Transform store-bought butter croissant into stunning almond croissant worthy of a French pastry display case!
Baking almond croissants at home is easier than you think.
A Starbucks almond croissant runs a little over $3. It’s close to $5 at Proof Bakery in Atwater Village, Gjusta in Venice, and Republique in La Brea.
Let’s make half a dozen almond croissants for a fraction of the price!
Here’s what you need to make super easy almond croissants at home:
- store bought butter croissants
- almond simple syrup
- frangipane (almond cream filling)
- sliced almonds
- powdered sugar (confections’ sugar)
Equipment needed:
- hand mixer, stand mixer, or food processor
- oven or air fryer
Costco Butter Croissants
Any store-bought butter croissants will work. I highly recommend Costco’s butter croissants.
In 2020, Costco changed their croissants. Their new recipe is better! It’s much higher in quality than the previous version.
They are made with real butter, as opposed to other mass produced croissants made with oil (the much cheaper and less flavorful alternative).
Plus, it’s hard to beat the great deal. $4.99 for a dozen butter croissants!
Almond Croissant Filling
There are several ways to make the almond cream filling. My version uses ground almonds (also labeled as almond flour). Use may skin on or blanched almonds.
This recipe also works with sliced almonds. Just process the sliced almonds in a food processor. (More detailed instructions in the recipe card.)
The ingredients are mixed together in a stand mixer, using an electric hand mixer, or a food processor. Simply, combine the ingredients together until creamy.
What is frangipane?
Frangipane is a creamy almond filling. It is used to fill various pastries, tarts, and other baked goods such as orange almond bostock.
Frangipane is made by mixing together ground almonds with butter, sugar, and eggs.
Since it contains raw eggs, the filling does need to be cooked before consuming.
Frangipane can be made several days in advance. It keeps in the fridge up for a week.
Filling & Assembling Croissants
- Use a serrated knife to slice croissant in half lengthwise.
- Brush insides of croissants with almond simple syrup. Lightly toast in the oven.
- Spread about 2 tablespoons of frangipane (almond cream) on bottom half of croissant.
- Replace top half of croissant.
- Spread about 1 tablespoon of frangipane over top of croissant.
- Press sliced almonds over frangipane topping.
- Drizzle remaining almond syrup all over assembled croissants. Bake until crisp and golden!
Almond Syrup
The almond syrup is a mixture of simple syrup, almond extract, and orange liqueur.
Combine equal parts water and granulated sugar to make simple syrup. Orange liqueur is not required, but it does add a touch of extract flavor. I recommend Cointreau or Grand Marnier for best quality and flavor.
The syrup adds a touch of sweetness. But more importantly, it helps to make the croissants crunchy without drying them out.
Bake in a 350 degree F oven for until the sliced almonds are toasted and the croissant exterior is golden and crispy. The frangipane almond cream will also turn golden.
Dust with sifted powdered sugar before serving! These are best enjoyed warm fresh from the oven while the croissants are crisp and crunchy.
However, of course, they are also delicious at room temperature.
Storage and Leftovers
Remove from oven and let cool on baking sheet for about three minutes. Then, transfer to wire rack and dust with powdered sugar.
Transferring to the wire rack will ensure the croissants remain crisp. Otherwise, they may steam and soften on the baking sheet.
Cooled almond croissants can be left on wire rack all day. Keep in an airtight container for overnight storage.
Reheat in a toaster oven or air fryer as directed below.
Freezing Almond Croissants
Freeze for longer storage! This method works with baked almond croissants.
Cool to room temperature. Individually wrap each croissant tightly in plastic wrap. For extra protection, store wrapped croissants in an airtight freezer bag or reusable container. Keep in the freezer for up to one month.
Defrosting and Reheating
Leave wrapped frozen croissant at room temperature overnight. The following day, reheat thawed croissant in the oven, toaster oven, or air fryer.
- OVEN: 350 degree F oven for 8-10 minutes until heated throughout and crispy.
- TOASTER OVEN: Use roll reheat setting for 2 minutes, then use toast setting for 3 minutes.
- AIR FRYER: Use the bake setting at 350 degrees F for 5 minutes.
I personally use this toaster oven and this air fryer.
Using Traditional Oven vs Air Fryer
I have tested this recipe using both a traditional oven and this specific air fryer.
Oven is great for making a large batch of these almond croissants. While the air fryer is great for reheating.
My air fryer is compact. As such, I am only able to make three almond croissants at a time.
Where as I can easily fit two dozen almond croissants in my wall oven.
The air fryer is wonderful for reheating day old or thawed croissants. The circulating dry heat revitalizes the old croissant back to it’s original crisp and crunchy glory.
Almond Croissants
Ingredients
Components:
- 6 butter croissants
- almond syrup recipe follows
- almond frangipane recipe follows
- sliced almonds, as needed
- powdered sugar, as needed
Almond Syrup:
- 2 Tbsp simple syrup (recipe in notes)
- 1 Tbsp Cointeau, or other orange liqueur like Grand Marnier
- 1 teaspoon almond extract
Almond Frangipane:
- ⅓ cup unsalted butter (75 g) softened
- ½ cup granulated sugar (100 g)
- ½ teaspoon finely grated orange zest
- ¼ teaspoon kosher salt
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 large egg
- 1 cup ground almonds (100 g) almond flour or almond meal
- 2 Tbsp whole milk or heavy cream
Instructions
Almond Syrup:
- Combine simple syrup, Cointreau orange liqueur, and almond extract. Set aside.
Frangipane:
- Beat together butter, sugar, and orange zest until smooth. Add salt, vanilla extract, almond extract, and egg. Mix until well incorporated. Add ground almonds and milk. Beat until combined. Set aside.
Assembly:
- Preheat oven to 350°F. Line baking sheet with parchment paper or reusable silicone baking mat. Set aside.
- Use a serrated knife to slice croissants in half lengthwise.
- Brush insides of croissants with almond syrup. Lightly toasted in the oven for 4 minutes. *If using air fryer: bake at 350°F for 2 minutes.
- Remove from oven. Spread about 2 tablespoons frangipane on bottom half of croissant. Replace top half of croissant. Spread about 1 tablespoon frangipane over top of croissant.
- Press sliced almonds over exposed frangipane topping. Drizzle remaining almond syrup all over assembled croissants.
- Bake for 18-20 minutes until sliced almonds are toasted and the croissant exterior is crisp and golden. Leave on baking sheet for 3 minutes. Transfer to wire rack. Dust with sifted powdered sugar and enjoy warm, fresh from the oven! *If using air fryer: bake at 350°F for 12-15 minutes.
Notes
- The suggested filling portions are for the large Costco croissants. Adjust filling amount depending on the size of your croissants.
- This recipe works with fresh or old croissants. The almond syrup will help to revive older croissants.
- Frangipane can be made ahead of time and stored in the fridge in an airtight container for up to a week.
- If chilled, allow frangipane to soften and come to room temperature before use. Stir until soft, pliable, and creamy.
Freezing and Reheating Notes:
- Freezing only works with baked assembled croissants.
- Cool almond croissants to room temp. Individually wrap each croissant tightly in plastic wrap. For extra protection, store in an airtight freezer bag. Keep in the freezer for up to one month.
- To defrost: leave wrapped frozen croissant at room temperature overnight. The following morning, reheat thawed croissant in the oven, toaster oven, or air fryer.
- Reheating Suggestions:
- Air Fryer: Use the bake setting at 350 degrees for 5 minutes.
- Toaster Oven: Use roll reheat setting for 2 minutes, then use toast setting for 3 minutes.
- Oven: 350 degree F oven for 8-10 minutes until heated throughout and crispy.
Very easy to make. Family loved it.