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Flaky Almond Croissants

These Homemade Almond Croissants are buttery, flaky, and filled with a rich homemade almond frangipane for the ultimate bakery-style pastry. A classic laminated croissant dough is folded three times to create delicate layers before being shaped, proofed, and baked until golden brown. Each croissant is then sliced, filled with creamy frangipane, topped with more almond filling and sliced almonds, and baked a second time until perfectly crisp. Finished with a dusting of powdered sugar, these homemade almond croissants are every bit as impressive as your favorite French bakery.
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Course: Bread, Breakfast, Brunch, Snack
Cuisine: French
Keyword: almond croissant, flaky croissants with almonds, foolproof almond croissants, from scratch almond croissants, homemade almond croissants, homemade croissants with almond frangipane
Prep Time: 2 hours
Cook Time: 35 minutes
Rest Time: 20 hours
Total Time: 22 hours 35 minutes

Ingredients 

Croissant Dough

  • ⅔ cup warm milk 100–110°F
  • 2 tablespoons granulated sugar
  • 3 teaspoons active dry yeast
  • ¾ cup cold water
  • 2½ cups bread flour
  • 1½ cups all-purpose flour
  • 1 teaspoon kosher salt
  • 2 tablespoons softened unsalted butter

Butter Block

  • 1½ cups European-style unsalted butter cold

Egg Wash

  • 1 large egg
  • 1 tablespoon heavy cream

Almond Frangipane

  • 6 tablespoons softened unsalted butter
  • ⅔ cup granulated sugar
  • ½ teaspoon kosher salt
  • 1¼ cups superfine almond flour
  • 1 large egg
  • 2 teaspoons almond extract

For Finishing

  • 3 –4 tablespoons sliced almonds
  • Powdered sugar

Instructions

Step 1: Make the Dough

  • Combine the warm milk, sugar, and yeast. Let stand for 5–10 minutes until foamy.
  • In the bowl of a stand mixer fitted with the dough hook, combine the bread flour, all-purpose flour, and salt.
  • Add the yeast mixture and cold water. Mix until a shaggy dough forms.
  • Add the softened butter and knead for 6–8 minutes until smooth and elastic.
  • Place the dough in a lightly greased bowl, cover, and let rise for 1 hour.
  • Shape into an 8 x 10-inch rectangle, wrap tightly, and refrigerate for 1–2 hours or overnight.

Step 2: Prepare the Butter Block

  • Place the butter between two sheets of parchment paper.
  • Roll and pound into an 8 x 5-inch rectangle.
  • Refrigerate until cold but pliable.

Step 3: Laminate the Dough

  • Roll the chilled dough into an 8½ x 12-inch rectangle.
  • Place the butter block in the center and fold the dough over it, sealing the edges. Then start with the first fold.
  • Fold One:
  • Roll into an 8 x 24-inch rectangle.
  • Fold into thirds like a letter.
  • Chill 30–45 minutes.
  • Fold Two:
  • Rotate the dough 90 degrees. Make a thin cut on the folded edges.
  • Roll into an 8 x 24-inch rectangle.
  • Fold into thirds.
  • Chill 30–45 minutes.
  • Fold Three:
  • Repeat one final letter fold (as above).
  • Wrap tightly.
  • Refrigerate at least 1 hour, preferably overnight.

Step 4: Shape the Croissants

  • Make a thin cut on the folded edges again. Roll the dough into a 10 x 24-inch rectangle about ⅛ inch thick.
  • Trim the edges for clean layers.
  • Cut into triangles approximately 4 inches wide by 8 inches tall.
  • Gently stretch each triangle.
  • Roll from the base toward the tip without rolling too tightly.
  • Curve the ends slightly.
  • Place on parchment-lined baking sheets.

Step 5: Final Proof

  • Cover loosely.
  • Proof at 70–75°F for 2–3 hours, or until very puffy and jiggly.

Step 6: First Bake

  • Preheat oven to 400°F.
  • Whisk together the egg and heavy cream. Brush the croissants with egg wash.
  • Bake for 8 minutes.
  • Reduce the oven temperature to 375°F. Continue baking for 12–16 minutes until deeply golden.
  • Cool completely.

Step 7: Make the Frangipane

  • Beat the butter, sugar, and salt until smooth.
  • Mix in the almond flour.
  • Add the egg and almond extract and beat until creamy.

Step 8: Assemble

  • Slice each cooled croissant in half horizontally using a serrated knife.
  • Spread frangipane inside each croissant.
  • Close gently.
  • Spread another thin layer of frangipane over the tops.
  • Sprinkle generously with sliced almonds.

Step 9: Second Bake

  • Reduce oven temperature to 350°F.
  • Bake for 10–12 minutes until the frangipane is lightly golden and the almonds are toasted.
  • Cool for 10 minutes.
  • Dust generously with powdered sugar before serving.

Notes

  • European-style butter (82–85% butterfat) produces the flakiest layers and richest flavor.
  • Keep the dough and butter at similar firmness throughout lamination.
  • If the butter starts to soften or leak, sprinkle with a little flour (sort of like a little patch), and then refrigerate the dough immediately before continuing.
  • Roll the dough to approximately ⅛ inch thick before cutting.
  • Properly proofed croissants should be noticeably puffy and jiggle when gently shaken.
  • Allow the croissants to cool completely before filling with the frangipane.
  • The second bake is what gives almond croissants their signature bakery-style finish.