Homemade Almond Croissants are totally worth the effort. To have warm, almond filled croissants for breakfast, proof them overnight and bake in the morning.
Almond Croissants can be made with either yeasted Croissant dough or, if you’ve got an active starter, you can make Sourdough Almond Croissants. Either way, they’re luscious.
Scroll through the step by step photos to see how to make Almond Croissants at home:
A timeline for making homemade Almond Croissants:
- The dough can made be in the morning or early afternoon of day 1.
- If you’re making Sourdough croissants, make the dough in the morning and set it aside to ferment for 3-5 hours.
- While the dough is rising, prepare the butter packet and chill.
- Begin laminating the dough after the first rise.
- Between “turns”, make the almond filling and refrigerate it until the dough is ready.
- By early evening, the dough should be laminated, chilled and ready to roll.
- Roll, cut and fill the croissants, then set them onto two parchment lined baking trays. (At this point some of the croissants can go into the freezer for longer term storage.)
- Cover the tray with plastic wrap and refrigerate overnight.
- The morning of day 2, take the tray out of the refrigerator.
- Preheat the oven while the almond croissants come to room temperature and finish proofing. Bake as directed.
- To make and bake in one day skip the overnight refrigeration. As soon as the croissants are assembled, cover the trays and leave them at room temperature to rise.
- The croissants are best the day they are baked. Leftovers (lol) can be frozen.
Hey chocoholics, you can use the same croissant dough to make Chocolate Croissants (aka Pain au Chocolate). I make one batch of dough and use half to make Almond Croissants and half plain or chocolate croissants.
You’ll also love buttery and flakey Homemade Kouign-Amann.
If you love this recipe as much as I do, I’d really appreciate a 5-star review.
Homemade Almond Croissants are totally worth the effort. To have warm, almond filled croissants for breakfast, refrigerate overnight and bake in the morning.
- 1/2 cup (4 oz, 112g) granulated sugar
- ¼ cup (2 oz, 56g) unsalted butter, softened to room temperature
- 1 large egg
- ½ cup (2 oz, 56g) ground almonds or almond flour
- 2 tablespoons all purpose flour
- ¼ teaspoon salt
- ½ teaspoon almond extract
- ½ teaspoon vanilla extract
- 1 ½ teaspoons dark rum
- 1 Recipe Classic Croissant Dough OR
- 1 Recipe Sourdough Croissant Dough
- Egg for egg wash
- Sliced almonds for topping
- Powdered sugar for decoration
- Cream the sugar and butter together until light and aerated. Add the egg and mix to combine. Add the almond flour, all purpose flour, salt, almond extract, vanilla extract and rum. Refrigerate the filling for at least 30 minutes before using. It can be made up to 2 days before and refrigerated.
- Prepare the croissant dough through step #9 in the recipe. After the dough is chilled for 2 hours proceed with rolling and forming the Almond Croissants.
- Line 2 baking sheets with parchment paper or a silicone baking mat. Roll the chilled dough to a 24” long x 16” wide rectangle. With the long side facing you, fold the top half of the dough over the bottom half to form a 24” long x 8” wide rectangle.
- Starting from the left, measure along the top edge of the dough and make a mark at 2”. Using a pizza cutter or sharp knife, make a diagonal cut from that mark to the bottom left edge of the dough. Save the piece that you cut off.
- Working from left to right, measure and mark 4” increments along the bottom edge of the dough. Working from left to right, measure and mark 4” increments along the top edge of the dough. You should have a pattern of one top mark between two bottom marks. Starting from the top left, make a diagonal cut to the next mark on the bottom edge, forming a triangle. Then cut from the bottom to the next top mark. Continue this pattern to cut 11 alternating triangles and one 1/2 triangle end piece. Save the 1/2 triangle piece you cut from the end of the dough.
- Unfold the triangles and cut each in half along the joint so you have a total 22 triangles. Unfold the 1/2 triangle pieces which you cut from either end. Pinch them together to form 2 more triangles.
- Place a heaping teaspoon of almond filling in the wide end of each triangle. Fold the wide end of the triangle over the filling. Pinch on either side of the filling to enclose it. Continue rolling the dough towards the pointed end. Holding on to the tip and gently tug as you roll to stretch out the end of the dough. Place the croissant, point down and bend either end towards the middle to form the crescent shape.
- Set the croissants on the prepared baking sheets, 3” apart. You should fit a dozen croissants per half sheet pan. Cover with plastic wrap and set in the refrigerator overnight. (see note)
- In the morning. Take the croissants out of the refrigerator. Allow them to proof at room temperature for 1-2 hours. The exact time needed for proofing will vary depending the temperature of your kitchen. They should be at least 50% larger than they started and feel airy and puffy.
- Preheat the oven to 400°F. Brush the croissants with egg wash and sprinkle with sliced almonds. Bake the croissants until golden brown, 15-20 minutes. Some of the almond filling may leak out as the croissants bake. Serve warm or room temperature. Sprinkle with a little powdered sugar, if desired.
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