{"id":55924,"date":"2023-09-19T09:32:20","date_gmt":"2023-09-19T09:32:20","guid":{"rendered":"https:\/\/aglassandahalffullproductions.com\/?p=55924"},"modified":"2023-10-24T17:14:47","modified_gmt":"2023-10-24T17:14:47","slug":"almond-butter-croissant-recipe","status":"publish","type":"post","link":"https:\/\/aglassandahalffullproductions.com\/almond-butter-croissant-recipe\/","title":{"rendered":"Almond Butter Croissant Recipe"},"content":{"rendered":"\n<p><a href=\"https:\/\/aglassandahalffullproductions.com\/cashew-butter-vs-almond-butter\/\">Almond butter<\/a> 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.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1200\" height=\"630\" src=\"https:\/\/aglassandahalffullproductions.com\/wp-content\/uploads\/2023\/09\/Almond-Butter-Croissant-Recipe.jpeg\" alt=\"Almond Butter Croissant Recipe\" class=\"wp-image-56375\" srcset=\"https:\/\/aglassandahalffullproductions.com\/wp-content\/uploads\/2023\/09\/Almond-Butter-Croissant-Recipe.jpeg 1200w, https:\/\/aglassandahalffullproductions.com\/wp-content\/uploads\/2023\/09\/Almond-Butter-Croissant-Recipe-768x403.jpeg 768w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<p>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.<\/p>\n\n\n\n<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_63 counter-flat ez-toc-counter ez-toc-custom ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title \" >Table of Contents<\/p>\n<span class=\"ez-toc-title-toggle\"><a href=\"#\" class=\"ez-toc-pull-right ez-toc-btn ez-toc-btn-xs ez-toc-btn-default ez-toc-toggle\" aria-label=\"Toggle Table of Content\"><span class=\"ez-toc-js-icon-con\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #333333;color:#333333\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #333333;color:#333333\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/span><\/a><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1 eztoc-toggle-hide-by-default' ><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/aglassandahalffullproductions.com\/almond-butter-croissant-recipe\/#Ingredients_You_Will_Need\" title=\"Ingredients You Will Need\">Ingredients You Will Need<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/aglassandahalffullproductions.com\/almond-butter-croissant-recipe\/#Steps_to_Make_Almond_Butter_Croissants\" title=\"Steps to Make Almond Butter Croissants\">Steps to Make Almond Butter Croissants<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/aglassandahalffullproductions.com\/almond-butter-croissant-recipe\/#Make_the_Almond_Syrup\" title=\"Make the Almond Syrup\">Make the Almond Syrup<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/aglassandahalffullproductions.com\/almond-butter-croissant-recipe\/#Make_the_Almond_Filling\" title=\"Make the Almond Filling\">Make the Almond Filling<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/aglassandahalffullproductions.com\/almond-butter-croissant-recipe\/#Assemble_the_Croissants\" title=\"Assemble the Croissants\">Assemble the Croissants<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/aglassandahalffullproductions.com\/almond-butter-croissant-recipe\/#Bake_the_Croissants\" title=\"Bake the Croissants\">Bake the Croissants<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-7\" href=\"https:\/\/aglassandahalffullproductions.com\/almond-butter-croissant-recipe\/#Tips_for_Making_Perfect_Almond_Butter_Croissants\" title=\"Tips for Making Perfect Almond Butter Croissants\">Tips for Making Perfect Almond Butter Croissants<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-8\" href=\"https:\/\/aglassandahalffullproductions.com\/almond-butter-croissant-recipe\/#Variations_and_Add-Ins\" title=\"Variations and Add-Ins\">Variations and Add-Ins<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-9\" href=\"https:\/\/aglassandahalffullproductions.com\/almond-butter-croissant-recipe\/#Storing_and_Freezing_Almond_Butter_Croissants\" title=\"Storing and Freezing Almond Butter Croissants\">Storing and Freezing Almond Butter Croissants<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-10\" href=\"https:\/\/aglassandahalffullproductions.com\/almond-butter-croissant-recipe\/#FAQ\" title=\"FAQ\">FAQ<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-11\" href=\"https:\/\/aglassandahalffullproductions.com\/almond-butter-croissant-recipe\/#Conclusion\" title=\"Conclusion\">Conclusion<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-12\" href=\"https:\/\/aglassandahalffullproductions.com\/almond-butter-croissant-recipe\/#Almond_Butter_Croissants\" title=\"Almond Butter Croissants\">Almond Butter Croissants<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-13\" href=\"https:\/\/aglassandahalffullproductions.com\/almond-butter-croissant-recipe\/#Ingredients\" title=\"Ingredients&nbsp;&nbsp;\">Ingredients&nbsp;&nbsp;<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-14\" href=\"https:\/\/aglassandahalffullproductions.com\/almond-butter-croissant-recipe\/#For_the_syrup\" title=\"For the syrup:\">For the syrup:<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-15\" href=\"https:\/\/aglassandahalffullproductions.com\/almond-butter-croissant-recipe\/#Instructions\" title=\"Instructions&nbsp;\">Instructions&nbsp;<\/a><\/li><\/ul><\/nav><\/div>\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Ingredients_You_Will_Need\"><\/span>Ingredients You Will Need<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>To make almond <a href=\"https:\/\/aglassandahalffullproductions.com\/butter-vs-cheese-vs-ghee\/\">butter<\/a> croissants at home, you will need just a handful of ingredients:<\/p>\n\n\n\n<ul>\n<li><strong>Croissants<\/strong>&nbsp;- You can use store-bought or homemade croissants. Day-old croissants work best since they will be less flaky.<\/li>\n\n\n\n<li><strong>Almond butter<\/strong>&nbsp;- Look for all-natural almond butter with just almonds and maybe a touch of salt. Stir it well before using.<\/li>\n\n\n\n<li><strong>Granulated sugar<\/strong>&nbsp;- White sugar adds sweetness to the filling.<\/li>\n\n\n\n<li><strong>Unsalted butter<\/strong>&nbsp;- Use room temperature, high-quality butter.<\/li>\n\n\n\n<li><strong>Eggs<\/strong>&nbsp;- Eggs help bind the filling and add richness.<\/li>\n\n\n\n<li><a href=\"https:\/\/www.simplyrecipes.com\/a-guide-to-almond-extract-5210081\" target=\"_blank\" data-type=\"link\" data-id=\"https:\/\/www.simplyrecipes.com\/a-guide-to-almond-extract-5210081\" rel=\"noreferrer noopener\">Almond extract<\/a>&nbsp;- This intensifies the nutty almond flavor.<\/li>\n\n\n\n<li><strong>All-purpose flour<\/strong>&nbsp;- A bit of flour helps thicken the filling just slightly.<\/li>\n\n\n\n<li><strong>Sliced almonds<\/strong>&nbsp;- These toasted almond slices add crunch on top.<\/li>\n\n\n\n<li><strong>Powdered sugar<\/strong>&nbsp;- Lightly dust the cooled croissants with powdered sugar.<\/li>\n\n\n\n<li><strong>Water<\/strong>&nbsp;- For the simple syrup used to moisten the croissants.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Steps_to_Make_Almond_Butter_Croissants\"><\/span>Steps to Make Almond Butter Croissants<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>With just a few easy steps, you can make bakery-level almond croissants at home:<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Make_the_Almond_Syrup\"><\/span>Make the Almond Syrup<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<ul>\n<li>In a small saucepan, combine&nbsp;<strong>water<\/strong>&nbsp;and&nbsp;<strong>granulated sugar<\/strong>.<\/li>\n\n\n\n<li>Heat over medium, stirring frequently, until the sugar dissolves.<\/li>\n\n\n\n<li>Remove from heat and stir in&nbsp;<strong>almond extract<\/strong>.<\/li>\n\n\n\n<li>Set aside to cool.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Make_the_Almond_Filling\"><\/span>Make the Almond Filling<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<ul>\n<li>In a mixing bowl, beat together&nbsp;<strong>almond butter<\/strong>&nbsp;and&nbsp;<strong>butter<\/strong>&nbsp;until smooth.<\/li>\n\n\n\n<li>Beat in&nbsp;<strong>sugar<\/strong>, followed by&nbsp;<strong>eggs<\/strong>, one at a time.<\/li>\n\n\n\n<li>Add&nbsp;<strong>almond extract<\/strong>,&nbsp;<strong>flour<\/strong>, and a pinch of&nbsp;<strong>salt<\/strong>. Beat until smooth.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Assemble_the_Croissants\"><\/span>Assemble the Croissants<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<ul>\n<li><strong>Split croissants<\/strong>&nbsp;in half horizontally.<\/li>\n\n\n\n<li><strong>Brush<\/strong>&nbsp;the insides and outsides with the almond syrup.<\/li>\n\n\n\n<li><strong>Spread<\/strong>&nbsp;about 2 Tbsp almond filling inside each croissant half.<\/li>\n\n\n\n<li>Place the tops back on and&nbsp;<strong>spread<\/strong>&nbsp;another 1 Tbsp filling on top.<\/li>\n\n\n\n<li><strong>Sprinkle<\/strong>&nbsp;sliced almonds over the tops, pressing lightly so they adhere.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Bake_the_Croissants\"><\/span>Bake the Croissants<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<ul>\n<li>Place filled croissants on a parchment-lined baking sheet.<\/li>\n\n\n\n<li><strong>Bake<\/strong>&nbsp;at 375\u00b0F for 12-15 minutes until golden brown.<\/li>\n\n\n\n<li>Allow to cool slightly, then&nbsp;<strong>dust<\/strong>&nbsp;with powdered sugar.<\/li>\n\n\n\n<li>Enjoy the almond croissants warm or at room temperature.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Tips_for_Making_Perfect_Almond_Butter_Croissants\"><\/span>Tips for Making Perfect Almond Butter Croissants<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>With a few helpful tips, you can easily make bakery-quality almond butter croissants at home:<\/p>\n\n\n\n<ul>\n<li>Use day-old or stale croissants - they hold their shape better when cutting and filling.<\/li>\n\n\n\n<li>Make sure the butter is softened to room temperature to easily mix into the filling.<\/li>\n\n\n\n<li>Add the eggs one at a time so the filling emulsifies properly.<\/li>\n\n\n\n<li>Don't overfill the croissants or the filling will ooze out during baking.<\/li>\n\n\n\n<li>Bake until deep golden brown for maximum flavor and flakiness.<\/li>\n\n\n\n<li>Let cool for 5-10 minutes before dusting it with powdered sugar so it doesn't melt.<\/li>\n\n\n\n<li>Enjoy immediately for the ideal texture - the inside will firm up as they cool.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Variations_and_Add-Ins\"><\/span>Variations and Add-Ins<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>Once you master the original recipe, try these tasty almond croissant variations:<\/p>\n\n\n\n<ul>\n<li>Add 1 tsp&nbsp;<strong>orange or lemon zest<\/strong>&nbsp;to the filling.<\/li>\n\n\n\n<li>Swap the almond extract for&nbsp;<strong>vanilla extract<\/strong>.<\/li>\n\n\n\n<li>Spread a layer of&nbsp;<strong>chocolate hazelnut spread<\/strong>&nbsp;inside.<\/li>\n\n\n\n<li>Add&nbsp;<strong>chocolate chips<\/strong>&nbsp;or chopped&nbsp;<strong>dark chocolate<\/strong>&nbsp;to the filling.<\/li>\n\n\n\n<li>Use almond meal or almond flour for a more&nbsp;<strong>textured<\/strong>&nbsp;filling.<\/li>\n\n\n\n<li>Substitute the almond butter for&nbsp;<strong>cashew<\/strong>&nbsp;or&nbsp;<strong>sunflower seed<\/strong>&nbsp;butter.<\/li>\n\n\n\n<li>Fill with&nbsp;<strong>pastry cream<\/strong>&nbsp;or&nbsp;<strong>whipped cream<\/strong>&nbsp;for an over-the-top treat.<\/li>\n\n\n\n<li>Top with sliced&nbsp;<strong>strawberries<\/strong>&nbsp;before dusting with powdered sugar.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Storing_and_Freezing_Almond_Butter_Croissants\"><\/span>Storing and Freezing Almond Butter Croissants<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>Almond croissants taste amazingly freshly baked. But here are some storage tips:<\/p>\n\n\n\n<ul>\n<li>Store completely cooled croissants in an airtight container at room temperature for up to 3 days.<\/li>\n\n\n\n<li>To refresh, bake at 300\u00b0F for 5 minutes until warmed through.<\/li>\n\n\n\n<li>Freeze baked croissants for up to 2 months - thaw overnight in the fridge before reheating.<\/li>\n\n\n\n<li>You can also freeze the shaped, unbaked croissants and then bake them straight from frozen.<\/li>\n\n\n\n<li>Add 1-2 minutes to the baking time if cooking frozen croissants.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"FAQ\"><\/span>FAQ<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p><strong>Should croissants be fresh or day-old?<\/strong><\/p>\n\n\n\n<p>Day-old or stale croissants work best since fresh croissants can be too flaky and fall apart when cutting and filling.<\/p>\n\n\n\n<p><strong>Can I make the syrup and filling ahead of time?<\/strong><\/p>\n\n\n\n<p>Yes! Make them 1 day ahead and store them covered in the fridge until ready to assemble and bake.<\/p>\n\n\n\n<p><strong>What's the difference between almond butter and almond paste<\/strong><\/p>\n\n\n\n<p>Almond butter is just ground almonds. The almond paste contains more sugar, is sweeter, and has a thicker consistency.<\/p>\n\n\n\n<p><strong>Can I use almond meal instead of almond butter?<\/strong><\/p>\n\n\n\n<p>You can try almond meal or almond flour but the filling may be thicker and drier rather than creamy.<\/p>\n\n\n\n<p><strong>How do I know if they are done baking?<\/strong><\/p>\n\n\n\n<p>Look for deep golden brown croissants with toasted almond slices on top. Check that the filling feels set when gently pressed.<\/p>\n\n\n\n<p><strong>Why do they get soggy?<\/strong><\/p>\n\n\n\n<p>Overfilling or the syrup soaking into day-old croissants too much can lead to sogginess. Use a light hand when brushing with syrup.<\/p>\n\n\n\n<p><strong>Can I use instant yeast instead of active yeast?<\/strong><\/p>\n\n\n\n<p>Yes, you can swap the same quantity of instant yeast in this recipe with no issues.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Conclusion\"><\/span>Conclusion<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>Making bakery-worthy almond croissants at home is easy with this simple recipe.<\/p>\n\n\n\n<p>With a sweet and nutty <a href=\"https:\/\/aglassandahalffullproductions.com\/almond-buttercream-recipe\/\">almond butter filling<\/a> paired with flaky croissants, they make for an impressive breakfast pastry.<\/p>\n\n\n\n<p>Day-old croissants prevent drying out while helping the shape hold when filled and baked.<\/p>\n\n\n\n<p>Feel free to play around with add-ins or swapping the almond butter for other nut butter.<\/p>\n\n\n\n<p>Enjoy these croissants fresh, save them for a few days, or freeze them for up to 2 months.<\/p>\n\n\n<div id=\"recipe\"><\/div><div id=\"wprm-recipe-container-55925\" class=\"wprm-recipe-container\" data-recipe-id=\"55925\" data-servings=\"0\"><div class=\"wprm-recipe wprm-recipe-template-unlrecipes\"><div class=\"wprm-container-float-right\">\n    <div class=\"wprm-recipe-image wprm-block-image-rounded\"><img decoding=\"async\" style=\"border-width: 0px;border-style: solid;border-color: #666666;border-radius: 3px;\" width=\"250\" height=\"250\" src=\"https:\/\/aglassandahalffullproductions.com\/wp-content\/uploads\/2023\/09\/Almond-Butter-Croissant-Recipe-500x500.jpeg\" class=\"attachment-250x250 size-250x250\" alt=\"Almond Butter Croissant Recipe\" srcset=\"https:\/\/aglassandahalffullproductions.com\/wp-content\/uploads\/2023\/09\/Almond-Butter-Croissant-Recipe-500x500.jpeg 500w, https:\/\/aglassandahalffullproductions.com\/wp-content\/uploads\/2023\/09\/Almond-Butter-Croissant-Recipe-150x150.jpeg 150w\" sizes=\"(max-width: 250px) 100vw, 250px\" \/><\/div>\n<\/div>\n<h2 class=\"wprm-recipe-name wprm-block-text-bold\"><span class=\"ez-toc-section\" id=\"Almond_Butter_Croissants\"><\/span>Almond Butter Croissants<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<div class=\"wprm-spacer\"><\/div>\n\n\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-recipe-summary wprm-block-text-normal\"><span style=\"display: block;\">Crispy, flaky croissants filled with sweet almond butter cream and topped with sliced almonds.<\/span><\/div>\n<div class=\"wprm-spacer\"><\/div>\n\n<div class=\"wprm-spacer\" style=\"height: 25px\"><\/div>\n<div class=\"wprm-template-chic-buttons wprm-container-columns-spaced-middle wprm-container-columns-gutter\">\n\t<a href=\"https:\/\/aglassandahalffullproductions.com\/wprm_print\/55925\" style=\"color: #ffffff;background-color: #f9812a;border-color: #cc651a;border-radius: 3px;padding: 10px 5px;\" class=\"wprm-recipe-print wprm-recipe-link wprm-print-recipe-shortcode wprm-block-text-normal wprm-recipe-print-wide-button wprm-recipe-link-wide-button wprm-color-accent\" data-recipe-id=\"55925\" data-template=\"\" target=\"_blank\" rel=\"nofollow\"><span class=\"wprm-recipe-icon wprm-recipe-print-icon\"><svg width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\" version=\"1.1\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\"><g stroke=\"none\" stroke-width=\"1\" fill=\"none\" fill-rule=\"evenodd\"><g fill=\"#ffffff\"><g><path d=\"M17.5454,0.0005 C18.2904,0.0005 18.9004,0.6105 18.9004,1.3565 L18.9004,1.3565 L18.9004,4.9445 L21.9904,4.9445 C23.0954,4.9445 24.0004,5.8485 24.0004,6.9535 L24.0004,6.9535 L24.0004,17.2415 C24.0004,18.3465 23.0954,19.2505 21.9904,19.2505 L21.9904,19.2505 L19.8414,19.2505 L19.8414,22.2795 C19.8414,23.1725 19.1104,23.9035 18.2174,23.9035 L18.2174,23.9035 L5.7834,23.9035 C4.8894,23.9035 4.1594,23.1725 4.1594,22.2795 L4.1594,22.2795 L4.1594,19.2505 L2.0104,19.2505 C0.9044,19.2505 0.0004,18.3465 0.0004,17.2415 L0.0004,17.2415 L0.0004,6.9535 C0.0004,5.8485 0.9044,4.9445 2.0104,4.9445 L2.0104,4.9445 L5.0984,4.9445 L5.0984,1.3565 C5.0984,0.6105 5.7094,0.0005 6.4554,0.0005 L6.4554,0.0005 Z M17.8414,15.5975 L6.1594,15.5975 L6.1594,21.9035 L17.8414,21.9035 L17.8414,15.5975 Z M21.9904,6.9445 L2.0104,6.9445 L2.0004,17.2415 L4.1594,17.2425 L4.1594,15.2215 C4.1594,14.3285 4.8894,13.5975 5.7834,13.5975 L5.7834,13.5975 L18.2174,13.5975 C19.1104,13.5975 19.8414,14.3285 19.8414,15.2215 L19.8414,15.2215 L19.8414,17.2495 L21.9904,17.2505 L22.0004,6.9535 L21.9904,6.9445 Z M6.1632,9.1318 C6.7902,9.1318 7.2992,9.6408 7.2992,10.2678 C7.2992,10.8948 6.7902,11.4028 6.1632,11.4028 L6.1632,11.4028 L5.0992,11.4028 C4.4722,11.4028 3.9632,10.8948 3.9632,10.2678 C3.9632,9.6408 4.4722,9.1318 5.0992,9.1318 L5.0992,9.1318 Z M16.6304,2.2715 L7.3704,2.2715 L7.3704,4.6845 L16.6304,4.6845 L16.6304,2.2715 Z\"><\/path><\/g><\/g><\/g><\/svg><\/span> Print Recipe<\/a>\n\t<a href=\"https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Faglassandahalffullproductions.com%2Falmond-butter-croissant-recipe%2F&amp;media=https%3A%2F%2Faglassandahalffullproductions.com%2Fwp-content%2Fuploads%2F2023%2F09%2FAlmond-Butter-Croissant-Recipe.jpeg&amp;description=Almond+Butter+Croissants&amp;is_video=false\" style=\"color: #616161;background-color: #ffffff;border-color: #616161;border-radius: 3px;padding: 10px 5px;\" class=\"wprm-recipe-pin wprm-recipe-link wprm-block-text-normal wprm-recipe-pin-wide-button wprm-recipe-link-wide-button wprm-color-accent\" target=\"_blank\" rel=\"nofollow noopener\" data-recipe=\"55925\" data-url=\"https:\/\/aglassandahalffullproductions.com\/almond-butter-croissant-recipe\/\" data-media=\"https:\/\/aglassandahalffullproductions.com\/wp-content\/uploads\/2023\/09\/Almond-Butter-Croissant-Recipe.jpeg\" data-description=\"Almond Butter Croissants\" data-repin=\"\"><span class=\"wprm-recipe-icon wprm-recipe-pin-icon\"><svg width=\"17px\" height=\"20px\" viewBox=\"0 0 17 20\" version=\"1.1\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\"><g stroke=\"none\" stroke-width=\"1\" fill=\"none\" fill-rule=\"evenodd\"><g transform=\"translate(-4.000000, -2.000000)\" fill=\"#616161\"><path d=\"M10.7636728,15.2276266 C10.2077317,17.980299 9.52955405,20.6201377 7.52087891,22 C6.90029349,17.8380815 8.43177606,14.7128228 9.14286352,11.3948064 C7.93107647,9.46487979 9.28860706,5.58269488 11.8449959,6.53943073 C14.9902356,7.71595725 9.12053185,13.7114236 13.0614843,14.4612976 C17.1752134,15.2429061 18.8547902,7.71125585 16.3042782,5.26182401 C12.6183769,1.72519235 5.57332202,5.18072478 6.43955583,10.2441376 C6.65111904,11.4829577 8.00277289,11.8578948 6.98021737,13.5668554 C4.62128758,13.0720325 3.91607687,11.3125318 4.00775427,8.9665309 C4.15349781,5.12783398 7.65604429,2.43980586 11.1691689,2.06721954 C15.6119964,1.59707907 19.7821423,3.61045562 20.3580644,7.56198625 C21.0056829,12.0224439 18.3529153,16.8531372 13.6009705,16.5052333 C12.313961,16.4100298 11.7732994,15.8070747 10.7636728,15.2276266\"><\/path><\/g><\/g><\/svg><\/span> Pin Recipe<\/a>\n    \n<\/div>\n\n\n\n\n<div class=\"wprm-container-columns-spaced\">\n\t<div>\n    \t\n\n\t\t\n    <\/div>\n    <div>\n        \n\t\t\n    <\/div>\n<\/div>\n<div class=\"wprm-icon-shortcode wprm-icon-shortcode-separate wprm-align-center wprm-icon-decoration-line\" style=\"font-size: 24px;height: 24px;\"><div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0\"><\/div><span class=\"wprm-recipe-icon\" aria-hidden=\"true\"><svg width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\" version=\"1.1\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\"><g stroke=\"none\" stroke-width=\"1\" fill=\"none\" fill-rule=\"evenodd\"><g fill=\"#9e9e9e\"><path d=\"M19.5441,12.0586 L17.8411,12.3146 L17.8411,14.0376 L17.8411,17.8606 L6.1591,17.8606 L6.1591,14.0376 L6.1591,12.3146 L4.4561,12.0586 C3.0331,11.8446 2.0001,10.6536 2.0001,9.2246 C2.0001,7.6626 3.2471,6.3876 4.7971,6.3406 C4.8651,6.3486 4.9351,6.3556 5.0051,6.3576 L6.3221,6.4136 L6.8931,5.2246 C7.8481,3.2356 9.8051,1.9996 12.0001,1.9996 C14.1951,1.9996 16.1521,3.2356 17.1071,5.2246 L17.6781,6.4136 L18.9951,6.3576 C19.0641,6.3556 19.1321,6.3486 19.2021,6.3406 C20.7531,6.3866 22.0001,7.6626 22.0001,9.2246 C22.0001,10.6536 20.9671,11.8446 19.5441,12.0586 L19.5441,12.0586 Z M6.1591,22.0006 L17.8411,22.0006 L17.8411,19.8606 L6.1591,19.8606 L6.1591,22.0006 Z M19.1141,4.3386 C19.0451,4.3386 18.9801,4.3566 18.9101,4.3596 C17.6741,1.7836 15.0491,-0.0004 12.0001,-0.0004 C8.9511,-0.0004 6.3261,1.7836 5.0901,4.3596 C5.0211,4.3566 4.9551,4.3386 4.8861,4.3386 C2.1881,4.3386 0.0001,6.5266 0.0001,9.2246 C0.0001,11.6736 1.8081,13.6836 4.1591,14.0376 L4.1591,22.3756 C4.1591,23.2696 4.8901,23.9996 5.7831,23.9996 L18.2171,23.9996 C19.1101,23.9996 19.8411,23.2696 19.8411,22.3756 L19.8411,14.0376 C22.1911,13.6836 24.0001,11.6736 24.0001,9.2246 C24.0001,6.5266 21.8131,4.3386 19.1141,4.3386 L19.1141,4.3386 Z\" id=\"Fill-1\"><\/path><\/g><\/g><\/svg><\/span> <div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0\"><\/div><\/div>\n\n\n\n<div class=\"wprm-recipe-ingredients-container wprm-recipe-55925-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before\" data-recipe=\"55925\" data-servings=\"0\"><h3 class=\"wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-line wprm-header-has-actions wprm-header-has-actions\" style=\"\"><span class=\"ez-toc-section\" id=\"Ingredients\"><\/span>Ingredients<div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0\"><\/div>&nbsp;&nbsp;<span class=\"ez-toc-section-end\"><\/span><\/h3><div class=\"wprm-recipe-ingredient-group\"><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"1\"><span class=\"wprm-recipe-ingredient-amount\">8<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">croissants, day-old or stale<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"2\"><span class=\"wprm-recipe-ingredient-amount\">1\/2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">cup<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">almond butter<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"3\"><span class=\"wprm-recipe-ingredient-amount\">1\/4<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">cup<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">unsalted butter, softened<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"4\"><span class=\"wprm-recipe-ingredient-amount\">1\/2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">cup<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">granulated sugar<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"5\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">large eggs<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"6\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">teaspoon<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">almond extract<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"7\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tablespoons<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">all-purpose flour<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"8\"><span class=\"wprm-recipe-ingredient-amount\">1\/4<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">cup<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">sliced almonds<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"9\"><span class=\"wprm-recipe-ingredient-name\">Powdered sugar, for dusting<\/span><\/li><\/ul><\/div><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-faded\"><span class=\"ez-toc-section\" id=\"For_the_syrup\"><\/span>For the syrup:<span class=\"ez-toc-section-end\"><\/span><\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"11\"><span class=\"wprm-recipe-ingredient-amount\">1\/3<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">cup<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">water<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"12\"><span class=\"wprm-recipe-ingredient-amount\">3<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tablespoons<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">granulated sugar<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"13\"><span class=\"wprm-recipe-ingredient-amount\">1\/2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">teaspoon<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">almond extract<\/span><\/li><\/ul><\/div><\/div>\n<div class=\"wprm-recipe-instructions-container wprm-recipe-55925-instructions-container wprm-block-text-normal\" data-recipe=\"55925\"><h3 class=\"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-line wprm-header-has-actions\" style=\"\"><span class=\"ez-toc-section\" id=\"Instructions\"><\/span>Instructions<div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0\"><\/div>&nbsp;<span class=\"ez-toc-section-end\"><\/span><\/h3><div class=\"wprm-recipe-instruction-group\"><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-55925-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">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.<\/div><\/li><li id=\"wprm-recipe-55925-step-0-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">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.<\/div><\/li><li id=\"wprm-recipe-55925-step-0-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Split the croissants in half horizontally. Brush the insides and outsides with the almond syrup.<\/div><\/li><li id=\"wprm-recipe-55925-step-0-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">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.<\/div><\/li><li id=\"wprm-recipe-55925-step-0-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Top the croissants with the sliced almonds, pressing lightly so they adhere.<\/div><\/li><li id=\"wprm-recipe-55925-step-0-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Bake at 375\u00b0F for 12-15 minutes until golden brown.<\/div><\/li><li id=\"wprm-recipe-55925-step-0-6\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Allow to cool slightly, then dust with powdered sugar before serving.<\/div><\/li><\/ul><\/div><\/div>\n\n\n\n<div class=\"wprm-spacer\" style=\"height: 20px\"><\/div>\n<div class=\"wprm-icon-shortcode wprm-icon-shortcode-separate wprm-align-center wprm-icon-decoration-line\" style=\"font-size: 24px;height: 24px;\"><div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0\"><\/div><span class=\"wprm-recipe-icon\" aria-hidden=\"true\"><svg width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\" version=\"1.1\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\"><g stroke=\"none\" stroke-width=\"1\" fill=\"none\" fill-rule=\"evenodd\"><g fill=\"#9e9e9e\"><path d=\"M19.5441,12.0586 L17.8411,12.3146 L17.8411,14.0376 L17.8411,17.8606 L6.1591,17.8606 L6.1591,14.0376 L6.1591,12.3146 L4.4561,12.0586 C3.0331,11.8446 2.0001,10.6536 2.0001,9.2246 C2.0001,7.6626 3.2471,6.3876 4.7971,6.3406 C4.8651,6.3486 4.9351,6.3556 5.0051,6.3576 L6.3221,6.4136 L6.8931,5.2246 C7.8481,3.2356 9.8051,1.9996 12.0001,1.9996 C14.1951,1.9996 16.1521,3.2356 17.1071,5.2246 L17.6781,6.4136 L18.9951,6.3576 C19.0641,6.3556 19.1321,6.3486 19.2021,6.3406 C20.7531,6.3866 22.0001,7.6626 22.0001,9.2246 C22.0001,10.6536 20.9671,11.8446 19.5441,12.0586 L19.5441,12.0586 Z M6.1591,22.0006 L17.8411,22.0006 L17.8411,19.8606 L6.1591,19.8606 L6.1591,22.0006 Z M19.1141,4.3386 C19.0451,4.3386 18.9801,4.3566 18.9101,4.3596 C17.6741,1.7836 15.0491,-0.0004 12.0001,-0.0004 C8.9511,-0.0004 6.3261,1.7836 5.0901,4.3596 C5.0211,4.3566 4.9551,4.3386 4.8861,4.3386 C2.1881,4.3386 0.0001,6.5266 0.0001,9.2246 C0.0001,11.6736 1.8081,13.6836 4.1591,14.0376 L4.1591,22.3756 C4.1591,23.2696 4.8901,23.9996 5.7831,23.9996 L18.2171,23.9996 C19.1101,23.9996 19.8411,23.2696 19.8411,22.3756 L19.8411,14.0376 C22.1911,13.6836 24.0001,11.6736 24.0001,9.2246 C24.0001,6.5266 21.8131,4.3386 19.1141,4.3386 L19.1141,4.3386 Z\" id=\"Fill-1\"><\/path><\/g><\/g><\/svg><\/span> <div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0\"><\/div><\/div>\n\n\n\n<div class=\"wprm-spacer\"><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"<p>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 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":56375,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[114],"tags":[],"blocksy_meta":[],"_links":{"self":[{"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/posts\/55924"}],"collection":[{"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/comments?post=55924"}],"version-history":[{"count":5,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/posts\/55924\/revisions"}],"predecessor-version":[{"id":56490,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/posts\/55924\/revisions\/56490"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/media\/56375"}],"wp:attachment":[{"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/media?parent=55924"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/categories?post=55924"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/tags?post=55924"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}