Easiest Almond Croissants EVER!

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour adds more fiber and nutrients.

butter

🥗Healthier: margarine

💰Cheaper: vegetable shortening

Margarine can be lower in saturated fat, while shortening is often cheaper.

In a small pan, add 120 ml of water, 1 tablespoon of golden caster sugar, and 1 teaspoon of vanilla extract.

Stir the mixture together and bring it to a boil until the sugar is dissolved.

Turn off the heat and transfer the glaze to a wide bowl to cool.

In a bowl, add 90 grams of ground almonds, 4 tablespoons of soft unsalted butter, and 100 grams of golden caster sugar.

Stir the mixture together until combined and fluffy.

Add a pinch of salt, 0.5 teaspoon of almond extract, and 1 small egg to the mixture.

Mix everything together until thoroughly combined and set aside.

Using a small sharp knife, slice into the back of each croissant to create a pocket, being careful not to cut all the way through.

Dip the whole top of each croissant into the glaze and place them on a baking tray.

Take a spoonful of the almond frangipan and spoon it inside each croissant, using half the mixture for filling.

Spread the remaining frangipan on top of the croissants and sprinkle with about 1 tablespoon of flaked almonds per croissant.

Bake in the oven at 175°C (350°F) for about 12 to 14 minutes until the tops are golden brown and crisp.

Remove from the oven and sprinkle generously with confectioners sugar.

Cooking Techniques

Equipment Needed

Allergens