Croissant Upgrade: Make-at-Home Almond Croissants

I have a weakness for croissants: plain croissants, chocolate croissants, ham and cheese croissants and croissants stuffed with gelato. My favorite above all are almond croissants. At bakeries and coffee shops, almond croissants are slightly more than your plain variety but I recently discovered that you can make them at home!

Correction on making it at home. You’ll first need to have a few plain croissants on hand and I recommend one of the big pallets found in Costco. The cheaper the better I say because once you fill the somewhat subpar mass produced variety with fragrant almond filling, it’s transformed.

The basic ingredients are pretty simple: rum-infused sugar water, almond meal, egg, powered sugar, white sugar and sliced almonds.

Hint: the older and drier the croissants, the better. If you buy them fresh, leave overnight uncovered to somewhat dry out the croissant. The filling can be also made a day in advance for a super easy treat.

Almond Croissants

Makes eight 4 almond croissants

4 plain butter croissants
1/4 cup sliced almonds
powdered sugar

For syrup:
1/2 cup water
4 Tablespoons of cherry-flavored or plain rum
2 Tablespoons sugar

For filling:
1/4 cup white sugar
1/2 stick unsalted butter, softened at room temperature
1 egg
1/2 cup almond flour
1 teaspoon almond extract (optional – adds a stronger almond flavor)

Preheat oven to 350° F

Mix all ingredients for syrup in microwave-safe bowl. Microwave for 1 minute and set aside.

Using a handmixer, combine all ingredients for filling until fluffy. Set aside.

Split croissants lengthwise and dip one half in syrup mixture. Croissants should not be soaking wet.

Spread each croissant with 1-2 tablespoons of filling. With remaining filling, spread the top of each croissant with more filling and top with sliced almonds.

Bake croissants for 17-20 minutes until top is set and slightly golden.

Shift powdered sugar on top warm croissants and serve.