Transform store-bought butter croissants into stunning almond croissants! These croissants are lightly sweetened with almond syrup, filled with creamy frangipane, and baked until crispy and golden.
- 6 butter croissants
- almond syrup recipe follows
- almond frangipane recipe follows
- sliced almonds, as needed
- powdered sugar, as needed
- 2 Tbsp simple syrup (recipe in notes)
- 1 Tbsp Cointeau, or other orange liqueur like Grand Marnier
- 1 teaspoon almond extract
- 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
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.
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.
Simple Syrup: Bring ½ cup water and ½ granulated sugar to a boil. Heat until sugar has dissolved. Cool to room temperature. Store in the fridge in an airtight container for up to a month. Use to sweeten tea, coffee, oatmeal, etc.
Frangipane- If using sliced almonds instead of ground almonds: In a food processor, pulse together 1 cup sliced almonds and half of sugar until nuts are finely ground. Add butter, remaining sugar, salt, vanilla, almond extract, orange zest, egg, and milk. Process until smooth.
- 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.