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Bakery-style Almond Croissants

Halved almond croissant on a dessert plate.
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Almond croissants are bakery-style French croissants made with rich almond cream and crunchy almonds and baked to perfection. It is a perfect treat for breakfast, brunch, teatime, or a satisfying dessert.


  • 4  one-day-old croissants

For sugar syrup:

  • 3 1/2 tablespoons (50 ml) water
  • 1/4 cup (50 g) granulated sugar
  • 1 teaspoon dark rum (optional)

For the almond croissant filling: 

  • 3 1/2 tablespoons (50 g) softened unsalted butter
  • 1/2 cup (50 g) ground almonds
  • 6 1/2 tablespoons (50 g) icing (powdered) sugar
  • 1 large egg (50 g), room temperature

For assembling:

  • 3.5 oz. (100 g) flaked almonds
  • 2 pinches of fleur de sel (optional)

For serving:

  • 2 tablespoons (15 g) icing (powdered) sugar


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

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

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

  4. Add the egg and mix well with a whisk. The mixture may look a little bit curdled, but it will disappear with the addition of ground almonds.

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

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

  7. Spread about 2 tablespoons of almond cream on the bottom half of each croissant. Place the top half of the croissant and press lightly with your hand to seal. 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.

  8. Continue for the rest of the croissants. Place croissants on the prepared baking sheet and sprinkle with fleur de sel (optionally).

  9. Bake for 13-15 minutes. The almond cream should be set, and the tops of the croissants should be lightly browned. Remove from the oven and let cool on a cooling rack. Sprinkle croissants with icing sugar.


  1. Don't overfill the croissants to prevent the almond cream from leaking during baking. Use an amount of cream that corresponds to the size of your croissants. Aim for a thickness of 3-5 mm for the cream.
  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 day.
  4. Nutritional information is per serving croissant based on a shop-bought medium croissant with approximately 231 calories.





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