This recipe has got to be hands down the best Almond Croissant recipe I have ever made. Call me a shut-in but I had never tried Almond Croissants until about 5 years ago when one of my tenants, Jane, made me some and gave them to me. From that day on I was hooked and kept begging her for the recipe, until one day she gave it to me. She had worked so hard to figure out how to make them because pinterest was still on its way up and you couldnt just search every recipe in the world there. I’ve since evolved the recipe a bit and only make them at Christmas for family parties.
Since I got the recipe, I have managed to tweak it a bit more to be extra decadent and here is what you need.
12 day old Croissants
4 large Eggs
2 sticks of Butter at room temperature.
1/2 tsp of Salt
2 cups Almond Meal
12 tbsp of Sliced Almonds
2 cups Granulated Sugar
1 cup Water
6 tbsp Brandy or Rum or Vanilla Extract (whichever you prefer)
Powdered Sugar (For dusting at end)
Step 1 – Make your syrup first
In a small sauce pan on a stove, pour in 1 cup of water, 8 tablespoons of brandy or rum and 1 cup of sugar. Warm it up until the sugar dissolves and forms a syrup. Sometimes I add more sugar until the syrup is very thick but that’s only if you want it on the sweeter side. Set this aside and let it cool down to room temperature.
Step 2 – Make your Almond Paste
My recipe makes a LOT of almond paste, but thats because I love to stuff my croissants with tons and tons. It’s probably the best part of this recipe. In a mixing bowl, combine 2 cups of almond meal, 1 cup of sugar, 1/2 teaspoon of salt and combine. Once combined, take your 2 sticks of butter and add it to the bowl. Mix until everything is combined together. With your mixer on medium/high add your eggs in one by one. Beat the mixture until fluff (approx two-three minutes).
Step 3 – Fill your Croissants
Next slice your croissants in half like a sandwich. Take each side and dip it into the syrup quickly, don’t soak them. Its literally a quick dip. Then take your bottom half and put two tablespoons of the almond paste in the inside. Spread it evenly. Take your top half and place it onto the bottom. Lastly take another 2 tablespoons of the Almond paste and spread it on top and sprinkle your almond slices on top.
Step 4 – Bake your Croissants
Preheat your oven at 350 degrees. Once you have filled every croissant, place them on a pan with some parchment paper on top to avoid everything sticking together. You will want to pop them in the oven for 18-19 minutes until you see the almond paste on top of the croissants brown a little. I like to take them off the parchment paper and put them on a cooling rack right away. Once cool, dust them with powdered sugar.