, and gooey almond custard. These croissants will make you feel like you just visited a fancy French bakery! You need less than TWENTY MINUTES and they’re the perfect breakfast and brunch treat.
Serve these croissants with a hot pumpkin spice chai latte or alongside earl grey creme brulee.
🥐 Why you’ll LOVE this recipe
- Quick & easy: They’re made using stale croissants and the filling whips up in under 10 minutes! These croissants are ready within 20 minutes.
- PLENTY of almond filling: A mixture of butter, sugar, eggs, almond flour, and almond extract – frangipane is packed full of floral almond flavor and is a component in French pastries.
- Buttery & crisp: The croissants turn out crisp, buttery, and so addictive. And topped with loads of sliced almonds for some extra crunch!
📝 Key ingredients
You only need a few simple ingredients to make these almond croissants, and most of them are pantry staples!
Read through for all the tips you will need for success!
Full steps and ingredients in recipe card below.
- Croissants: You want them to be stale – it’s best to leave them out uncovered overnight or up to a few days. That way they get to soak up all the vanilla almond flavor in the syrup. I purchased my croissants from Costco.
- Almond flour: Or almond meal. You can also blend blanched almonds in a food processor – make sure you blend for a while to get the pieces really small. Or purchase almond flour online.
- Butter: Good quality, real unsalted butter will make all the difference!
- Sliced almonds: You can slice the almonds thinly by yourself or purchase pre-sliced almonds. Use leftover sliced almonds to make this easy strawberry almond crumble.
- Almond extract: This gives the filling that signature fragrant almond flavor. Without almond extract, it just won’t taste like much! You can purchase almond extract online or in grocery stores next to vanilla extract.
I also use almond extract to flavor these frosted mini egg bars, frosted sugar cookies, and this Ukrainian poppy seed roll.
👩🍳 How to make almond croissants:
First you make the syrup, then the filling. You assemble by dipping the croissants into the syrup, piping or spreading filling inside, topping with sliced almonds and baking!
Step 1: Combine water, sugar, vanilla, and almond extract in a medium saucepan and bring to a simmer. Stir to dissolve and let cool to room temperature while working on the filling.
Step 2: In a large bowl (or stand mixer or food processor), combine butter, sugar, eggs, salt, and almond extract. Have the butter very soft to make it easier to blend. Blend with an electric mixer or whisk vigorously with a wire whisk.
Step 3: Add almond flour and blend with a mixer or wooden spoon until creamy and mostly smooth. Transfer to a piping bag or a large disposable zippered bag with the end cut off. Skip the piping bag if you’ll be filling with a spoon.
Step 4: Preheat oven to 375°F (190°C). Line a large baking tray with parchment paper.
Cut croissants in half (like for a sandwich). Dip both halves briefly in the syrup and lay out on a tray or baking sheet.
Step 5: Spread or pipe almond filling onto the bottom halves of the dipped croissants. Distribute evenly and make sure to leave about ¼ cup of filling in the bowl for topping the croissants.
Step 6: Place the top halves over the almond filled bottoms and spread a thin coating of filling on top of each croissant. Generously sprinkle with sliced almonds and press them in gently so they stick.
Step 7: Bake the croissants on a parchment lined baking sheet for 10-12 min, or until bottoms and tops are crisp and golden.
Step 8: Sprinkle baked croissants with powdered sugar and serve while warm or at room temperature.
Tip: Bake the croissants until they’re crisp and golden on the outsides. But watch them so they don’t burn!
🥄 Make ahead and storage
These croissants are best eaten warm or at room temperature. Serve with this fragrant pumpkin spice chai latte or alongside gooey strawberry rolls for a brunch treat!
Store leftover filled and baked croissants in an airtight container refrigerated for up to 3 days. Reheat in the oven at 375°F (190°C) until buttery and crisp again.
You can prepare almond croissants ahead of time: assemble the croissants and just don’t bake until they’re ready! Refrigerate overnight in an airtight container, until ready to bake. They can last 24 hours unbaked.
❔ What is frangipane?
Frangipane is a mixture of butter, eggs, sugar, almond flour, and almond extract. Sometimes a small amount of flour is added to help it set and hold its shape better.
Frangipane is commonly used to fill lots of French and European pastries, pies, and tarts. That’s because it’s so easy to make and tastes like a buttery, rich almond custard when baked! So delicious.
For more French inspired pastries, check out this easy strawberry galette and this chocolate cherry galette. And this tomato galette if you’re feeling the caprese salad flavor combo!
📖 Recipe FAQs
I haven’t tried filling croissants with marzipan but it definitely has a similar strong almond flavor. Frangipane does not typically contain marzipan.
I recommend using almond extract because it gives desserts that strong, floral almond flavor. I don’t recommend leaving it out – it won’t taste like an almond croissant. You can decide if you use natural or artificial almond extract – I prefer the flavor of natural almond extract.
I made 6 croissants using this recipe. You can also make 4 croissants and stuff them even more – using the same measurements. Halve the recipe for 3 croissants, and double for 12 croissants.
You can. Skip the syrup and bake as the recipe calls for. You may need to reduce the baking time by a few minutes because the croissants may crisp up faster.
You can use an electric mixer like I did. Or you could use a food processor, immersion blender, or even just a wooden spoon. Make sure all the ingredients are at room temperature for easy blending and have the butter extra soft.
🍰 More related recipes
- Strawberry Crumble
- Ukrainian Poppy Seed Roll
- Tomato Galette
- Blueberry Cinnamon Rolls
Did you make this recipe? I would love for you to rate this recipe and hear what you think in the comments below! Share your creation on Instagram and tag @flouringkitchen. Follow me on Pinterestto save and for more recipe ideas.
📖 Recipe
Easy French Almond Croissants
MaryEquipment
- Baking sheet
Ingredients
Vanilla Almond Syrup
- 1 cup water
- 2 tablespoons granulated sugar
- 1 teaspoon pure vanilla extract
- ½ teaspoon almond extract
Almond Frangipane Filling
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- 2 large eggs room temperature
- ¼ teaspoon sea salt
- 1 teaspoon almond extract
- 1 ½ cup almond flour or almond meal
Assembly
- 6 large croissants stale or left out uncovered overnight (see notes)
- ½ cup sliced almonds
- 3 tablespoons powdered sugar for dusting
Instructions
Vanilla Almond Syrup
- In a medium saucepan, combine water, sugar, vanilla, and almond extract. Bring to a simmer and turn off. Stir to dissolve sugar.1 cup water, 2 tablespoons granulated sugar, 1 teaspoon pure vanilla extract, ½ teaspoon almond extract
Almond Frangipane Filling
- In a large bowl (or stand mixer or food processor), combine butter, sugar, eggs, salt, and almond extract. Have the butter very soft to make it easier to blend. Blend with an electric mixer or whisk vigorously with a wire whisk.½ cup unsalted butter, ½ cup granulated sugar, 2 large eggs, ¼ teaspoon sea salt, 1 teaspoon almond extract
- Add almond flour and blend with a mixer or wooden spoon until creamy and mostly smooth.1 ½ cup almond flour
- Transfer to a piping bag or a large disposable zippered bag with the end cut off. Or skip this step.
Assembly
- Preheat oven to 375°F (190°C). Line a large baking tray with parchment paper.
- Cut croissants in half (like for a sandwich). Dip both halves briefly in the syrup and lay out on a tray or baking sheet.6 large croissants
- Spread or pipe almond filling onto the bottom halves of the dipped croissants. Distribute evenly and make sure to leave about ¼ cup of filling in the bowl for topping the croissants.
- Place the top halves over the almond filled bottoms and spread a thin coating of filling on top of each croissant. Generously sprinkle with sliced almonds and press them in gently so they stick.½ cup sliced almonds
- Bake the croissants on a parchment lined baking sheet for 10-12 min, or until bottoms and tops are crisp and golden.
- Sprinkle baked croissants with powdered sugar and serve while warm or at room temperature.3 tablespoons powdered sugar