Almond Croissant

Buttery day-old croissants filled with creamy almond frangipane, topped with sliced almonds and baked to a crisp, golden finish — a little piece of Paris at home.

Ingredients

• For the almond filling (frangipane)
• 1/2 cup (113 g) unsalted butter, softened
• 1/2 cup (100 g) granulated sugar
• 1 cup (100 g) almond flour
• 1 large egg
• 1 tsp almond extract
• 1 tbsp all-purpose flour
• Pinch of salt
• For assembly
• 4 plain croissants (day-old work best)
• 1/4 cup (60 g) sliced almonds
• 2 tbsp (25 g) powdered sugar (for dusting)

Instructions

1. In a medium bowl, beat together the softened butter and sugar until light and fluffy. Add the almond flour, egg, almond extract, regular flour, and salt. Mix until smooth and creamy.
2. Using a serrated knife, slice each croissant horizontally (like a sandwich), being careful not to cut all the way through.
3. Spread a generous layer of almond filling inside each croissant. Close gently.
4. Spread a little more almond filling on top of each croissant and sprinkle with sliced almonds.
5. Place croissants on a lined baking sheet. Bake at 350°F (175°C) for 12–15 minutes, or until golden and crisp.
6. Let cool slightly and dust with powdered sugar. Enjoy warm!

Day-old croissants absorb the filling better and hold their shape.

Use high-quality almond flour for the best flavor.

For an extra touch, drizzle with a simple glaze (powdered sugar + a splash of milk and almond extract).

Best enjoyed the day they're baked!