Almond Croissants

These quick Almond Croissants are BETTER than Starbucks! Using ready-made croissants makes this recipe so easy but the results are super impressive and better than any Almond Croissant you’ve ever tasted. 

Making These Almond Croissants

One of my favorite treats at Starbucks is their almond croissants. The sweet almond filling paired with the flaky croissant is the perfect snack with my cup of coffee. 

However, the price of those almond croissants can add up if I’m not careful! 

I recently started making my own almond-filled croissants at home. I can safely say they’re much cheaper than the Starbucks version, and they’re also much tastier! 

Below you’ll find my top tips and tricks for making filled almond croissants. 

Just remember that croissants are NOT the same as crescent rolls! So, if you’re buying store-bought dough to bake them yourself rather than buying pre-made croissants from the bakery section be sure to read the label closely 

What Makes This Almond Croissant Recipe Different? 

This is a semi-homemade recipe for almond croissants. I’m normally a from-scratch type of baker, but even I draw the line at making homemade croissants! 

Instead, you’ll use store-bought croissants for this recipe (or buy them from your favorite bakery!). However, the frangipane filling and almond topping is homemade. 

When to Serve Filled Almond Croissants 

This almond filled croissant recipe is a wonderful “anytime” baked good. It’s simple enough to make on a busy morning, but looks and tastes like something you’d find at a bakery. 

Make this almond croissant recipe for: 

• Weekend brunches
• Valentine’s Day
• Mother’s Day
• Breakfast in bed
• Dessert 

Tools Needed to Make this Almond Croissant Recipe

This is a quick and easy recipe to make, but having the following kitchen tools on hand will make things go more smoothly: 

• Serrated knife — Makes it easier to cleanly cut the croissants in half. 
• Measuring cups and spoons – A necessity for any baking project! 
• Mixing bowl — I recommend using a medium-sized bowl that’s also microwave-safe. 
• Small saucepan — For preparing the glaze. 
• Baking sheet — The croissants will be baked just long enough to toast the almond topping and warm up the pastries. 
• Parchment paper — I recommend lining your baking sheet with parchment paper for easier cleanup. 
• Pastry brush — For brushing on the syrup. 
• Sugar sifter — For dusting the croissants with powdered sugar. 

Ingredients in Almond Croissants

This recipe has three components: the almond croissant filling, the vanilla syrup, and the almond topping. Oh, and the croissants themselves, of course! 

Here’s an overview of the ingredients needed to make filled almond croissants: 

• Croissants 
• Water 
• Granulated sugar 
• Vanilla extract 
• Unsalted butter
• Almond meal 
• Eggs 
• Almond extract 
• Sliced almonds 
• Powdered sugar 

How to Make Almond Croissants 

Because this recipe uses store-bought croissants, the prep work is minimal. Once the frangipane filling and vanilla syrup have been whisked together, you can begin assembling the croissants. 

Let’s review how the almond-filled croissants are made: 

1. Prep the croissants: Slice the croissants lengthways but don’t cut all the way through. Set aside. 
2. Make the syrup: Combine the water, sugar, and vanilla extract in a saucepan. Bring to a boil, stirring constantly. Let boil for 2 minutes, then remove from the heat. 
3. Make the almond croissant filling: Melt the butter, then add the sugar, almond meal, eggs, and almond extract. Beat until fully combined. 
4. Assemble the croissants: Using a pastry brush, brush the syrup onto the inside of the croissants. Add the frangipane filling and spread until the inside of the croissant is coated. 
5. Close the croissant and then brush the syrup over the top of the pastry and down the sides. 
6. Add a little more of the frangipane filling and spread it over the top of the croissant. Scatter a tablespoon of sliced almonds on top, pressing them on gently. 
7. Bake the croissants: Place the croissants on a parchment paper-lined baking sheet. Bake at 350 degrees F until golden brown. 
8. Sift powdered sugar on top of the croissants and enjoy while still warm.

Optional Garnishes

I recommend topping each croissant with some of the reserved frangipane filling and some slivered almonds (press them gently into the frangipane so they don’t slide off!). 

I also like to dust a little powdered sugar over the tops of each croissant for added sweetness. Plus, the sugar just looks pretty! 

Tips for Making This Recipe

• If you don’t have almond meal: You may substitute almond flour if you have that on hand. Or, make your own almond meal using raw almonds. Almond meal is essentially ground almonds, so it’s easy to prepare a small amount at home if you don’t need an entire bag! 
• Use day-old croissants: The slightly stale croissants will be easier to cut. Don’t worry about them being too dry after being baked, though. The sugar syrup actually helps to revive stale croissants! 
• Don’t cut all the way through the croissants: You want to cut them almost to the far edge and no further. This will help to contain the filling and prevent it from leaking out the sides of the croissant. 
• Don’t overfill the croissants: Although it’s tempting, take care not to overfill the croissants with frangipane because it may seep out during baking. Just 2 tablespoons of filling per croissant is all you need. 
• Don’t add extra almond extract: Between the almond meal, slivered almonds, and almond extract, these croissants taste plenty almond-y. Almond extract is much more potent than vanilla extract, so don’t add more than what the recipe calls for or else it will overpower the frangipane filling. 
• Have leftover frangipane filling? It can be used in a number of recipes, such as stuffed French toast, muffins, and more. Any unused Frangipane will keep an airtight container in the refrigerator for up to two weeks. 

Additional Recipe FAQs

Can I Use Freshly Baked Croissants?

It’s best to use croissants that are a day old when making this recipe. This makes them easier to cut. 

However, we have made almond croissants multiple times and the recipe will work with freshly baked croissants. They will just be a little harder to handle. 

Can I Make This Recipe In Advance? 

Once the croissants have been filled and assembled, they’re best baked and eaten right away. However, leftover croissants will keep for up to 2 days on the counter. 

Can I Use Almond Flour Instead of Almond Meal? 

Yes, the frangipane filling should work with almond flour. Use whichever you have on hand. 

Storage Instructions 

Almond-filled croissants should be stored in an airtight container on the countertop. They will keep for up to 2 days, noting that they will dry out over time. 

How to Reheat Almond Croissants 

You can reheat leftover filled croissants for 5 to 10 minutes in a 325ºF oven. They’re also delicious at room temperature! 

What to Serve With Almond Croissants 

These croissants are delicious when paired simply with your morning cup of coffee or tea. They’re also an easy alternative to pancakes or waffles if being served as part of a larger breakfast or brunch spread. 

Serve the sweet filled croissants with one or more of the following dishes:

• Chorizo Egg Scramble 
• Perfect Scrambled Eggs
• Coconut Chia Pudding
• Spinach and Ham Egg Muffins
• Cheesy Broccoli Crustless Quiche
• Ham and Pepper Egg Scramble
• Fruit Salad

Try These Homemade Almond Croissants!

Next time you’re looking for a quick brunch recipe, make these filled almond croissants! 

Did you make this recipe? Leave a comment below and give it a review for others to see what you thought of these croissants with almond filling. 

On Instagram? Share your photo and tag me with @goodlifeeats and #goodlifeeatsrecipes. I’d love to see a photo of your croissants!

More Easy Breakfast Bread Recipes: 

These are the BEST homemade cinnamon rolls you’ll ever make! They’re light and fluffy, with a gooey cinnamon filling and a bourbon cream cheese icing that’s slathered over the cinnamon rolls while they’re still warm.

This cinnamon pull-apart bread is essentially a monkey bread from scratch with a homemade caramel topping. Perfect for holiday brunches! 

This recipe for coconut scones is a simple scone recipe that features hints of lemon and coconut. They have a yummy, sweet coconut glaze with a delicious toasted coconut and almond topping.

These pumpkin spice french toast cups are made with a pool of caramel sauce on the bottom and are topped with streusel. 

This recipe for blueberry lemon scones is a simple scone recipe that features hints of lemon juice and fresh blueberries to a traditional flaky scone. 

Get More Recipes via Email

Did you love this recipe? Sign up to receive Good Life Eats Email Updates and never miss another recipe!