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Almond Butter Croissant Recipe

Almond Butter Croissants

Crispy, flaky croissants filled with sweet almond butter cream and topped with sliced almonds.
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Ingredients
  

  • 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

Instructions
 

  • 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.