Double-baked Almond Croissants


You will need:

  • 1 pack of 24 small or 12 large croissants 
  • Sliced almonds

Filling ingredients:

  • 1.5 cup almond flour 
  • 1 cup sugar powder
  • 125 g or 1 stick butter, soft
  • 0.5 tsp almond extract (optional)
  • 0.5 tsp vanilla extract (optional)
  • 1 tsp cocoa (optional)
  • 2 eggs

For syrup:

  • 0/5 cup water
  • 1 tbsp sugar or sugar powder
  • 1 tbsp rum (optional)



  1. Keep croissants uncovered overnight. On the next day, cut them in half horizontally.
  2. Preheat oven to 350 degrees F.
  3. Prepare syrup by warming water and mixing in sugar or sugar powder until dissolved. Add rum if desired.
  4. In a stand mixer, combine almond flour and sugar powder. Add cocoa if desired. Mix using a whisk attachment.  Blend in softened butter. Add vanilla and almond extract if desired.  Add eggs one at a time, mix on medium speed until creamy.
  5. Moist each croissant cut side using a . Spread almond filling on the bottom half, stick together with top half, spread some filling on the top. 
  6. Sprinkle well with sliced almonds.
  7. Put on a baking pan.
  8. Bake for about 18 minutes or until the top filling is golden.
  9. Let it cool at room temperature. Sprinkle with sugar powder.



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