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Breads & Rolls

Almond Croissants

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Store-bought croissants split and spread inside and out with a creamy almond-and-lemon filling, then rebaked.

Not this recipe — add a photo of yours.Photo: Veganbaking.net (CC BY-SA 2.0, via Wikimedia Commons)

Flour mixture stores well in the fridge.

Cook
20 min
Source
Louann Schmidt - Glenda Stock

History of this recipe

Nobody's written this one down yet.

Ingredients

  • 8 large croissants, cut in half horizontally
  • 1 cup ground almonds or almond flour
  • ½ cup sugar
  • 2 eggs
  • ½ teaspoon bean paste or vanilla extract
  • Zest from ½ lemon
  • 8 tablespoons unsalted butter, room temperature
  • 1 tablespoon flour
  • ½ cup sliced almonds
  • ¼ teaspoon almond extract
  • Powdered sugar
  • Pinch of salt

Directions

  1. Cream butter and sugar; add eggs, vanilla, almond extract, lemon zest, and a pinch of salt. Whisk until it becomes the consistency of mousse.
  2. Add ground almonds and flour and mix to a creamy mixture.
  3. Spread a bit on the bottom cut side, put the top back on, and spread a little more on top. Scatter the sliced almonds over the tops.
  4. Bake at 350 degrees for 15-20 minutes.
  5. Sprinkle with powdered sugar.

Notes

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