Description
Golden, flaky almond croissants made in just 25 minutes. Filled with rich almond frangipane, brushed with vanilla syrup, topped with toasted almonds, and dusted with icing sugar — these taste straight out of a French bakery.
Ingredients
Scale
- 1/2 cup caster sugar
- 1/2 cup water
- 2 teaspoons vanilla extract
- 60g almond flour
- 2 tablespoons caster sugar
- 1/2 teaspoon salt
- 60g unsalted butter, softened
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 6 croissants
- 1/2 cup flaked almonds
- 1/2 cup icing sugar
Instructions
- Preheat oven to 350°F (180°C) and line a baking tray with parchment paper.
- To make vanilla syrup, combine caster sugar and water in a small saucepan. Bring to a simmer until sugar dissolves, then stir in vanilla extract. Remove from heat and set aside.
- In a bowl, mix almond flour, caster sugar, salt, softened butter, egg, vanilla extract, and almond extract until smooth and creamy.
- Slice croissants horizontally without cutting through completely. Brush inside with vanilla syrup.
- Spread almond frangipane inside each croissant, then close. Brush tops with more syrup and spread a thin layer of frangipane over the top if desired.
- Sprinkle with flaked almonds and bake for 12–15 minutes until golden brown.
- Cool slightly and dust with icing sugar before serving.
Notes
- Use day-old croissants for best texture.
- Don’t overbake or they’ll dry out — you want crisp edges and soft centers.
- Toast almonds lightly before topping for deeper flavor.
- Double the syrup if you prefer extra sweetness.
Nutrition
- Serving Size: 1 croissant
- Calories: 410
- Sugar: 25g
- Sodium: 170mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 55mg