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almond croissants…closest thing to a french bakery

Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Servings 4 -6 croissants


  • 4 medium or 6 small croissants day old
  • 2 1/4 c. sliced almonds
  • 2 c. almond cream recipe follows
  • Almond syrup recipe follows
  • 1/2 c. powdered sugar
  • 1 c. + 2 T. sugar
  • 1/4 c. + 1 T. water
  • 2 T. almond flour
  • 1/4 t. almond extract
  • 1 c. + 1 1/2 T. almond flour
  • 1 T. + 1 t. flour all purpose
  • 1 stick unsalted butter room temp
  • 1 c. + 1 1/2 T. powdered sugar
  • 2 eggs


  • SYRUP: Combine all ingredients except extract in a small saucepan. Bring to a simmer over medium heat, stirring til sugar dissolves. Remove from heat and let steep for 1 hour. Strain into a small bowl, add the extract, blend well. Set aside.
  • CREAM: Combine the flours and sift. Mix the butter in a stand mixer on medium low for several minutes, til peaks form. Mix in the powdered sugar and mix until fluffy (2-3 minutes). Add the flour mixture, pulsing to combine. Add the eggs on low speed until well mixed about 30 seconds. Transfer to a covered container & refrigerate or chill for about 2 hours or more.
  • CROISSANTS: Preheat oven to 350 and line a cookie sheet with parchment. Spoon almond cream into a pastry bag. Slice each croissant in half (like for a sandwich). Place the sliced almonds in a flat dish (roomy enough to dip croissants in). Now, fun part #1: fill each croissant with the cream and close. Dunk in syrup and spread a little cream on outside and dip in almonds to coat. Continue with the rest until all are done. Bake for 15-20 minutes until golden brown. Set on cooling rack and once cooled--sprinkle with powdered sugar.
  • Fun part #2----DEVOUR this yum! or you can save some in a covered container for up to 1 day.