If you visit a classic French Bakery, you'll likely see these behind a shiny glass: "Croissants aux Amandes" (aka Almond Croissants). Delicious and so Easy!

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If you visit a classic French Bakery, you’ll likely see these behind a shiny glass: “Croissants aux Amandes” (aka Almond Croissants).

My cousin’s wife, Katya, shared this recipe with me on our recent trip to the Seattle area. She served them with breakfast alongside a hot latte. These almond croissants were delicious and easy to make. The recipe can be cut in half for a smaller crowd. What a wonderful treat! 

Ingredients for Almond Croissants: 

8 (one-day-old) medium/large croissants, left at room temp uncovered overnight
3 Tbsp sliced almonds
Powdered (Confectioner’s) sugar for dusting

Ingredients for the syrup:

2 Tbsp sugar
4 Tbsp rum (optional, but highly recommended. You can use 1 tsp Vanilla extract instead)
1 Cup water

Ingredients for the Almond Cream (crème d’amandes):

1/2 cup granulated sugar
1 cup almond meal/almond flour (or 2/3 cup whole blanched almonds, but you’ll need a good food processor to process almonds into an almond meal)
1/8 tsp of salt
1 stick (8 Tbsp) unsalted butter, room temp, sliced 
2 large eggs

French Almond Croissants_-18

Watch How To Make Almond Croissants:

How to Make the Syrup:

1. In a small saucepan, combine 1 cup water, 2 Tbsp sugar and 4 Tbsp rum. Bring to a simmer for a minute and stir until the sugar dissolves then remove from heat and let cool to room temp.

French Almond Croissants_-15

How to Make the Almonds Filling:

If using whole almonds: combine 1/2 cup sugar, 2/3 cup almonds and 1/8 tsp salt in the bowl of a food processor, and pulse until finely ground. Add the butter, and mix again until well blended. Add in the eggs one by one, and process on high speed until creamy and fluffy.

If using almond meal or almond flour: In the bowl of a stand mixer fitted with the whisk attachment, combine 1/2 cup sugar, 1 cup almond meal and 1/8 tsp salt. Mix until well incorporated, then blend in the butter. Finally add the eggs 1 at a time and mix on med/high speed until the whole mixture is creamy and fluffy.

Almond Croissants Recipe

 If it looks like this, 

French Almond Croissants_-5

beat it some more until it looks like this:

French Almond Croissants_-7

Assembling your French Almond Croissants:

Preheat the oven to 350° F . Line a cookie sheet with parchment paper.
1. After your croissants have been on the counter drying out overnight, and you’re ready to use them, slice each croissant horizontally like you would for a sandwich.

French Almond Croissants_-6

2. Work with each croissant one by one: dip it into the syrup, coating both sides and the ends well. The croissant should be quite moist, but not soaking wet. Just dip it once on each side.

French Almond Croissants_-8

3. Arrange the croissants on a baking dish, cut side up. Spread about 2 Tbsp of almond filling on the bottom half of each croissant.

French Almond Croissants_-9

4. Place the top halves on and spread about 1 Tbsp of almond filling over the top. Sprinkle with sliced almonds.

Almond Croissants Recipe-1

5. Bake on the center rack for 15 to 18 minutes or until the cream is golden. Transfer to a wire rack and cool to room temperature or just warm. Dust with powdered sugar before serving. These are best served the same day they are made.

If you visit a classic French Bakery, you'll likely see these behind a shiny glass: "Croissants aux Amandes" (aka Almond Croissants). Delicious and so Easy!

Credits: I learned to make these from my cousin’s wife, Katya. The original recipe was adapted from Clotilde’s Almond Croissants.

If you visit a classic French Bakery, you'll likely see these behind a shiny glass: "Croissants aux Amandes" (aka Almond Croissants). Delicious and so Easy!

Now I’m so so curious, what’s your favorite dish to serve guests for breakfast?

Natasha's Kitchen Cookbook

Almond Croissants Recipe (French Bakery Style)

4.97 from 151 votes
Author: Natasha of NatashasKitchen.com
Prep Time: 12 minutes
Cook Time: 18 minutes
Total Time: 30 minutes

Ingredients 

Servings: 8
  • 8 one-day-old medium/large croissants, left at room temp uncovered overnight
  • 3 Tbsp sliced almonds
  • Powdered, Confectioner's sugar for dusting
  • 2 Tbsp sugar
  • 4 Tbsp rum, optional, but highly recommended. You can use 1 tsp Vanilla extract instead
  • 1 Cup water
  • 1/2 cup granulated sugar
  • 1 cup almond meal/almond flour, or 2/3 cup whole blanched almonds, but you'll need a good food processor to process almonds into an almond meal
  • 1/8 tsp salt
  • 1 stick, 8 Tbsp unsalted butter, room temp, sliced
  • 2 large eggs

Instructions

How to Make the Syrup:

  • In a small saucepan, combine 1 cup water, 2 Tbsp sugar and 4 Tbsp rum. Bring to a simmer for a minute and stir until the sugar dissolves then remove from heat and let cool to room temp.

How to Make the Almonds Filling:

  • If using whole almonds: combine 1/2 cup sugar, 2/3 cup almonds and 1/8 tsp salt in the bowl of a food processor, and pulse until finely ground. Add the butter, and mix again until well blended. Add in the eggs one by one, and process on high speed until creamy and fluffy.
  • If using almond meal or almond flour: In the bowl of a stand mixer fitted with the whisk attachment, combine 1/2 cup sugar, 1 cup almond meal and 1/8 tsp salt. Mix until well incorporated, then blend in the butter. Finally add the eggs 1 at a time and mix on med/high speed until the whole mixture is creamy and fluffy with a frosting-like consistency.

Assembling your French Almond Croissants:

  • Preheat the oven to 350° F . Line a cookie sheet with parchment paper.
  • After your croissants have been on the counter drying out overnight, and you're ready to use them, slice each croissant horizontally like you would for a sandwich.
  • Work with each croissant one by one: dip it into the syrup, coating both sides and the ends well. The croissant should be quite moist, but not soaking wet. Just dip it once on each side.
  • Arrange the croissants on a baking dish, cut side up. Spread about 2 Tbsp of almond filling on the bottom half of each croissant.
  • Place the top halves on and spread about 1 Tbsp of almond filling over the top. Sprinkle with sliced almonds.
  • Bake on the center rack for 15 to 18 minutes,or until the cream is golden. Transfer to a wire rack and cool to room temperature or just warm. Dust with powdered sugar before serving. These are best served the same day they are made.
Course: Dessert
Cuisine: French
Keyword: Almond Croissants
Skill Level: Easy
Cost to Make: $

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Comments

  • Kathi
    February 28, 2024

    This recipe is AWESOME I used large croissants the first time I made these and they were a little too big for a single serving-we actually cut them in half. The next time I made them (for company), I purchased a package of 24 mini croissants and made them in three different batches over 3 days (yup, three dinner parties in a row! – you know saying “clean once and entertain as many times as you can before everything goes back to “normal”!!.) There was just the right amount of filling for all 24.. I cut the little croissants in half (made them in batches of 8) and used my pastry brush to brush the inside (cut edges) of both pieces with the simple syrup and used my littlest ice cream-type scoop for the inside filling and used my little offset spatula to spread some on top, then baked them for 14 minutes. My friends raved about this “fancy” dessert and hubby was very disappointed that there were NO leftovers each night. I refrigerated the filling after each batch and let it come to room temp. before assembling them the next day. THANK YOU for this awesome easy-to-make recipe!!!

    Reply

    • Natashas Kitchen
      February 28, 2024

      I’m so glad to hear this was a hit! Friends raving about it is a high compliment! Awesome job making these perfectly! I’m so glad you loved it!

      Reply

  • Yulia
    February 23, 2024

    It should be 1/2 stick of butter, like in the video recipe:(

    Reply

    • NatashasKitchen.com
      February 23, 2024

      Hi Yulia! It’s 1 stick of butter that I used in the video, which is also 1/2 cup.

      Reply

  • Ruth
    February 17, 2024

    Does anyone know how long these last sitting at room temp. I want to make them and have them to eat through the week without heating them. Thanks

    Reply

    • NatashasKitchen.com
      February 17, 2024

      Hi Ruth! Baked almond croissants will keep well for 3-5 days if stored in an airtight container in the fridge (although they are best enjoyed fresh). I would not keep these at room temperature much longer than the day they are baked because of the filling.

      Reply

  • Annerika
    December 26, 2023

    Fabulous recipe!! Got rave reviews when I made it as part of the xmas dessert table. It is definetely a keeper! Thank you so much!!

    Reply

    • Natasha's Kitchen
      December 26, 2023

      Thank you for your great comments and review!

      Reply

  • Barb W
    November 4, 2023

    I tried this recipe trying to recapture the almond croissants my husband & I got at a small French restaurant in Florida. I hoped they’d be similar. When I made this recipe, they were AMAZING!!! Thank you so much for this recipe. I can’t wait to try other recipes from Natasha’s Kitchen!

    Reply

    • Natashas Kitchen
      November 4, 2023

      That’s so great! It sounds like you have a new favorite, Barb!

      Reply

  • may
    October 7, 2023

    Hi Natasha
    Ive been looking for an almond cream recipe which i can make into small cube size and freeze. Plan to use them as a centre filling for my New York style cookies. The cookies take 15mins at 180C to bake, would 15 mins in the oven be long enough to cook the almond cream from frozen? if not how can i get around this. please let me know. Thankyou

    Reply

    • Natasha
      October 8, 2023

      HI May, without testing this through, I really can’t advise n that. I would suggest double checking with an instant read thermometer.

      Reply

  • Aaron
    September 11, 2023

    Do you have any recommendations for if the filling turns out too runny? I followed the recipe exactly, but the filling was more like a pourable icing rather than a thick frosting. Should I reduce the amount of egg or increase almond flour? Thanks!

    Reply

    • NatashasKitchen.com
      September 11, 2023

      Hi Aaron! It shouldn’t be too runny. Did you use extra large eggs by chance? They can differ in size. You can try increasing the almond flour if that’s the case.

      Reply

  • Melanie olson
    May 10, 2023

    I love all of your recipes! I’ve made this one many times. I just lessen the water in the syrup..we love the rum sugar taste. Also I usually have large croissants from trader Joe’s that I keep frozen, so my trick is to cut them in half and stick in the oven for 8 to 10 minutes. Seems to work as well as the overnight trick. Lol …great recipe Natasha! Keep them coming!

    Reply

    • NatashasKitchen.com
      May 10, 2023

      Hi Melanie! Thank you so much for sharing that with us!

      Reply

  • Angie
    May 3, 2023

    Thank you for the recipe. The almond cream was a little too eggy for my taste. I’d use 2 small eggs instead next time.

    Reply

  • eman a
    April 7, 2023

    it’s ramadan and so i cant buy my daily peet’s coffee almond croissants so I decided to look for other options! was hesitant about this recipe for a week but we had a day old croissants 🥐 from COSTCO and decided to give it a shot.
    as a muslim we don’t drink rum so i added vanilla extract and a sprinkle of cinnamon.
    chopped the recipe in half since i was only making 4 croissants.
    when dipping the croissants, they did get just a tad bit soggy but not extremely so it was totally fine. in the end they turned out absolutely aMAZING!! if i could post a photo here i would. 10/10 will definitely be making again! thank you!

    Reply

    • Natashas Kitchen
      April 8, 2023

      Thank you for sharing your wonderful review, Eman! I’m glad you found and tried my recipe!

      Reply

  • Anu
    March 21, 2023

    Hi natasha , how long would the almond cream last if I keep it in the fridge?

    Thank you.

    Reply

    • Natashas Kitchen
      March 21, 2023

      Hi Anu, we prefer it fresh since it comes together quickly and it spreads nicely when freshly made.

      Reply

  • Viviana
    March 17, 2023

    Can you make a video on how to make croissants from scratch?

    Reply

    • NatashasKitchen.com
      March 17, 2023

      Hi Viviana! Thank you for the suggestion, I’ll make note of it. 🙂

      Reply

  • Jen
    March 14, 2023

    Believe the hype y’all! These are fire 🔥 waaaaaay better than the ones from my favorite high end bakery. Best part is, the perfect amount of filling in each! These are 5/5. Made mine with the croissants from Costco. So so good. Thank you Natasha!

    Reply

    • NatashasKitchen.com
      March 14, 2023

      Hi Jen! That’s wonderful, I’m so glad you loved the recipe. Thank you for sharing.

      Reply

  • Patty
    February 28, 2023

    Natasha,
    OMG! I just made these using Costco croissants and I will never go to the French bakery again! I wish I would have found your recipe sooner. You would have saved me a small fortune at $6 a pop at the bakery, and hubby said these were better than the bakery’s.

    I made these exactly as your recipe and wouldn’t change a thing. The only thing I was unsure of was dipping both sides in the syrup. Do you mean dip both sides of each half, so in other words, the croissant’s inside and outside would both be dipped since the croissants are already cut in half, or, do you hold the croissant halves together while dipping, and only dip the outside of the croissant?

    Since a couple of the comments complained they were too soggy, I experimented and did it both ways. I preferred the croissants that were only dipped on the outside. In which case, I could probably cut the syrup recipe in half as I still had a lot of syrup leftover.

    The almond filling was spot on. I don’t know how other commenters had filling left over, or had their filling run out of the croissants. If they followed your directions of 2T between the croissants and 1T spread on top, then there should be almost no filling left over, and my filling didn’t run out. Just trying to clarify for others, use reg sized croissants, not mini’s.

    Thank you so much for this easy to make, inexpensive and great tasting almond croissants recipe!

    Reply

    • Natashas Kitchen
      February 28, 2023

      I’m so happy you loved it, Patty! Thank you so much for your wonderful review! I’m so glad you enjoyed it!

      Reply

  • Donna
    February 2, 2023

    How can I change the recipe from almond to a chocolate croissant? I would like to add the powder sugar and almonds to the top of it. Thanks!

    Reply

    • Natasha's Kitchen
      February 2, 2023

      Hello Donna, I think that’s a good idea. However, I have not tested that to advise. If you do an experiment, we’d love to know how it goes!

      Reply

  • Iitanyia
    January 2, 2023

    A new family favorite. Couldn’t get the large round croissants but the medium oblong ones worked fine. Very tasty…nice breakfast treat. Thanks for sharing your recipe. 🙂

    Reply

    • NatashasKitchen.com
      January 2, 2023

      You’re welcome! I’m glad you found a new family favorite.

      Reply

  • Lindsey
    November 12, 2022

    Very good! Maybe a bit sweet, but very good none the less. I would say 4-4.5/5 stars. I’ve used the recipe 3 times now!

    Reply

    • NatashasKitchen.com
      November 12, 2022

      Glad to hear that, Lindsey! Thank you for the feedback and review.

      Reply

  • Chompchompchow
    September 17, 2022

    Just made it today and it’s awesome! Not similar to the patisserie in our area but it’s damn close and it doesn’t cost like $6 per croissant.

    Reply

    • NatashasKitchen.com
      September 17, 2022

      So glad you enjoyed this recipe. 🙂

      Reply

  • Peggy Z
    September 13, 2022

    OMG! I love this recipe! So simple to make and yet the results are awesome! Thank you for developing this recipe!!!1

    Reply

    • NatashasKitchen.com
      September 13, 2022

      You’re so welcome, Peggy! I’m happy you loved them. 🙂

      Reply

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