Almond butter croissants are a decadent and delicious twist on the classic French pastry. These flaky croissants are filled with sweet almond buttercream and topped with sliced almonds for a perfect crunch.
While traditional croissants take time to make from scratch, this recipe is much easier since it uses store-bought croissants. With just a few additional ingredients, you can transform basic croissants into a bakery-worthy breakfast treat right at home.
Ingredients You Will Need
To make almond butter croissants at home, you will need just a handful of ingredients:
- Croissants - You can use store-bought or homemade croissants. Day-old croissants work best since they will be less flaky.
- Almond butter - Look for all-natural almond butter with just almonds and maybe a touch of salt. Stir it well before using.
- Granulated sugar - White sugar adds sweetness to the filling.
- Unsalted butter - Use room temperature, high-quality butter.
- Eggs - Eggs help bind the filling and add richness.
- Almond extract - This intensifies the nutty almond flavor.
- All-purpose flour - A bit of flour helps thicken the filling just slightly.
- Sliced almonds - These toasted almond slices add crunch on top.
- Powdered sugar - Lightly dust the cooled croissants with powdered sugar.
- Water - For the simple syrup used to moisten the croissants.
Steps to Make Almond Butter Croissants
With just a few easy steps, you can make bakery-level almond croissants at home:
Make the Almond Syrup
- In a small saucepan, combine water and granulated sugar.
- Heat over medium, stirring frequently, until the sugar dissolves.
- Remove from heat and stir in almond extract.
- Set aside to cool.
Make the Almond Filling
- In a mixing bowl, beat together almond butter and butter until smooth.
- Beat in sugar, followed by eggs, one at a time.
- Add almond extract, flour, and a pinch of salt. Beat until smooth.
Assemble the Croissants
- Split croissants in half horizontally.
- Brush the insides and outsides with the almond syrup.
- Spread about 2 Tbsp almond filling inside each croissant half.
- Place the tops back on and spread another 1 Tbsp filling on top.
- Sprinkle sliced almonds over the tops, pressing lightly so they adhere.
Bake the Croissants
- Place filled croissants on a parchment-lined baking sheet.
- Bake at 375°F for 12-15 minutes until golden brown.
- Allow to cool slightly, then dust with powdered sugar.
- Enjoy the almond croissants warm or at room temperature.
Tips for Making Perfect Almond Butter Croissants
With a few helpful tips, you can easily make bakery-quality almond butter croissants at home:
- Use day-old or stale croissants - they hold their shape better when cutting and filling.
- Make sure the butter is softened to room temperature to easily mix into the filling.
- Add the eggs one at a time so the filling emulsifies properly.
- Don't overfill the croissants or the filling will ooze out during baking.
- Bake until deep golden brown for maximum flavor and flakiness.
- Let cool for 5-10 minutes before dusting it with powdered sugar so it doesn't melt.
- Enjoy immediately for the ideal texture - the inside will firm up as they cool.
Variations and Add-Ins
Once you master the original recipe, try these tasty almond croissant variations:
- Add 1 tsp orange or lemon zest to the filling.
- Swap the almond extract for vanilla extract.
- Spread a layer of chocolate hazelnut spread inside.
- Add chocolate chips or chopped dark chocolate to the filling.
- Use almond meal or almond flour for a more textured filling.
- Substitute the almond butter for cashew or sunflower seed butter.
- Fill with pastry cream or whipped cream for an over-the-top treat.
- Top with sliced strawberries before dusting with powdered sugar.
Storing and Freezing Almond Butter Croissants
Almond croissants taste amazingly freshly baked. But here are some storage tips:
- Store completely cooled croissants in an airtight container at room temperature for up to 3 days.
- To refresh, bake at 300°F for 5 minutes until warmed through.
- Freeze baked croissants for up to 2 months - thaw overnight in the fridge before reheating.
- You can also freeze the shaped, unbaked croissants and then bake them straight from frozen.
- Add 1-2 minutes to the baking time if cooking frozen croissants.
Should croissants be fresh or day-old?
Day-old or stale croissants work best since fresh croissants can be too flaky and fall apart when cutting and filling.
Can I make the syrup and filling ahead of time?
Yes! Make them 1 day ahead and store them covered in the fridge until ready to assemble and bake.
What's the difference between almond butter and almond paste
Almond butter is just ground almonds. The almond paste contains more sugar, is sweeter, and has a thicker consistency.
Can I use almond meal instead of almond butter?
You can try almond meal or almond flour but the filling may be thicker and drier rather than creamy.
How do I know if they are done baking?
Look for deep golden brown croissants with toasted almond slices on top. Check that the filling feels set when gently pressed.
Why do they get soggy?
Overfilling or the syrup soaking into day-old croissants too much can lead to sogginess. Use a light hand when brushing with syrup.
Can I use instant yeast instead of active yeast?
Yes, you can swap the same quantity of instant yeast in this recipe with no issues.
Making bakery-worthy almond croissants at home is easy with this simple recipe.
With a sweet and nutty almond butter filling paired with flaky croissants, they make for an impressive breakfast pastry.
Day-old croissants prevent drying out while helping the shape hold when filled and baked.
Feel free to play around with add-ins or swapping the almond butter for other nut butter.
Enjoy these croissants fresh, save them for a few days, or freeze them for up to 2 months.
Almond Butter Croissants
- 8 croissants, day-old or stale
- 1/2 cup almond butter
- 1/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon almond extract
- 2 tablespoons all-purpose flour
- 1/4 cup sliced almonds
- Powdered sugar, for dusting
For the syrup:
- 1/3 cup water
- 3 tablespoons granulated sugar
- 1/2 teaspoon almond extract
- Make the almond syrup: In a small saucepan, combine the water, sugar, and almond extract. Heat over medium, stirring frequently, until the sugar dissolves. Remove from heat and let cool slightly.
- Make the almond filling: In a bowl, beat together the almond butter, butter, and sugar until smooth. Beat in the eggs one at a time, then stir in the almond extract and flour until combined.
- Split the croissants in half horizontally. Brush the insides and outsides with the almond syrup.
- Spread about 2 tablespoons of the almond filling on the bottom half of each croissant. Replace the tops and spread another 1 tablespoon of filling on top of each croissant.
- Top the croissants with the sliced almonds, pressing lightly so they adhere.
- Bake at 375°F for 12-15 minutes until golden brown.
- Allow to cool slightly, then dust with powdered sugar before serving.