Homemade Almond Croissants – or Croissants aux Amandes to give them their French name – are a labor of love but worth the effort! Use my quick-method croissant dough to make these heavenly almond croissants. Perfect for breakfast or brunch!
You will also love my homemade Danish Pastries!
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I mentioned only a couple of days ago that I had seemingly lost my mojo… which had me seriously feeling out of sorts.
A little croissant action has definitely restored my faith and lifted my spirits – baking really is my coping mechanism, stress reliever and creative outlet all-in-one.
Lets talk about these almond croissants… they are all kinds of awesome! I am using my quick method croissant dough (slightly updating the recipe) with frangipane filling and a simple glaze.
Though these look impressive – and taste heavenly– they are genuinely easy to make, albeit a little time-consuming as most yeasted bakes are. Just the thing to impress your mum on Mother’s Day – or any day 🙂
HOW TO MAKE CROISSANT DOUGH
This recipe requires quite a lot of advance prep so best give yourself 24 hours to complete it! The croissants can be shaped and chilled overnight so you can bake them in the morning! Full measurements and instructions can be found on the printable recipe card at the bottom of the page.
Easy Method Croissant Dough
Warm your milk until it is tepid (NOT HOT!). Add the sugar and yeast and stir to combine. Let it stand until the yeast is frothy and milk has cooled completely.
Put your flour and salt in a food processor fitted with a metal blade. Add the cubed butter and briefly pulse – the butter should be in fairly chunky pieces. You can also do this by hand – use two knives to chop the butter into the flour.
Put the flour/butter in a large bowl and add the milk/yeast mixture. Gently combine using a spoon until the dough just comes together. If the dough is too crumbly add a little water, a few drops at a time.
Turn the dough out of a lightly floured work top and briefly knead/press together to form a square. Wrap in cling film and put in the freezer for 30 minutes or until cold but still pliable.
Lightly dust your worktop and rolling pin with flour. Roll your dough out to a long rectangle. Fold the top third towards the middle and then the bottom third over the top to form a square.
Flip the dough over so the seams are underneath. Roll it out again repeating steps 5 & 6 three more times. The dough will become more elastic as you are rolling and folding. If the butter becomes too warm, wrap the dough and pop in the freezer to firm it before continuing.
After the final rolling and folding the dough should be a square shape. Wrap it twice with cling film and put in the fridge for a couple of hours or, ideally, overnight.
TIPS FOR PERFECT CROISSANTS
- Working with cold ingredients is important in this recipe as you want to butter to stay solid. A marble pastry board is helpful and a pastry scraper is pretty essential too.
- If your dough is covered with too much flour – the temptation is to add loads at first as it is quite sticky – then brush any excess off with a pastry brush once the dough is elastic and easily workable.
- To make croissant twists, roll the dough out and cut into strips 2.5cm (1inch) wide and about 25cm (10inch) long. Pipe a strip of frangipane along the dough then twist the strip. If you wish to make a croissant heart (and I mean, really, why not!) use two twisted strips to form a heart, pressing the ends of the dough to join together.
HAVE YOU MADE MY ALMOND CROISSANT RECIPE? Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!
Quick Method Almond croissants
Ingredients
Filling
- 75 g (⅓ cup) unsalted butter room temperature
- 75 g (⅓ cup) sugar
- 75 g (½ cup + 2 tbsp) ground almonds
- 1 tbsp plain flour
- 1 large egg
- couple drops almond extract or zest of 1 lemon
Croissant Dough
- 250 g (2 cups) strong bread flour
- 150 g (⅔ cup) cold unsalted butter cubed
- 120 ml (½ cup) skimmed milk
- 2 tbsp sugar
- 1 ½ tsp yeast
- 1 tsp salt
- 1 egg yolk beaten with 1tsp water to glaze
- 100 g (scant 1 cup) flaked almonds
Glaze
- 150 g (1 ½ cups) icing sugar sifted
- 3 tbsp milk or water as needed
- 2 tsp vanilla extract optional
Instructions
Make the filling (frangipane)
- Beat the butter and sugar together for several minutes in a stand mixer until white and fluffy.
- Stop the mixer and scrape them bottom and sides. Add the egg and whisk until thoroughly combined.
- Fold in the ground almonds, flour and almond extract. Transfer to a piping bag and put in the fridge until you are ready to use. The frangipane can be prepared up to a day in advance.
Make the Croissant Dough
- Warm your milk until it is tepid. Add the sugar and yeast and stir to combine. Let it stand until the yeast is frothy and milk has cooled completely.
- Put your flour and salt in a food processor fitted with a metal blade. Add the cubed butter and briefly pulse – the butter should be in fairly chunky pieces. You can also do this by hand – use two knives to chop the butter into the flour.
- Put the flour/butter in a large bowl and add the milk/yeast mixture. Gently combine using a spoon until the dough just comes together. If the dough is too crumbly add a little water, a few drops at a time.
- Turn the dough out of a lightly floured work top and briefly knead/press together to form a square. Wrap in cling film and put in the freezer for 30 minutes or until cold but still pliable.
- Lightly dust your worktop and rolling pin with flour. Roll your dough out to a long rectangle.
- Fold the top third towards the middle and then the bottom third over the top to form a square.
- Flip the dough over so the seams are underneath. Roll it out again repeating steps 5 & 6 three more times. The dough will become more elastic as you are rolling and folding. If the butter becomes too warm, wrap the dough and pop in the freezer to firm it before continuing.
- After the final rolling and folding the dough should be a square shape. Wrap it twice with cling film and put in the fridge for a couple of hours or, ideally, overnight.
- Take the dough out of the fridge and leave for 10 minutes. Roll the dough out to a long rectangle, roughly three times as long as it is wide and at least 4mm thick. Trim the edges with a pastry scraper.
- Cut the dough into triangles about 30cm/12in long and 8cm/3in at the base. Score a small slit in the centre of each triangle base. (See below for how to create croissant twists).
- Gently stretch the corners and tip and place about 1 tbsp of frangipane near the base of the triangle. Loosely roll the dough up and gently twist the ends to form a crescent shape. Place, tip side down, on a large tray lined with baking paper. Repeat with the rest of the dough, spacing the croissants slightly apart on the tray.
- Place the tray in a large plastic bag and let the croissants rise for 2 hours at room temperature.
Bake!
- Preheat the oven to 200C | 400F. Brush the croissants with the egg wash and sprinkle with flaked almonds.
- Bake for 15-20 minutes or until the croissants are a nice golden brown. Cool on a wire rack.
Glazing
- Put the icing sugar in a bowl and stir in the milk and vanilla until you have a smooth, thick but pourable glaze. Drizzle or pipe the glaze over the croissants and dust with icing sugar before serving.
- There will be some inevitable oozing of the frangipane in the oven. Trim any filling that spills out of the croissants (it will puff up) and eat while no-one's looking!
Notes
•To make croissant twists, roll the dough out and cut into strips 2.5cm (1inch) wide and about 25cm (10inch) long. Pipe a strip of frangipane along the dough then twist the strip. Place, slightly spaced apart, on a tray lined with baking paper. Place tray in a plastic bag and leave to rise for 2 hours. Glaze with egg wash and sprinkle with flaked almonds. Bake for 12-15 minutes. Drizzle with glaze as above.
• If you wish to make a croissant heart (and I mean, really, why not!) use two twisted strips to form a heart, pressing the ends of the dough to join together.
Alida says
Beautiful, simply beautiful! I love this post and as always your photos are amazing!
It was lovely meeting you, I had a great time last week and I went home feeling happy and refreshed.
I love this quick method for croissants, very nice thank you. x
London@GlutenFreewithLB says
These look exquisite! And you're photography is absolutely breathtaking. LOVE the addition of the wooden chair 🙂
Angela Field says
I've made croissants and almond croissants a few times myself. These look lovely Lucy and the pictures with the chair look amazing. So jealous of all your natural light, it feels so gloomy in Oxford!
Kate Glutenfreealchemist says
Beautiful pastries….. Beautiful photos…… As always!
Laura says
These look amazing! I love almond anything! I've always hesitated about making my own croissants but this recipe sounds great, will definitely be giving these a try!
Kerry Cooks says
These look absolutely delicious and as ever I LOVE the way you've styled these pictures Lucy, beautiful!
Lucy Parissi says
Thanks Kerry! I was so happy with the shots – and even happier with the croissants!
Rachel Davis says
Wow, so pretty and what gorgeous photos xxxx
Lucy Parissi says
Thanks Rachel – I was so happy with the shots I published a ton!
Lauren @ Lauren Caris Cooks says
This is absolutely beautiful!! Almond croissants are my absolute favourite pastry and yet I've never made them! These seem like a great one to start with!
Lauren xx
Lucy Parissi says
I love almond croissants so much too! They turned out really great and were devoured so quickly. I need to make more soon…
Julia@Vikalinka says
Lucy, this post is all kinds of gorgeous! I love the chair shot! I can't wait to be done with my course and get back into the blogging grove myself, I think it's sucking all creativity out of me! Also, I NEED to see you and your beautiful new kitchen! xxx
Lucy Parissi says
Thanks Julia – I really had a mental block about working with different lighting conditions I am so glad this shoot turned out well as it was doing my head in. You have an open invitation to see the kitchen and maybe do some joint blogging! Hope the stress of your course will abate soon.