Almond Croissants

You'll need to start with plain croissants. Costco makes surprisingly good ones.


1 dozen plain croissants, frozen

8 ounces almond paste

4 ounces unsalted butter

2 eggs

2 ounces almond meal (roughly ½ cup)

2 ounces flour (scant ½ cup)

simple syrup (see recipe below)

½ cup sliced almonds

powdered sugar for dusting


Prep almond cream:

In a mixer with paddle attachment, cream butter and almond paste together, 5 minutes.

Add eggs, one at a time, mixing thoroughly between additions.

Add almond meal and flour, blending to incorporate.

Prep simple syrup (below), keeping warm.

Preheat oven to 300° convection or 350° standard.

Remove croissants from freezer and slice in half using a serrated knife, crosswise.

Brush or squirt warm simple syrup on the inside of both halves.

Spread a layer of almond cream on the bottom of each croissant. Replace top half and spread a very thin layer of almond cream on the top half.

Sprinkle with sliced almonds and press on gently so they stick.

Transfer to a parchment-lined sheet pan and bake in preheated oven for about 20 minutes or until nicely golden, rotating pan halfway to ensure even color.

Remove from oven and cool to room temperature. Before serving, dust with powdered sugar (a mesh tea-immerser does this trick nicely).

Simple Syrup

  • 1/2 cup water

  • 1/2 cup sugar

  • 2-3 strips of orange peel (just use a regular vegetable peeler)

  • piece of vanilla bean (optional)

  • almond extract (optional)

Add all ingredients to a small sauce pan and bring to a boil, simmering for 3-4 minutes or until sugar is completely dissolved.

Use a pastry brush or squeeze bottle to soak croissants, ensuring they will be moist after baking.