My infatuation with recipes, baking, and the holiday season leads to endless creativity and indulgent recipes that offer decadent tastes to satisfy the palate.
I love visiting bakeries, but truly authentic bakeries are far and few between.
However, while we were in Italy, walking the streets of Sicily and Rome, we found a common pastry, an Almond Croissant.
Both were outstanding and craveable, long after they were eaten. A light crunch, with a mild sweetness and an almond-nuttiness.
All I can say is foodie heaven was within steps of our family’s home in Sicily and our hotel in Rome and we visited daily!
The Almond Croissant Recipe that I have created offers a very similar crunch, nuttiness, and a sweet scent that will waft all through the house.
After making these, I just stop and smell the air, because I feel like I am back in Italy again.
Simply perfect, this light and airy almond croissant will have you craving more after each bite (watch those fingers!).
Nostalgia helped me create an Almond Croissant Recipe that is just begging to be placed out for the holidays.
Now it’s your turn to be the artisan pastry chef and recreate the recipe. Ready?
ALMOND CROISSANTS
So as it turns out, it’s not just me that loves these special almond croissants, the world does, and you can find them at Whole Foods.
We were at whole foods, and I picked up an Almond Croissant, in fact, you can see it on my Instagram Feed.
Here’s the thing, most don’t realize. When you make the Almond Croissants, there are shortcuts.
Almond Croissants don’t need to be made from scratch, in fact, you can enjoy eh benefit’s of buying premade, day-old croissants to lessen the workload.
What What? Not Homemade Croissants?
Allow me to clue you in. Some of the best eats are invented by combining a little of this and a little of that.
Being of Italian heritage, I can assure you that my recipes are often a pinch of this and a pinch of that.
Albeit harder to be relatable to those that are fanatical sticklers for precision, no one in Casa Vento minds it.
Where Do You Get The Croissants to create Almond Croissants?
Now that is a great question and I am about to floor you with an answer.
How about your favorite warehouse club? Yep, I buy them in bulk and they can be older or stale, no worries.
What is about to happen to the croissants after you add the precisely measured filling and topping is magical.
STALE does not exist once we craft this whole sweet treat.
Bulk? Really?
Here’s the thing, buying a few croissants is very pricey.
In a few of our local grocery stores, a 4 pack is upwards of $5.
Once you eliminate the grocery stores and shop bulk, this recipe is not only affordable but elegant and turns out well always.
Tips For Creation And Storage of Almond Croissants
As you might have guessed, croissants are a special pastry. You need to treat it that way, from start to finish.
I cut the croissants immediately, and rebox unless I am ready to cook at that minute.
The cut allows some air to pass onto the open face/slits made with a knife and a bed for the danish to not seep through.
That said, danish is the item you want to be concerned with as shelf-stable is not advisable.
Since I live on the East Coast and we know that our holidays will be very cool, I store these in several ways.
If our second refrigerator is filled, they get moved to a lock-tight cooler, stored outside (no raccoon is breaking into this, lol!)
Alternatively, garage storage in a snap-top container as well. IT’s cool in here and acts to refrigerate at a reliable 40° F.
Packaging for Almond Croissants
Keep that box that the croissants came in, no matter if it is plastic or cardboard, it’s one to keep.
See, I upcycled the cardboard box I bought them in. It really looks pro in my mind, lol!
You can reuse this. Also, grab some parchment paper so you can place that down before you put the ‘remodeled’ croissant in the box.
Additionally, you can use airtight plastic food storage containers (dollar tree brand works fine).
How Many Will This Make?
I’ll answer this as honest as I can. IT is going to depend on your hand.
Heavy or light administering of danish, syrup topping? How do you apply it?
I’ve done a batch of 24 small croissants (palm-size) or 12 large.
I am fairly consistent on the danish ‘smear’ as I don’t over-do it.
Remember, there’s a danish filling, a nut-cream paste, and a topping too.
Fairly rich in consistency and content, you want to be generous, without an overly-indulgent hand.
Did you want the video? Make sure you watch this so you can see what I do over and over again.
You Could….
Just for kicks, I’ve tried Nutella in here instead of the almond paste and holy yum!
I mean, if you are wondering how wonderful it tasted?
Hazelnut against almond crunch and danish, a trifecta of yum.
However, I am an almond girl and feel that too much of a good thing (Nutella) just kills what is going on with the almonds.
Offering that suggestion for those who really want to experiment or are asking, “would that work?” and Yes it does!
Almond Croissant Serving Suggestion
Almond croissants are very filling and rich. We cut them into slices and sometimes just 1/2 them so we can enjoy other treats.
I have found that ONE is a full serving and divine as a ‘cheat day’ dessert with a cup of coffee.
Tray these up on pretty holiday trays, or atop mini cake, serving stands.
Don’t add the confectionary sugar UNLESS you are serving them right then.
For those that are storing then serving. Take the ones out of the box you want to use.
Plate them up, then sprinkle with powdered (confectioner’s sugar) sugar.
How To Make Almond Croissants
Kitchen Appliances & Tools
Cutting Board
Parchment Paper
Bread Knife
Baking Tray
Blender
Powdered Sugar Duster
Zipper Bag (for piping)
Pot 2 qt (for syrup)
For The Croissants
2 Cups of SLICED Almonds – they can be roasted or blanched truly your choice ( I used whatever I had)
1 Dozen Large Croissants (or 2 dozen miniature)
Almond Syrup (Used on inside and outside of croissant)
3/4 Cup of Sugar
1/4 Cup of Water
3 Tablespoons of Almond Meal (I used Trader Joe’s it’s always perfect)
1/4 Tsp Almond Extract
1/4 Tsp Vanilla Extract
Almond Paste (this goes INSIDE the croissant)
A cup of Almond Meal (keep an extra 1/4 nearby, you may need it)
1 Tbsp of Flour
9 Tbsp of Butter ( salted & room temperature)
A Cup of Powdered Sugar
2 Large EGGS whisked (I whisked to really blend)
Danish Filling
Whisk One Large egg & An Egg Yolk together (I used our smoothie maker to do this)
Cube 8 ounces cream cheese (it’s got to be ROOM Temperature)
3 Tablespoons of Powdered Sugar
Nut Topping
Use an 8 oz back of sliced almonds
Place almonds in a flat round bowl.
Directions From Start To Finish For Almond Croissant
Preheat your Oven to 350° Fahrenheit
Cover your cookie pan with either parchment or a silicone baking mat.
Almond Syrup
Start here as you need this syrup to be made and then cool.
The syrup can cool as you prep the Almond Paste and Danish Filling.
Grab a 4 qt pot, and combine in the sugar, water and almond meal.
Mix before placing on the stovetop to ensure all ingredients are combined.
Low to medium-low heat on the stovetop.
Once sugar is dissolved, take off and add in almond and vanilla, whisk quickly.
Set aside and allow to cool.
Almond Paste
While allowing the Almond Syrup to cool, make the Almond Paste.
This can sit out for about an hour.
However, if you are not going to use it right away, just toss it in the refrigerator.
No need to bring it to room temperature, it will be just chilled if you set it in there while preparing the danish or if you cut the croissants last.
Combine Almond Meal, flour, and butter together. I used my NINJA to process this as it was easiest.
You want to get it creamed together. Pulse for about 30 seconds.
Stop and then add in Powdered Sugar, pulse again. Make certain that dry ingredients are mixed and scrape the bottom with a spatula.
Add the eggs and pulse again for 30 seconds.
Remove mixture and spoon into a disposable icing sleeve or a big ZIP type bag
Use immediately or refrigerate.
Prep the Croissants
Slice each croissant in 1/2.
Pay attention to keeping them evenly sliced, not thinner on ends.
This will matter when you add the syrup and the cream. Even cuts only.
Place the sliced croissants on the lined tray and prepare the syrup, paste, and danish filling.
The air will NOT harm the open-faced croissant.
Almond Slices
Place almond slices in a bowl.
Method To The Madness of Creating an Almond Croissant
It will be like a production line.
Yes, your hands will get sticky, so get it all together and lined up, so the mess is limited.
Croissants, Syrup, Paste, Danish, Nut Topping, have it all there, like in the video.
Assembling the Almond Croissant
Divide the cut croissant in 1/2.
Each half will be coated with ‘some’ ingredients.
First, squeeze the almond paste onto one side of the croissant.
Next, add a dollop of the danish filling.
Then, to the opposing 1/2, brush with almond syrup.
Close croissant.
Brush top with more almond syrup.
Press into sliced nuts.
Replace to the tray.
Repeat, until ALL croissants are nut topped.
Bake at 350° F until Golden Brown. Remove and allow to cool.
Serve or Refrigerate in an airtight container.
The LAST STEP – Go Nuts Here!
If you are serving these right away, dust with confectioner’s sugar.
However, if you are not serving these right away, then, do not dust each, instead, use an airtight container and store until needed.
Once you take them out to serve or give to family, then DUST with the confectioner’s sugar.
The Almond Croissants are the perfect sweet treat for any holiday, birthday or just any day.
I was super pleased with the Almond Meal mixture, it is pretty light and fluffy.
Serve this on a pretty plate and make certain to dust with more powdered sugar.
Lavishly live food, baking, and delicious sweet treats out loud when you create my Almond Croissants. ~ DANA
