Easy Almond Croissants Bakery-Style Recipe

This morning, I saw we had some croissants going stale. And what’s even better, there was something in the freezer that would make them even better: frangipane. I had made a batch for my last pop-up bakery, where croissant almond cookies were on the menu, so I figured I could use the extra frangipane for a breakfast surprise.

An almond croissant sourdough loaf was at the top of my mind, but instead, I used it to make these almond croissants for my sister and my mom. She loves almond croissants, much more than chocolate ones. Controversial or not.

All I had to do was make the simple syrup and film this video, because the real work was already done by the bakers who made the croissants, my past self who made the frangipane.

Therefore, I made this almond croissants recipe to share, using the classic French bakery method of reviving stale croissants with simple syrup, almond paste/frangipane, sliced almonds, and powdered sugar.

Ingredients

For the simple syrup

• ½ cup granulated sugar

• ½ cup water

  
  

For the almond filling (frangipane-style)

• 1 cup almond paste (or marzipan), crumbled or chopped

• 3 tbsp unsalted butter, softened

• ¼ cup granulated sugar

• 1 large egg

• ½ tsp almond extract (optional but great for flavor)

For assembly

• 4–6 slightly stale croissants (day old is perfect)

• ½ cup sliced almonds

• Powdered sugar, for dusting

Instructions

Make the simple syrup

1. In a small saucepan, combine the sugar and water.

2. Heat over medium, stirring, until the sugar dissolves and the mixture is syrupy.

3. Remove from heat and let cool to room temperature. This will keep your croissants moist and help the filling stick.

Prepare the almond filling

1. In a bowl, mix the almond paste, softened butter, and sugar until fairly smooth.

2. Add the egg and almond extract, and stir to combine; the mixture should be creamy and spreadable.(If it seems too thick, you can soften it slightly with a splash of milk or a bit more softened butter.) 

Assemble the croissants

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.

2. Using a serrated knife, slice each croissant in half lengthwise like a sandwich.

3. Brush both cut sides generously with the simple syrup — this adds moisture and flavor back into the stale croissant.

4. Spread a generous layer of the almond filling on the bottom half of each croissant.

5. Place the top half back on and press gently.

6. Spread a thin layer of almond filling on top of each croissant, then press the tops into the sliced almonds, so they stick.

Bake & finish Almond Croissants

1. Bake the assembled croissants for 15–20 minutes, until the almond filling is set and the tops are golden.

2. Let cool slightly, then dust with powdered sugar before serving.

   
   

Iski Note for Almond Croissant Recipe

If your almond paste is too sweet, reduce the added sugar a bit. I also use cane sugar, which I think helps obtain a texture I like.

To pair with the Almond Croissants, I recommend warm coffee or tea in the mornings alone or with good company; treats are best shared.

If you don't have someone, find someone and give it if the opportunity is safe and presents itself!

We enjoyed them with some coffee and tea, definitely not the healthiest breakfast, but a great one.

"And do not forget to do good and to share with others, for with such sacrifices God is pleased." Hebrews 13:16