How To Make Almond Croissants (Full Recipe) | Kirsten Tibballs

Create a sugar syrup by combining water and sugar in a large saucepan until the sugar dissolves.

Mix room temperature butter with sugar in a mixer using a paddle attachment until smooth, without aerating.

Add 2 eggs to the butter and sugar mixture and mix until combined.

Incorporate ground almond into the mixture until it forms a paste.

Optionally add lemon zest, rum, cinnamon, or vanilla for additional flavor.

Cut leftover croissants in half using a serrated knife, preferably after freezing them for about an hour to prevent crumbling.

Fill a piping bag with the almond paste or spread it on with a small knife.

Soak the cut sides of the croissants in the sugar syrup.

Dollop almond cream on the base of the croissant halves, being generous as it will expand in the oven.

Place the top half of the croissant on the base, then spread more almond cream on top.

Dip the assembled croissants into flaked almonds.

Repeat the process until all croissants are prepared, noting that this recipe is for 6 almond croissants, but larger sizes may yield 4.

Place the croissants on a nonstick tray or lined tray.

Bake in the oven at 170 degrees Celsius for approximately 20 to 25 minutes or until golden brown, adjusting time for larger croissants.

Dust with icing sugar before serving, either warm or cold.

Equipment Needed

Spice Level:

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