Don’t be fooled by these fancy almond croissants because they’re a cinch to make! Upgrade store-bought croissants with the delicious almond filling and a dusting of powdered sugar. They’ll make a sweet ending to your next brunch.
for 6 croissants
- 1 cup almond (140 g), sliced, plus more for topping
- 1 tablespoon all purpose flour
- ⅓ cup brown sugar (75 g)
- ¼ teaspoon kosher salt
- 8 tablespoons unsalted butter, cubed
- 1 large egg
- 2 teaspoons almond extract, divided
- ½ cup water (120 mL)
- ½ cup granulated sugar (100 g)
- croissant, 6 day old
- ¼ cup powdered sugar (30 g)
- Calories 373
- Fat 26g
- Carbs 30g
- Fiber 2g
- Sugar 26g
- Protein 5g
Estimated values based on one serving size.
- Preheat the oven to 400°F (200°C).
- Spread the sliced almonds in a single layer on a baking sheet. Toast for about 5 minutes, or until the almonds just begin to turn golden brown.
- In the bowl of a food processor, combine the toasted almonds, flour, brown sugar, and salt. Pulse until the almonds break down to medium crumbs.
- Add the butter to the food processor and continue processing until a smooth paste forms.
- Add the egg and 1 teaspoon almond extract and continue to process until the egg is fully incorporated.
- Transfer the almond mixture to a small bowl and refrigerate for at least 30 minutes, up to 1 week.
- Reduce the oven temperature to 350°F (180°C). Line a baking sheet with parchment paper.
- In a small pot over medium heat, combine the water and granulated sugar. Cook, whisking occasionally, until the sugar is completely dissolved, about 5 minutes. Add the remaining teaspoon of almond extract, then remove the pot from the heat.
- Slice each croissant in half horizontally. Set the bottom halves of each croissant on the prepared baking sheet.
- Brush about 1 tablespoon of the almond simple syrup over the cut side of each croissant half.
- Spread about 2 tablespoons of the frangipane across the bottom half of each croissant, then cover with the top half.
- Spread another tablespoon of frangipane over the top of each croissant, then sprinkle with sliced almonds.
- Bake the croissants for 12–15 minutes, or until the frangipane begins to turn golden brown. Remove from the oven and let cool slightly, then dust with the powdered sugar.
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