A Warm, Flaky Morning: Almond Croissants to Savor
Imagine the moment you pull a tray of almond croissants from the oven: the buttery, nutty aroma curls into the air, a delicate cascade of toasted almonds and caramelized sugar. The first bite yields a satisfying contrast — a crisp, multi-layered exterior that gives way to a soft, almond-scented interior, where a creamy frangipane meltingly complements sparkling sugar and a whisper of vanilla. These croissants are at once indulgent and comforting, the kind of pastry that makes slow mornings feel luxurious and busy gatherings taste thoughtfully curated.
Almond croissants are perfect for cozy weekend breakfasts, celebratory brunches, or as a thoughtful homemade treat to bring to a gathering. They travel well to potlucks, pair beautifully with coffee, and double as an elegant dessert when dusted with powdered sugar. If you enjoy pairing flavors, try an almond cold brew pairing to heighten the nutty notes and cut the richness with a chilled, slightly sweet contrast.
At a Glance
- Prep Time: 20 minutes active (plus thawing time if using frozen puff pastry)
- Cook Time: 18–22 minutes
- Total Time: 40–50 minutes (including 20–30 minutes for prep + bake)
- Servings: 8 croissants
- Difficulty Level: Easy–Moderate (no laminating required if using store-bought puff pastry or pre-baked croissants)
Nutritional Breakdown
Below is an approximate nutritional estimate per almond croissant (1 of 8), based on USDA FoodData Central entries for puff pastry, almond flour, unsalted butter, sugar, and eggs. These figures are estimates meant for guidance; if you require precise data for dietary needs, consider weighing ingredients and using a nutrition calculator or consulting a registered dietitian.
Per serving (approximate):
- Calories: 460 kcal
- Protein: 8 g
- Total Carbohydrates: 38 g
- Sugars: 14 g
- Dietary Fiber: 2.5 g
- Total Fat: 32 g
- Saturated Fat: 12 g
- Sodium: ~300 mg
Sources and notes: Estimates derived from USDA FoodData Central for each major ingredient (puff pastry, almond flour, unsalted butter, granulated sugar, egg). Values vary by brand and portion size; store-bought croissants or premade almond paste will alter totals.
Why You’ll Love It
There are many reasons almond croissants become instant favorites. Their aroma alone sparks nostalgia — bakery warmth that evokes weekend rituals and shared breakfasts. The flavor is rich and comforting without being cloying: nutty almond, soft vanilla, and a balanced sweetness that complements coffee or tea. They’re impressively versatile: make them from puff pastry when time is short, or use store-bought croissants and almond cream for a faster route with bakery-style results. Almond croissants are also a lovely way to celebrate seasonal gatherings — think holiday brunches or Mother’s Day breakfasts — when a slightly elevated pastry feels just right.
How to Make Almond Croissants
Ingredients (makes 8):
- 1 sheet frozen puff pastry (about 320 g), thawed (or 8 plain store-bought croissants)
- 1 cup (100 g) almond flour (finely ground)
- 1/2 cup (113 g) unsalted butter, softened
- 1/3 cup (67 g) granulated sugar
- 1 large egg (for frangipane)
- 1 tsp vanilla extract (or 1/2 tsp almond extract for extra almond flavor; optional)
- Pinch of fine sea salt
- 1/4 cup sliced almonds (about 23 g), for topping
- 1 egg + 1 tbsp water (for egg wash)
- Confectioners’ sugar for dusting (optional)
Optional ingredients/substitutions: - 1/3 cup (about 90 g) almond paste, softened and mixed into the frangipane for a richer filling
- Use powdered sugar (1/2 cup) instead of granulated sugar for a smoother frangipane texture
- Vegan: use vegan butter and substitute the egg in frangipane with 3 tbsp aquafaba + 1 tbsp neutral oil; use store-bought vegan croissants or puff pastry
Method & Process
- Preheat your oven to 400°F (200°C), or follow the temperature on your puff pastry package. Line a baking sheet with parchment paper.
- In a bowl, cream together the softened butter and granulated sugar until smooth. Add the egg, almond flour, vanilla extract, and a pinch of salt. Mix until you have a thick, spreadable almond filling (frangipane). Avoid overmixing once the almond flour is incorporated — you want it smooth but not soupy.
- On a lightly floured surface, roll out the thawed puff pastry to even thickness. Cut it into 8 equal triangles (for croissant shapes) or, if using store-bought croissants, split them in half horizontally.
- Place a heaping tablespoon of the almond filling at the wide end of each triangle (or spread onto each split croissant). If using almond paste, press a small log into the center before adding frangipane. Roll the pastry toward the point to shape it into a croissant, tucking the end underneath slightly. Place croissants on the prepared baking sheet with space to expand.
- Whisk the remaining egg with 1 tablespoon water and brush each croissant lightly with the egg wash. Sprinkle sliced almonds on top. Bake for 18–22 minutes, or until the croissants are puffed and a deep golden brown. If using pre-baked store-bought croissants, bake at 350°F (175°C) for 8–10 minutes until warmed and golden.
- Allow croissants to cool slightly (5–10 minutes), then dust with confectioners’ sugar if desired. Serve warm for a delicious breakfast treat.
Practical tips:
- Thaw puff pastry in the refrigerator overnight or for several hours; slightly cold pastry is easier to cut and shape.
- Don’t overfill — excess frangipane can ooze and burn.
- If tops brown too quickly, tent loosely with foil and finish baking.
- Use a light hand with the egg wash — too much makes the topping soggy.
Serving Suggestions
Best Pairings
- Serve warm, plain, or with a light smear of unsalted butter or apricot jam for a glossy finish.
- Pair with strong coffee (espresso, Americano) or a nutty, chilled berry-almond protein bars for a balanced snack and added texture contrast.
- For an afternoon tea, arrange with fresh berries and a mild chèvre or ricotta for a sweet-and-savory board.
- Drizzle with a simple glaze (powdered sugar + a splash of milk or orange juice) for extra shine at special events.
Storage Instructions
Keeping it Fresh
- Room temperature: Store in an airtight container or wrapped in foil at room temperature for up to 1 day to preserve crispness. Reheat briefly in a 350°F (175°C) oven for 5–7 minutes to refresh.
- Refrigeration: Refrigerate in an airtight container for up to 3 days. Reheat in the oven (not microwave) to restore flakiness.
- Freezer: Freeze unbaked assembled croissants (on a baking sheet, then transferred to a sealed bag) for up to 2 months. Bake from frozen, adding a few extra minutes to the baking time. Fully baked croissants can also be frozen for up to 1 month; thaw and reheat in the oven.
Pro Tips & Tricks
- Use almond flour, not almond meal, for a finer, smoother frangipane.
- For maximum almond aroma, add 1/4 tsp almond extract in addition to vanilla (don’t overdo it — almond extract is potent).
- If you prefer a lighter filling, fold in 2–3 tablespoons of whipped egg white (meringue-style) into the frangipane before filling — this gives lift and reduces density.
- Look for high-butter puff pastry (European style) for richer, flakier layers.
- Toast sliced almonds briefly before topping for extra crunch and fragrance.
Fun Flavor Ideas
- Chocolate-Almond: Add a thin layer of dark chocolate spread or a couple of dark chocolate chunks along with the frangipane before rolling.
- Citrus Almond: Fold 1 tsp finely grated orange zest into the frangipane and finish with an orange-scented glaze.
- Gluten-Free: Use a gluten-free puff pastry or wrap frangipane into pre-baked gluten-free croissant shells if available. For a fully gluten-free approach, consider almond flour–based pastry recipes (requires different technique).
- Vegan: Use vegan butter and a flax or aquafaba egg substitute, and top with toasted coconut flakes for an inventive twist.
Frequently Asked Questions
Q: Can I use store-bought croissants instead of puff pastry?
A: Yes — split and fill store-bought, pre-baked croissants, then warm them in a 350°F (175°C) oven for 8–10 minutes. The texture won’t be identical to freshly baked puff pastry croissants, but results are excellent and fast.
Q: My frangipane is too runny — what went wrong?
A: You likely added too much liquid or didn’t use enough almond flour. Chill the mixture briefly to firm up, or stir in a tablespoon more almond flour until spreadable.
Q: How do I avoid soggy bottoms?
A: Bake on a preheated baking sheet or a baking steel, and ensure the oven is fully preheated. Don’t overcrowd the tray so hot air circulates, and avoid excess wet filling at the pastry base.
Q: Are almond croissants healthy?
A: Almond croissants are energy-dense pastries — they provide fats, protein, and carbohydrates. Almonds add healthy monounsaturated fats and vitamin E, but portion control is key. For health-focused swaps, reduce added sugar or pair a smaller croissant with fruit and coffee.
Q: Can I prepare frangipane in advance?
A: Yes — frangipane can be made 1–2 days ahead, stored airtight in the refrigerator. Bring to near-room temperature before filling to make spreading easier.
Conclusion
Baking almond croissants at home is a small act of indulgence that rewards you with buttery layers and a comforting almond-scented center — perfect for sharing or savoring quietly with your morning coffee. If you’d like an alternate take with a classic almond cream filling and step-by-step photos, I recommend checking out a detailed almond croissant guide from Butter and Bliss. For another bakery-style approach and variations inspired by French techniques, see Natasha’s Kitchen’s French bakery-style almond croissants.
If you make these, please share your photos and tips — I love seeing how readers personalize a recipe. Happy baking!
Print
Almond Croissants
- Total Time: 52 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Warm, flaky almond croissants filled with a creamy frangipane and topped with toasted almonds, perfect for breakfast or brunch.
Ingredients
- 1 sheet frozen puff pastry (about 320 g), thawed (or 8 plain store-bought croissants)
- 1 cup (100 g) almond flour (finely ground)
- 1/2 cup (113 g) unsalted butter, softened
- 1/3 cup (67 g) granulated sugar
- 1 large egg (for frangipane)
- 1 tsp vanilla extract (or 1/2 tsp almond extract for extra almond flavor; optional)
- Pinch of fine sea salt
- 1/4 cup sliced almonds (about 23 g), for topping
- 1 egg + 1 tbsp water (for egg wash)
- Confectioners’ sugar for dusting (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Cream together the softened butter and granulated sugar until smooth. Add the egg, almond flour, vanilla extract, and a pinch of salt. Mix until you have a thick, spreadable almond filling (frangipane).
- On a lightly floured surface, roll out the thawed puff pastry to even thickness. Cut it into 8 equal triangles.
- Place a heaping tablespoon of the almond filling at the wide end of each triangle. Roll the pastry toward the point to shape it into a croissant.
- Place croissants on the prepared baking sheet. Brush with egg wash and sprinkle sliced almonds on top.
- Bake for 18–22 minutes, or until golden brown. Allow to cool slightly, then dust with confectioners’ sugar if desired.
Notes
Thaw puff pastry in the refrigerator overnight for easier handling. Don’t overfill the croissants to prevent burning.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 croissant
- Calories: 460
- Sugar: 14g
- Sodium: 300mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2.5g
- Protein: 8g
- Cholesterol: 31mg
