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Almond Croissants

  • Author: Rebecca Neidhart


A French pastry classic, this Almond Croissant recipe is simple and delicious, a perfect breakfast or brunch pastry!


  • 6 croissants

For the Almond Pastry Cream:

  • 1 1/2 cup (165 g) almond flour
  • 11 Tbsp. (155 g) unsalted butter
  • 3/4 cups (150 g) white sugar
  • 3 large eggs (150 g)
  • 1 tsp. vanilla or almond extract (optional)

For the Syrup:

  • 1/2 cup water
  • 1/4 cup sugar
  • 1/4 cup dark rum (optional)


  • Sliced Almonds
  • Powdered sugar


For the Almond Pastry Cream:

In the bowl of a stand mixer fitted with the paddle attachment, beat the soft butter and sugar together until they are well combined and fluffy, about 3-4 minutes.

Add in the almond flour and beat until it’s completely combined. Next, mix in the eggs and almond extract, if using, and beat until it is a cohesive, smooth mixture. 

Store the almond pastry cream in the refrigerator in an airtight container. It will keep for up to a week before using.