Almond Croissants

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Baked Almond Croissants, served warm from the oven for an easy and impressive brunch with friends, or a Christmas morning breakfast.

An Almond Croissant on a white plate next to some sunglasses, a mug and a plate of almond croissants.

These Almond Croissants are a favourite, Christmas morning breakfast for our family. But they absolutely don't have to be limited to the holidays. This impressive recipe would make for a lovely weekend brunch.

If you're looking for some other fun ways to jazz up breakfast time, you may like the popular Breakfast Pizza Slab recipe or the stack of Cottage Cheese, Corn and Spinach Fritters on the website.

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Ingredient notes:
Step by step instructions:
Recipe FAQs:
Storage:
Other French-Style Bakery Recipes To Try:
Almond Croissants

Ingredient notes:

The ingredients for Almond Croissants on a white bench.

Croissants: Day old croissants are perfect for this recipe. They hold their shape well when being cut in half. Plus, once baked they are crispy on the outside and soft in the centre.
Whisky: Whisky adds a lovely flavour to the croissants. It is optional though, the vanilla is tasty just on its own.

Note: Scroll to the recipe card for the ingredients, quantities and the full method.

Step by step instructions:

Preheat the oven to 180°C fan bake.

Syrup: Add the water, sugar, rum and vanilla to a small saucepan and bring to a simmer, stir to dissolve the sugar then set aside to cool.

A bowl of sugar, a glass of rum and vanilla essence on a bench next to a saucepan.

Almond filling: Beat together the butter and sugar until pale and fluffy, mix in the ground almonds.

Butter and sugar in a bowl with a whisk next to a measuring cup with ground almond in it.

Almond mixture being spread on this inside of a croissant.

To assemble: Cut the croissants in half horizontally, coat the inside top and bottom generously with the sugar syrup. They will go a bit soggy but don't worry. Spread almond cream in the centre. Close and spread a little more almond cream on top.

Add the sliced almonds to a plate and press the top of each croissant into them.

A croissant being dipped in slivered almonds before going on a baking tray.

Place the croissants on a lined baking tray. Bake for 15-20 minutes until starting to turn golden.

Serve warm, topped with a sprinkle of icing sugar.

Almond Croissants being sprinkled with icing sugar from a red sieve.

A close up of the inside of an Almond Croissant on a baking tray.

Recipe FAQs:

Why are stale croissants best for almond croissants?

Stale croissants hold their shape better when you are assembling them. Fresh croissants tend to compress and flop down.

How long do almond croissants keep for?

Baked almond croissants will keep well for 3-5 days if stored in an airtight container in the fridge.

What does the syrup do on an almond croissant?

The syrup gives the croissant a lovely flavour. In addition, it helps to make the outside go crispy and prevents the inside of the croissant from drying out.

Storage:

I prefer to serve my almond croissants warm from the oven. However, if you want to make them ahead of time, allow them to cool completely before placing them in an airtight container. They will keep well for 2 days in the pantry or up to 5 days in the fridge.

Other French-Style Bakery Recipes To Try:

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Almond Croissants

Yield: Makes 6 croissants

Prep Time: 30 minutes

Cook Time: 20 minutes

Baked croissants coated in an almond cream with slivered almonds on top.

Ingredients

1 cup water
4 Tbsp sugar
1 Tbsp rum, optional
1 tsp vanilla essence
100g butter, softened
3 Tbsp sugar
1 cup ground almonds
6 large croissants
70g sliced almonds

Instructions

Preheat oven to 180°C fan bake.
Syrup: Add the water, sugar, rum and vanilla to a small saucepan and bring to a simmer, stir to dissolve the sugar then set aside to cool.
Almond filling: Beat together the butter and sugar until pale and fluffy, mix in the ground almonds.
To assemble: Cut the croissants in half horizontally, coat the inside top and bottom generously with the sugar syrup. They will go a bit soggy but don’t worry.
Spread almond cream in the centre. Close and spread a little more almond cream on top.
Add the sliced almonds to a plate and press the top of each croissant into them.
Place the croissants on a lined baking tray. Bake for 15-20 minutes until starting to turn golden.
Serve warm, topped with a sprinkle of icing sugar.

Notes

Stale croissants are perfect for this recipe. In fact they are actually better than fresh ones which tend to fall apart when you cut and fill them.
The syrup will make the croissants soggy at first, but don’t let this put you off. When you bake them it’s the syrup that steams up and makes them soft on the inside and crispy on the outside like freshly baked.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 659Total Fat: 46gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 24gCholesterol: 81mgSodium: 537mgCarbohydrates: 53gFiber: 6gSugar: 24gProtein: 13g

Nutritional values are approximate. Please use your own calculations if you require a special diet.

Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya