French Almond Croissants
These almond croissants taste like they’re fresh from a Parisian bakery—made with day-old croissants, a sweet rum syrup, and a fluffy almond filling, then baked to golden perfection. A dusting of powdered sugar and sliced almonds gives them that bakery-finish flair.
Ingredients
- 8 one-day-old croissants
- 3 Tbsp sliced almonds
- Powdered sugar for dusting
Syrup:
- 1 cup water
- 2 Tbsp sugar
- 4 Tbsp rum or 1 tsp vanilla extract
Almond Filling:
- 1 cup almond meal or 2/3 cup whole almonds, processed
- 1/2 cup sugar
- 1/8 tsp salt
- 8 Tbsp butter room temperature
- 2 large eggs
Instructions
- Make syrup: simmer water, sugar, and rum; cool.
- Prepare almond filling: grind almonds (if whole), blend with sugar and salt, mix in butter, then eggs until fluffy.
- Preheat oven to 350°F; line baking sheet.
- Slice croissants; dip cut sides in syrup.
- Arrange cut-side up; spread almond cream on bottom halves, replace tops, spread more cream, and sprinkle sliced almonds.
- Bake 15–18 minutes until golden. Cool briefly, dust with powdered sugar, and serve.
- See full steps with tips & photos →https://mischacrossing.com/french-almond-croissants/
Notes
- Rum adds a beautiful depth to the syrup, but vanilla works just as well for a non-alcoholic option.
- Store leftovers in the fridge and reheat at 300°F for 5–8 minutes.
- Best enjoyed the same day for peak flakiness.