Twice Baked Almond Croissants Recipe

If you love croissants but are craving something with an extra layer of indulgence, you’re going to adore this Twice Baked Almond Croissants Recipe. I absolutely love how these croissants transform from simple bakery leftovers into a flaky, almond-studded delight bursting with creamy frangipane. Trust me, once you try this, you’ll want to keep stale croissants around just to make them again!

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Ingredients You’ll Need

Each ingredient in this Twice Baked Almond Croissants Recipe plays a unique role in building that rich, nutty flavor. You’ll find that choosing good-quality butter and fresh orange zest really brightens the whole dish, and the almond meal gives the sweet filling a lovely texture.

• Stale plain croissants: Don’t toss those day-old croissants—they’re excellent for absorbing flavors and crisping up.
• Simple syrup: This adds moisture and sweetness, helping keep the croissants luscious inside.
• Frangipane: The almond cream filling is the star—you’ll make it from butter, sugar, almond meal, egg, and orange zest.
• Sliced almonds: For that signature crunch and decor, lightly toasted works best.
• Confectioners’ sugar: A dusting adds a pretty, snowy finish and just a touch of extra sweetness.
• Unsalted butter: Room temperature butter beats into smooth creaminess, essential for the frangipane.
• Granulated sugar: Sweetens both the frangipane and simple syrup.
• Fresh orange zest: Adds a bright citrus note that elevates the almond flavors.
• Large egg: Binds the frangipane filling together.
• Almond meal (almond flour): Gives the filling a naturally nutty richness and texture.
• Water: Used to prepare the simple syrup that moistens each croissant.

Variations

I love that this Twice Baked Almond Croissants Recipe is so forgiving and versatile—you can tweak it to match your mood or the season. When I want a little something extra, I experiment, and you should too!

• Chocolate Drizzle: My family goes crazy when I add melted dark chocolate on top after baking—it’s an indulgent twist that pairs perfectly with the almonds.
• Fruit Fillings: Adding a thin layer of raspberry jam inside before piping the frangipane provides a lovely tart contrast.
• Gluten-Free Version: Using gluten-free croissants or making your own can accommodate dietary needs without losing flavor.
• Vegan Adaptation: Substituting butter with vegan margarine and using flax eggs keeps it cruelty-free and delicious.

How to Make Twice Baked Almond Croissants Recipe

Step 1: Whip Up the Frangipane Filling

Start by creaming together room temperature unsalted butter, granulated sugar, and freshly grated orange zest in a stand mixer fitted with a paddle attachment—about 3 minutes on medium speed until the mixture turns pale and creamy. This step is key because it builds the base of that luscious filling. Then beat in a large egg until fully combined, about 1 minute, before slowly mixing in the almond meal on low speed. Scrape down the sides to make sure everything’s evenly incorporated. Pipe the frangipane into a bag with a flat tip and pop it in the fridge until you’re ready — it firms up nicely and gets easier to handle.

Step 2: Prepare the Simple Syrup and Croissants

While the frangipane chills, prepare your simple syrup: combine water and sugar in a small saucepan, boil it, then lower the heat and whisk occasionally for around 10 minutes until the sugar fully dissolves. This syrup will soak into your stale croissants, adding moisture and sweetness. Using a pastry brush, gently brush 1 tablespoon of syrup over each croissant. If you try to soak too much, the croissants can become soggy — so just a light coating will do.

Step 3: Slice, Fill, and Top

Slice each croissant in half lengthwise like a sandwich. Now’s your moment to pipe in that dreamy frangipane, about 1 cup total distributed evenly among the croissants. I like to be generous here because that creamy almond center is the highlight of the dish! Once filled, sprinkle with sliced almonds for crunch and texture that make every bite exciting.

Step 4: Bake Until Golden and Puffy

Arrange the croissants on a parchment-lined baking sheet and bake in a preheated 350°F (175°C) oven for about 10 minutes, or until the almond topping is golden and the frangipane is set. Keep a close eye so the almonds don’t burn—if you notice they’re browning too fast, tent with foil. The result? These are flaky, creamy, and nutty all at once, and you’ll swear they just came from a fancy patisserie.

Step 5: Add the Finishing Touch

Once out of the oven, let the croissants cool slightly, then dust generously with confectioners’ sugar. This not only looks gorgeous but adds a touch of sweet elegance that completes the experience. Serve warm for the best texture and flavor.

How to Serve Twice Baked Almond Croissants Recipe

Garnishes

I love a simple dusting of confectioners’ sugar for a pretty finish — it’s classic and sweet without overpowering. Sometimes, I add a drizzle of honey or melted dark chocolate for a decadent touch that’s sure to wow guests.

Side Dishes

Pair these almond croissants with fresh fruit like berries or a citrus salad to balance the richness. A cup of strong coffee or a creamy latte is my go-to drink pairing; it just feels like a perfect bakery brunch at home.

Creative Ways to Present

For special occasions, try serving the croissants on a tiered cake stand with edible flowers or toasted almonds sprinkled around for an elegant look. You can even slice them into smaller portions as a part of a dessert platter alongside macarons and fruit tarts.

Make Ahead and Storage

Storing Leftovers

Leftover twice baked almond croissants keep well in an airtight container at room temperature for 1-2 days. After that, they may lose their crispness but remain tasty, especially if you plan to reheat them.

Freezing

I’ve frozen these croissants wrapped tightly in plastic wrap and placed inside freezer bags. They freeze beautifully and thaw overnight in the fridge. Just be sure to consume within a month for best flavor.

Reheating

To bring back their fresh-baked magic, reheat croissants in a preheated 325°F (165°C) oven for 5-7 minutes until warmed through and crisp on the outside. Avoid microwaving as it makes them soggy and chewy.

FAQs

Final Thoughts

This Twice Baked Almond Croissants Recipe has quickly become a favorite in my kitchen because it’s the best way to turn leftover croissants into something truly special. I love the combination of flaky pastry, creamy almond filling, and crunchy toppings—it makes anyone who tastes them ask for seconds. If you want to treat yourself or impress guests without spending hours in the kitchen, this recipe is your new go-to. Give it a try and experience the magic of twice-baked, almond-filled croissants!

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