I know that chocolate croissants (or, more correctly, pain au chocolat) are the stars of most pastry cases. But personally, if I'm going to eat a pastry for breakfast, it's going to be the chocolatine's less glam cousin, the almond croissant. I love the nutty, sweet filling, and that dusting of powdered sugar on top.
But here's the thing: You don't need to go to the pastry shop to get an almond croissant. Do you know how easy they are to make at home?
A long time ago I discovered this great recipe for them from Clotilde at Chocolate and Zucchini, and almond croissants suddenly became a favorite weekend breakfast indulgence. And no, you don't even have to make your own croissants.
See Clotilde's recipe: Almond Croissants Recipe
This recipe is actually a perfect way to use up day-old croissants. Just split them down the center and stuff them with an easy filling of almonds, butter, sugar and eggs, and bake.
Clotilde soaks hers in a sugar syrup to keep them moist, which is delicious, but I skip this, as I actually prefer the croissants toasted and crispy on top and sweetly soft in the middle. So good!
There is a special place in my heart, too, for almond croissants. I will choose them over chocolate croissants every single time. That sweet almond filling sandwiched between the buttery, flaky dough is supremely delicious.
While I love eating them, the thought of making almond croissants at home made me shudder — until I saw this recipe. The secret is not making your own dough. Instead you'll use store-bought croissants. Any kind will do. And if they're not fancy bakery croissants, that's totally okay; in fact, it's for the best. Plain croissants will get transformed with the help of sweet almond filling, a little extra butter, and a dusting of powdered sugar and toasted almonds.
- Kelli, May 2015
How To Make Almond Croissants
What You Need
2 day-old croissants
1/4 cup sugar
1/2 cup almond meal
1/2 teaspoon vanilla extract
4 tablespoons butter, softened to room temperature
1 large egg
Sliced toasted almonds
Food processor or blender
- Preheat the oven to 350°F: Line a baking sheet with parchment or a nonstick baking mat and gather your ingredients.
- Cut the croissants in half: Slice each croissant in half with a serrated bread knife to make a top and a bottom, like a sandwich. Be sure to slice evenly so that the halves are flat and not angled.
- Make the filling: Combine the sugar, almond meal, vanilla, butter, and egg in a food processor or blender, and blend until creamy.
- Fill the croissants: Lay the bottom halves of the croissants on the baking sheet. Divide the filling between them and spread it out in an even layer. Place the tops on the croissants.
- Bake for 18 minutes: Place the tray with the croissants in the oven and bake for about 18 minutes, or until the filling is set and no longer gooey.
- Cool the croissants for a few minutes: Remove the baking sheet from the oven, and let the croissants sit for a few minutes until they are cool enough to handle.
- Dust with powdered sugar and serve: Put a few spoonfuls of powdered sugar in a strainer and sift over the tops of the croissants. Finish with a few sliced almonds and serve while the croissants are warm.
- Smaller portions: You can also cut each croissant in half through the middle to make four small portions.