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
butter, softened to room temperature
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.