Dana Vento

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Almond Croissant Recipe

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My infatuation with recipes, baking and the holiday season lead 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.

When we were in Italy we spent a lot of time walking through the streets of Rome and Sicily and the bakeries that were just in the streets, and corners were so stupendously amazing, that we crave the delicate tastes that were introduced to our mouths.

Our favorite pastries are those that offer a bit of crunch with a mild sweetness, with a side of nuttiness.  The Almond Croissant Recipe that I have created offers a crunch, a nuttiness and a sweet scent that will waft all through the house, almost like taking a walk through the side streets in Italy.

A light airiness in the croissant coupled with an incredible almond flavor will have you craving more.  Nostalgia helped me create an Almond Croissant Recipe that is just begging to be placed out for the holidays. Lavishly live food out loud with my Almond Croissant Recipe.

ALMOND CROISSANTS 

We were out a few weeks back and I picked up an Almond Croissant, in fact, you can see it on my Instagram Feed. After that I was simply and sinfully hooked to something that is addicting, delectable and crave-able!

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. I bought a big batch at Sam’s Club and they worked just fine, keeping the cost modest while allowing for simple modification to a great product.

How To Make Almond Croissants

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 They will look like this when you are done, and retain the box to rebox them and refrigerate

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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

For The Almond Paste (this goes INSIDE the croissant)

1 Cup of Almond Meal (keep an extra 1/4 nearby, you may need it)
1 Tbsp of Flour
9 Tbsp of Butter ( I used salted, you can use either) ROOM TEMPERATURE is a MUST.
1 Cup of Powdered Sugar
2 Large EGGS whisked (I whisked to really blend)

METHOD

Preheat your Oven to 350° Fahrenheit
Cover your cookie pan with either parchment or a silicone baking mat

For The Croissants

Slice Each of them in 1/2 and do pay attention to keeping them evenly sliced, not thinner on ends, etc, because it will matter when you add the syrup and the cream.
Place the sliced croissants on the lined tray and prepare the syrup and paste

For The Paste

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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, making sure all dry ingredients are mixed and scrape the bottom with a spatula to make sure you get all the ingredients mixed in.
Now Add the Eggs and pulse again for 30 seconds.
Remove mixture and spoon into a disposable icing sleeve or a big ZIP type bag (at this point you can use immediately or you can hold on to it in the refrigerator, mine was not runny, it was perfect, I used it immediately)

For The Syrup

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Grab a 4 qt pot, and combine in the sugar, water and almond meal. keeping it on medium-low heat, you need it to simmer, so you may need medium heat, but watch you are cooking sugar, so stir and stir.
Now, once it is all combined and simmered, take it off the heat, add in almond and vanilla, stir to combine and then allow it to cool for about 30 minutes.

For The Croissants

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It will be like a production line and your hands will get sticky, so have EVERYTHING You need to be lined up: Croissants, Syrup, Paste, Nut Topping.
Take each half of the Croissant, one by one and dunk into the syrup.  Don’t saturate but do be generous enough to coat, the baking will make this ‘suck into the croissant’.

Filling the Almond Croissant

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Take the Almond Cream Bag that you prepared, and cut a nice nip in a corner so that you can squeeze this onto each croissant.
Remember you are filling only ONE of the two halves each croissant will be capped with a top, so you are simply smearing this on ONE part of the croissant.
Now, once you place one half onto the other.

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You will use a piping bag to place a bit more of the almond paste atop each croissant and then place the sliced almonds onto each croissant. Evenly smear the paste on the top using a spatula, but don’t gob it, keep a light hand, just enough to get nuts to stick.

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NUT TOPPING

Have a bowl with the 2 cups of almonds set to go and either press the croissant into the nuts or sprinkle each croissant with it.
Get ready oven because these are now ready to bake.  Bake these for about 25 minutes or until the NUTS are golden brown. You will smell these as they bake and OH is it heavenly.
Allow these to COOL completely before serving and ANY that don’t get eaten, refrigerate in an airtight container for up to three days.

PRINT RECIPE HERE TO KEEP FOR EACH HOLIDAY

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Almond Croissant Recipe

Category: Cooking, DIY, Entertainment, Food, Food, Food Prep Tip, Foods, Fun, Holidays, Lifestyle, Posts, Recipe

almond, almond croissant, nuts, pastry, delicacy, pastries, step by step, how to, recipe, recipes, holiday, holiday tradition, sweet, sweets, dessert, desserts, food, foodie, food blogger, dana vento, food blogger dana vento, diy, baking, holiday baking, specialty, recipes for holiday, pre made croissant, paste, puree, liquid, almond, powdered sugar

Ingredients

    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 They will look like this when you are done, and retain the box to rebox them and refrigerate
    For the Almond Syrup You Will Coat These In (inside and outside)
  • 3/4 Cup of Sugar
  • 1/4 Cup of Water
  • 3 Tablespoons of Almond Meal (I used Trade Joe's it's always perfect)-
  • 1/4 Tsp Almond Extract
  • 1/4 Tsp Vanilla Extract
    For The Almond Paste (this goes INSIDE the croissant)
  • 1 Cup of Almond Meal (keep an extra 1/4 nearby, you may need it)
  • 1 Tbsp of Flour
  • 9 Tbsp of Butter ( I used salted, you can use either) ROOM TEMPERATURE is a MUST.
  • 1 Cup of Powdered Sugar
  • 2 Large EGGS whisked (I whisked to really blend)

Instructions

  1. Preheat your Oven to 350 Degrees Fahrenheit
  2. Cover your cookie pan with either parchment or a silicone baking mat
    For The Croissants
  1. Slice Each of them in 1/2 and do pay attention to keeping them evenly sliced, not thinner on ends, etc, because it will matter when you add on the syrup and the cream.
  2. Place the sliced croissants on the lined tray and prepare the syrup and paste
    For The Paste
  1. 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.
  2. Stop and then add in Powdered Sugar, pulse again, making sure all dry ingredients are mixed, and scrape the bottom with a spatula to make sure you get all the ingredients mixed in.
  3. Now Add in the Eggs and pulse again for 30 seconds.
  4. Remove mixture and spoon into a disposable icing sleeve or a big ZIP type bag (at this point you can use immediately or you can hold on to it in the refrigerator, mine was not runny, it was perfect, I used it immediately)
    For The Syrup
  1. Grab a 4 qt pot, and combine in the sugar, water and almond meal. keeping it on medium low heat, you need it to simmer, so you may need medium heat, but watch you are cooking sugar, so stir and stir.
  2. Now, once it is all combined and simmered, take it off the heat, add in almond and vanilla, stir to combine and then allow it to cool for about 30 minutes.
    For The Croissants
  1. It will be like a production line and your hands will get sticky, so have EVERYTHING You need lined up: Croissants, Syrup, Paste, Nut Topping.
  2. Take each half of the Croissant, one by one and dunk into the syrup
  3. Don't saturate but do be generous enough to coat, the baking will make this 'suck into the croissant'
  4. Take the Almond Cream Bag that you prepared, and cut a nice nip in a corner, so that you can squeeze this onto each croissant.
  5. Remember you are filling only ONE of the two halves each croissant will be capped with a top, so you are simply smearing this on ONE part of the croissant.
  6. Now, one you place one half onto the other,
  7. You will use a piping bag to place a bit more of the almond paste atop each croissant and then place the sliced almonds onto each croissant. Evenly smear the paste on the top using a spatula, but don't gob it, keep a light hand, just enough to get nuts to stick.
  8. Have a bowl with the 2 cups of almonds set to go and either press the croissant into the nuts or sprinkle each croissant with it.
  9. Get ready oven because these are now ready to bake.
  10. Bake these for about 25 minutes or until the NUTS are golden brown. You will smell these as they bake and OH is it heavenly.
  11. Allow these to COOL completely before serving and ANY that don't get eaten, refrigerate in an airtight container for up to three days.
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Cook’s Tips and Tricks For Almond Croissants

The recipe requires you to make an Almond-type syrup that you will dunk both insides of the croissant into, allow it to cool in order to best work but you need not refrigerate.

Additionally, the Almond Paste you will be creating can be made ahead, and refrigerated.  The paste thickens quickly and is best pushed out through a plastic bag to pipe onto each croissant. Make note, each croissant will be filled with the paste after it is dunked in syrup.  The paste needs to be smeared.  The top of the croissant will also have the almond paste and then you dunk the top in the nuts.

Use parchment paper to bake these sweet treats or use silicone mats, your choice, either is a quick and easy cleanup.

I highly suggest visualizing your steps, as you go along in order to have enough ingredient for each croissant. I had plenty, but if you overfill, you may not have enough paste.

The Almond Croissants are the perfect sweet treat for any holiday, birthday or just any day.  I was super pleased with the Almond Meal from our Trader Joe’s as it is very 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

Reader Interactions

Comments

  1. Sheila says

    This is my favorite! I normally purchase them but would love the idea of making my own almond croissant. Thank you for sharing this recipe. I am so excited.

    Reply

  18. Lindsey says

    While I don’t ever choose nuts for a snack, I’ve learned that almond is one of my favorite flavors. I tred an toasted almond tea and I think it would match these croissants really well.

    Reply

  27. Teresa Bowen says

    The idea of using day-old croissants to make a treat like this had never occurred to me. Then again day old croissants are a rarity in our house. I just need to find out if almond meal is the same as ground almonds. If it is then I will be having a go at this dish, otherwise I will have to find out what almond meal actually is.

    Reply

  37. Elizabeth O. says

    It looks lovely! I have not tried making a croissant before but I enjoy eating it! Hehe. I’d love to try this recipe!

    Reply

  39. Kristi says

    Those look delicious! I love almonds. They are great in baked goods. It looked like you garnished these with powdered sugar. I didn’t see it in the recipe. I may have just missed it. I like to use a sifter to dust with powdered sugar. It is a great way to make sure that it gets lightly and evenly distributed. Thanks for the great recipe!

    Reply

  43. Julie Syl Kalungi says

    Awww am in sweet tooth haven and Its not fair lololol
    I am also off sweets and desserts and all things chocolatey or Easter with all its goodies will come and find Christmas still in residence in my body!

    So I am keeping this awesome recipe for when I am back to a more normal eating behavious and I can indulge in an almond Croissant or ten 🙂

    Reply

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