Name: Almond Croissants
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: For the simple syrup -; 1/4 cup (50g) granulated sugar -; 1/4 cup (60ml) water -; 1 tablespoon dark rum, or 1 teaspoon vanilla extract -; For the frangipane -; 1 cup (96g) almond flour -; 1 tablespoon all-purpose flour -; 1/4 teaspoon kosher salt -; 1/2 cup (113g) unsalted butter, at soft room temperature -; 1 cup (113g) powdered sugar -; 1 large egg -; 1/2 teaspoon almond extract -; For assembly -; 6 store-bought or leftover croissants -; 1/2 cup (43g) sliced almonds -; Powdered sugar, for dusting -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Almond Croissants

1. For the simple syrup -

2. 1/4 cup (50g) granulated sugar -

3. 1/4 cup (60ml) water -

4. 1 tablespoon dark rum, or 1 teaspoon vanilla extract -

5. For the frangipane -

6. 1 cup (96g) almond flour -

7. 1 tablespoon all-purpose flour -

8. 1/4 teaspoon kosher salt -

9. 1/2 cup (113g) unsalted butter, at soft room temperature -

10. 1 cup (113g) powdered sugar -

11. 1 large egg -

12. 1/2 teaspoon almond extract -

13. For assembly -

14. 6 store-bought or leftover croissants -

15. 1/2 cup (43g) sliced almonds -

16. Powdered sugar, for dusting -

How to cook deliciously - Almond Croissants

1. Stage

Preheat the oven to 350°F. Position a rack in the center of the oven and preheat the oven. Line a baking sheet with a silicone baking mat or parchment paper.

2. Stage

Make the simple syrup: To make the simple syrup, add the granulated sugar, water, and rum to a small saucepan. Set over medium heat and cook, swirling the pan occasionally, until the sugar completely dissolves, 1 to 2 minutes. Set aside to cool while preparing the frangipane.

3. Stage

Combine the dry ingredients: To make the frangipane, whisk together the almond flour, all-purpose flour, and salt in a medium mixing bowl. Use the whisk to break up any large clumps in the almond flour.

4. Stage

Combine the butter and powdered sugar: In a large mixing bowl, combine the softened butter and powdered sugar with a rubber spatula until smooth.

5. Stage

Assemble the frangipane: Add the egg and almond extract to the butter mixture and stir until fully incorporated. The mixture will break and separate at first, but keep stirring and it will come back together into a smooth batter. Fold in the almond flour mixture with a rubber spatula until fully combined and smooth.

6. Stage

Prepare the croissants: Slice the croissants in half horizontally with a serrated bread knife. Brush the cut side of each half generously with the simple syrup, or give them a quick dip, cut side down. Use up all of the syrup.

7. Stage

Assemble: To assemble, use 2/3 of the frangipane to spread an equal amount on the bottom half of each croissant, about 2 1/2 tablespoons per croissant. Replace the tops, sandwiching the filling. Use the remaining 1/3 of the frangipane to spread over the top of each croissant, about 1 1/2 tablespoons per croissant. Sprinkle a small handful of the sliced almonds on the top of each croissant, gently pressing them in so they stick to the frangipane.

8. Stage

Bake: Bake the croissants in the preheated oven for 20 minutes, or until the almonds have started to toast and the frangipane on top starts to brown at the edges. Serve warm or at room temperature. These are best served on the same day they are made. Love the recipe? Leave us stars and a comment below!