Ingredients
Scale
Vanilla Simple Syrup
- 1 cup water
- 1 cup sugar
- 2 tsp vanilla extract
Almond Filling
- 6 tbsp butter – melted
- 1/2 cup sugar
- 1/2 tbsp almond extract
- 3/4 cup almond flour
- 1 egg
Assembly + Garnish
- 6–8 croissants
- 1 cup slivered almonds
- 1/2 cup powdered sugar
Instructions
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Combine the sugar, water, and vanilla extract in a small saucepan and bring to a simmer over medium heat, stirring to dissolve the sugar. Remove from the heat and let cool.
- Melt butter in a bowl and whisk in the sugar until it dissolves. Add in the almond extract and almond flour, mix until everything is well combined. Add the egg and whisk everything together until you have a creamy filling.
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Slice croissants in half horizontally. Brush the inside with simple syrup. Spread the almond mixture inside and outside of the croissants.
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Press the croissant, top down, in the plate of almonds, adhering nuts to the cream. Place finished croissants on a parchment lined baking sheet.
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Bake at 375° for 16-20 minutes, or until croissants are golden brown and almonds are toasted. Allow to cool for 10 minutes and then sprinkle with powdered sugar and serve. Enjoy!
Notes
Eggless Substitutions
- Make the almond filling by replacing the egg with 2 tablespoons of cornstarch and 3 tablespoons of your choice of milk.
Tips and Tricks
- Simple syrup can be made up to a month ahead and stored in an airtight container in the refrigerator.
- Almond filling will be good up to a week in an airtight container in your fridge. Make sure to alllow it to come to room temperature before trying to spread it on your croissants.
- To spread the almond filling a lot easier, transfer it to a piping bag, or a ziplock, snip a corner, and squeeze onto your croissants, then spread.
- Prep Time: 15
- Cook Time: 20
- Category: Breakfast
Keywords: Almond Croissants, breakfast, almond flour, Bakery style