Almond Croissant Recipe (Bakery-Style, with Almond Filling)

Quick Summary: Almond croissants, or croissants aux amandes, are day-old croissants soaked in sugar syrup, filled with rich almond cream (crème d'amande), topped with flaked almonds, and baked until golden. This bakery-style recipe turns leftover croissants into a flaky French treat in about 25 minutes.

What are almond croissants?

Almond croissants are a beloved French bakery classic that gives day-old croissants a second life. A plain croissant is refreshed and enriched until it tastes freshly baked, with a crisp, almond-studded shell and a soft, moist center that makes it feel like a treat rather than a leftover.

For the bakeries, it is a way to recycle stale croissants that were unsold the day before into a delicious, crispy treat.

Authentically, French boulangeries fill them with almond cream made fresh in-house, which is part of what sets a real croissant aux amandes apart from a supermarket version.

What is the filling in an almond croissant?

The filling in an almond croissant is almond cream, known in French as crème d'amande.

This almond croissant filling is made by beating softened butter with icing sugar, then mixing in an egg and finely ground almonds until smooth and creamy.

It is richer and softer than frangipane (which combines almond cream with pastry cream), and it is what gives an almond-filled croissant its moist, nutty center. For a step-by-step guide, see the almond cream recipe linked in this post.

Are these double-baked almond croissants?

Yes. Classic almond croissants are essentially double-baked croissants: an already-baked, day-old croissant is soaked in syrup, filled with almond cream, then topped with more almond cream, and baked a second time until the cream sets and the top turns golden.

This second bake is what crisps the outside, warms the filling, and gives bakery-style croissants aux amandes their signature texture.

Why you'll love this recipe

• This is an easy almond croissant recipe that's also anti-waste and budget-friendly. A batch of regular croissants costs less than the best almond croissant in town.
• Homemade almond croissants get that classic French bakery look in no time: it takes 20-25 minutes from start to finish.
• They taste like Parisian croissants and are better than flaky almond croissants from Starbucks or your favorite bakery.
• The recipe has a make-ahead option: buy croissants, make the creamy almond filling the day before, spread the cream, and bake the next day.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Croissants: You will need one-day-old croissants (stale croissants) for this recipe, but fresh croissants will also work. Use store-bought or homemade croissants interchangeably. Ideally, keep French croissants on the counter uncovered for 1-2 days.

• Almonds: Use top-quality organic blanched almonds, finely ground in a food processor into almond powder. Process the nuts at the last moment to reveal the best flavors.

Alternatively, use ground almonds from whole nuts or store-bought almond meal. If unavailable, use blanched or unblanched almond flour. To sprinkle the croissant top, use flaked or slivered almonds.

• Sugar: Use icing sugar (confectioners' or powdered sugar) to make the almond croissant filling, and granulated sugar for sugar syrup.

• Butter: Use softened semi-salted or unsalted butter at room temperature. Choose European-style butter with 82% fat for the best butter flavor and taste. 

• Eggs: The recipe calls for a whole egg at room temperature.

• Flavorings: Flavor sugar syrup with dark rum, amaretto, vanilla extract, orange flower water, or 2-3 drops of bitter almond extract.

Pro tip: To prevent the almond cream filling from spreading out while baking, add 2 teaspoons of all purpose flour or 1 ½ teaspoon of cornstarch to the cream recipe.

Equipment

To make almond croissants at home, gather these basic kitchen tools before you start:

• baking sheet
• silicone mat or parchment paper
• small saucepan
• hand whisk or hand mixer
• rubber spatula
• large serrated knife
• pastry brush
• shallow bowl
• wire rack

How to make almond croissants

Step 1: Preheat the oven to 355°F (180°C). Line a baking sheet with a silicone mat or parchment paper.

Step 2: To make simple syrup, pour water and sugar into a small saucepan and bring to a boil. Once the sugar is completely dissolved, remove it from the heat. Optionally, add rum (or vanilla extract) and let it cool.

Step 3: To make the almond croissant filling, mix the softened butter and icing sugar with a hand whisk or a hand mixer for 2-3 minutes, until smooth and creamy. 

Pro tip: Consult the almond cream recipe for step-by-step photographed explanations, helpful tips, and tricks.

Step 4: Add the egg and whisk until well combined. The mixture may look slightly curdled, but it will disappear when you add ground almonds.

Step 5: Using a wooden spoon or rubber spatula, fold in ground almonds and mix again until you obtain a smooth cream.

Pro tip: Refrigerate the cream in a bowl covered with plastic for 30 minutes. This step is optional but helps firm the cream a bit.

Step 6: To assemble the croissants, use a large serrated knife to cut them in half lengthwise.

Pro tip: Alternatively, cut croissants to the far edge without separating them into two halves. This helps prevent the almond cream filling from spilling out of the croissant during baking.

Step 7: With a silicone or pastry brush, brush each half of the croissant with lukewarm sugar syrup, and let them soak for 1-2 minutes on a wire rack.

Step 8: Spread about 2 tablespoons of almond cream on the bottom half of each croissant (photo 1).

Pro tip: Use an amount of cream that corresponds to the size of your croissants. Aim for a thickness of 3-5 mm for the cream.

Step 9: Place the top half of the croissant and press lightly to seal.

Step 10: Spread about 1 tablespoon of almond cream on top of each croissant. Take one croissant at a time and wrap the cream-covered top into the bowl of flaked almonds (photo 2).

Pro tip: Alternatively, sprinkle croissants with sliced almonds, pressing lightly on them so that they stick.

Step 11: Repeat for the remaining croissants. Place croissants on the prepared baking sheet and sprinkle with fleur de sel (optionally).

Step 12: Bake in the hot oven for 13-15 minutes. The almond cream should be set, and the croissants' tops should be lightly browned.

Pro tip: If the cream is too soft, place assembled croissants to set for 30 minutes in the refrigerator, then bake.

Step 13: Remove from the oven and let cool on a cooling rack. Sprinkle croissants with icing sugar.

Expert Tips

1. Do not overfill the croissants to prevent the almond cream from leaking during baking. 
2. Serve almond croissants warm or cold.
3. Make-ahead option: Buy croissants and prepare the almond cream one day before. Keep the almond cream refrigerated until ready to use. Assemble almond croissants and bake them the next morning.

Recipe variations

All recipe variations come from changes to the almond cream's flavor.

• Ground nuts: Replace 20-30% of the almond powder with other ground nuts (hazelnut, pistachio, pecan, etc.).

• Chocolate: Add 2-3 tablespoons of unsweetened cocoa powder to the almond cream to make chocolate almond croissants.

• Other viennoiseries or bread: Try a stale chocolatine (pain au chocolat), French brioche, or even slices of country bread instead of croissants.

Storing and freezing

Almond croissants are best eaten fresh, but you can store them in an airtight container for up to two days. To reheat, bake at 325°F (165 °C) for 5-7 minutes.

Can you freeze almond croissants? You can freeze both assembled croissants with raw almond cream and baked almond croissants.

• Place the assembled croissants on a baking sheet in a single layer and freeze for 3-4 hours. Then place the croissants in a freezer-safe Ziploc bag and freeze for 1-2 months. When you are ready to bake, add a few extra minutes to the baking time.
• If you have already baked almond croissants, you can freeze them, too. Wrap each croissant in double layers of plastic wrap and freeze for up to 1 month.

Recipe FAQ

What is the filling in an almond croissant?
The almond croissant filling is almond cream, or crème d'amande, made from butter, icing sugar, egg, and finely ground almonds. It is what gives an almond-filled croissant its soft, nutty center.

Are almond croissants double-baked?
Yes, they are. The bakery bakes the croissant once, then you fill it and bake it again at home, so it goes through the oven twice before serving.

Can you use freshly baked croissants to make the recipe?
Day-old or stale croissants are typically preferred because they soak up the syrup better, but freshly baked croissants will also work.

Do almond croissants taste like marzipan?
Almond croissants have a distinct almond flavor because they are filled with almond cream, which is made from almonds, just like marzipan, though the texture is soft rather than dense.

What is the difference between almond cream and frangipane?
Almond cream (crème d'amande) is butter, sugar, egg, and ground almonds. Frangipane is almond cream blended with pastry cream, so it is slightly lighter. French bakeries usually fill croissants aux amandes with almond cream.

How do you keep the almond filling from leaking out?
Do not overfill the croissants, and cut them almost through rather than fully in half so the two sides stay attached. Adding a little flour or cornstarch to the almond cream also helps it hold its shape while baking.

Love breakfast recipes? Try these next!

• French crepes
• Vanilla Dutch Baby
• Yeasted Blini

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The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.