Name: Almond Croissant Recipe
Prep time: 30 min
Cook time: PT-490884H13M13S
Total time: PT-490884H13M13S
Cuisine: French
Ingredients: 1 1/2 cups water; 3 tsp dry active yeast; 4 1/2 cups all-purpose flour; 1/3 cup granulated sugar; 1 1/2 tsp salt; 1/2 cup unsalted butter (softened); 1 1/2 cup unsalted butter (cut into pieces for the butter slab); 1 egg; 3/4 cup unsalted butter; 1/2 tsp almond extract; 2 1/2 cups almond flour; 1 1/2 cups powdered sugar; 1 tsp cornstarch

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Introduction

Almond croissants are a delightful treat that combines flaky, buttery pastry with a rich, nutty almond filling. Perfect for breakfast or a special brunch, these homemade croissants bring a touch of French bakery magic into your kitchen.

Two golden brown croissants sit on a dark wooden surface with a white marbled texture applied, each topped with a layer of white powdered sugar and thin, pale almond slices, adding a rough texture on top. One croissant is closer to the camera, showing flaky layers with a creamy almond topping dripping slightly down the side. The second croissant is blurred in the background. Behind them, a white cup filled with dark black coffee with a smooth surface is positioned, the handle facing right. Scattered almond slices and powdered sugar sprinkle around the croissants. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the croissant dough:

1 1/2 cups water
3 tsp dry active yeast
4 1/2 cups all-purpose flour
1/3 cup granulated sugar
1 1/2 tsp salt
1/2 cup unsalted butter (softened)
1 1/2 cups unsalted butter (cut into pieces, for the butter slab)

For the almond paste:

1 egg
3/4 cup unsalted butter
1/2 tsp almond extract
2 1/2 cups almond flour
1 1/2 cups powdered sugar
1 tsp cornstarch

Instructions

Step 1: Combine the water and yeast in a bowl or medium measuring cup. Let it sit in a warm place for 10-15 minutes until the yeast dissolves.
Step 2: In the bowl of a stand mixer, combine flour, sugar, and salt. Pour in the warm yeast water.
Step 3: Using the hook attachment, mix the dough on medium speed until it starts to form. Add the 1/2 cup softened butter and continue mixing on medium-high speed until the dough is smooth and rounded.
Step 4: Transfer the dough to a lightly oiled bowl, grease the surface of the dough, cover with plastic wrap, and let it rise for 2 hours or until it triples in size.
Step 5: Prepare the butter slab by placing 1 1/2 cups sliced butter between two large parchment sheets with 8×12 inch rectangles traced on them. Roll out the butter to fill the rectangle and refrigerate it on a flat surface.
Step 6: Once the dough has risen, deflate it onto a floured surface and roll it into a 28×14 inch rectangle. Fold over 2/3 of the left side, then fold the right side over to meet the edge without overlapping completely.
Step 7: Fold the dough into thirds from the shorter edge, cover with plastic wrap, and refrigerate for 6-8 hours or overnight.
Step 8: Make the almond paste by combining 1 egg, 3/4 cup butter, and almond extract. Blend in almond flour, powdered sugar, and cornstarch until smooth.
Step 9: Roll out the dough to a 25×9 inch rectangle. Place the chilled butter slab on the right half, leaving at least a 1-inch margin around edges.
Step 10: Fold the left (unbuttered) half over the butter. Roll out the dough into a 30×12 inch rectangle, pressing gently to spread the butter evenly.
Step 11: Fold 2/3 of the left side over, then fold the right side to meet it. Roll out to 30×12 inches again.
Step 12: Fold the dough in half like a book to 15×12 inches, then roll out again to 30×12 inches.
Step 13: Fold into thirds. If the butter softens, chill the dough in the refrigerator for 30 minutes. The final size before chilling should be 12×8 inches.
Step 14: Cut the dough in half. Wrap one half and refrigerate for later. Roll the other half into a 30×10 inch rectangle and cut into 9 triangles about 5 inches wide at the base and 1 inch at the tip.
Step 15: Optionally, make a small slit in the wide end of each triangle to help folding. Place a heaping tablespoon of almond paste on the wide end, then roll toward the narrow end, pulling the point as you roll.
Step 16: Place croissants on a parchment-lined baking sheet. Let rise at room temperature for 1-2 hours until doubled in size; avoid warm spots to prevent butter melting.
Step 17: Brush croissants with egg wash. Bake at 390°F for 10 minutes, then reduce to 370°F and bake for 15 minutes more. Baking times may vary by oven.
Step 18: Mix leftover almond paste with a splash of milk and spread over baked croissants. Sprinkle with sliced almonds and bake an additional 5 minutes at 370°F. Once cooled, dust with powdered sugar.
Step 19: Remove the second half of dough from refrigerator. Repeat rolling, cutting, filling, and baking as above to use the remaining dough.

Tips & Variations

Use chilled ingredients and avoid overheating the butter to keep the dough flaky and layered.
For added flavor, you can toast the sliced almonds before sprinkling them on top.
If you prefer, substitute almond extract with vanilla extract for a different aroma.
Allow plenty of time for the dough to chill and rise; patience ensures the best texture.

Storage

Store baked almond croissants in an airtight container at room temperature for up to 2 days. For longer storage, freeze them wrapped well in plastic wrap and foil for up to 1 month. Reheat in a 350°F oven for 5-7 minutes to restore flakiness before serving.

How to Serve

The image shows several golden-brown croissants topped with thin almond slices and a light dusting of white powdered sugar. Each croissant has visible flaky layers and a slightly crisp texture with the almonds scattered unevenly but generously on the surface. The pastries are placed on a white marbled baking sheet with a few almond slices and powdered sugar bits scattered around them, giving a fresh-from-the-oven look. The overall tone is warm and inviting, emphasizing the crispiness and layered texture of the croissants. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought croissant dough for this recipe?

While store-bought dough can be a shortcut, making your own dough allows for better layering and flavor. The almond paste and assembly steps can be used with pre-made dough, but the texture may differ.

What if the butter softens while working with the dough?

If the butter starts to melt, cover the dough with plastic wrap and chill it in the refrigerator for 30 minutes before continuing. This helps maintain the flaky layers.