How To Make Tasty Almond Croissants (French Bakery Style)

In a small saucepan, combine 1 cup of water, 1/4 cup of golden rum, and 2 tablespoons of sugar.

Let the mixture simmer for one minute, then take it off the heat and cool to room temperature.

In a large bowl, combine 1 cup of almond meal, 1/2 cup of sugar, and a generous pinch of salt. Mix until combined.

Add 1/2 cup of softened unsalted butter and stir until blended.

Mix in 2 large, room-temperature eggs, adding them one at a time.

Turn up the mixer to high-speed and beat until the mixture is fluffy, creamy, and has a frosting-like consistency.

Slice 8 medium-large day-old croissants in half lengthwise with a serrated knife.

Lightly dip both sides of the croissants in the cooled syrup, ensuring they are moist but not soaking wet.

Spread about 2 tablespoons of the almond cream filling on the bottom half of each croissant.

Place the top halves on and spread 1 tablespoon of the filling over each one.

Sprinkle with almond slices.

Bake at 350 degrees Fahrenheit on the center rack for about 15 minutes or until the cream is golden.

Transfer the croissants to a rack and let them cool completely to room temperature before dusting with powdered sugar.

Equipment Needed

Spice Level:

Allergens