Vanilla Almond Croissants



The other day, I was downtown meeting a friend and I was about half an hour early so I took a walk.  It was one of those  beautiful, sunny days when the stars align and everything, I mean everything is just perfect.

I walked past this swanky cafe.  The surroundings were beautiful, the decor was romantic and the place was full of happy, people.

So nice…

Then I went to the counter to get a coffee and I spied the “sweet” counter – it was chock full of goodies that were magnificent.  “Ah, what the heck” I thought….”I haven’t had breakfast” I thought…”wouldn’t this be a nice treat for me” I thought…

I got a latte and an almond croissant and it was a beautiful thing.  It hit all the right spots (you know, those spots in your belly that are screaming “FEED ME”).

But my breakfast of a latte and a croissant put me back about 10 bucks.  I guess that’s normal for a Toronto treat but it made me think about how easy this might be to make at home.

Now, don’t get your knickers in a knot.  I’m not gonna tell you to make croissants from scratch – I wouldn’t even do that (I did it in culinary school…it was lovely…I will make them again from scratch when I have more time…like when I’m 96).

Sure enough, after peaking around the internet  a bit, I realized that making almond croissants is a piece of cake – sort of literally.  You can do this with some croissants you pick up on the reduced rack at the grocery store (they’re best if they are a bit stale).  I’ve made them twice already and they are so simple to make!  I even had a bit of the filling left over so, the other day, I made just two…one for me and one for, um, me.

Roll up those pastry sleeves and let’s get bakin’!!


8 large croissants (day old are best but if you can only find fresh, leave them uncovered overnight).

Soaking Liquid:

1 c water

1 tbsp vanilla

2 tbsp white rum

2 tbsp granulated sugar

Almond Paste:

1 c almond flour (also known as almond meal)

1/2 c sugar

pinch of salt

1/2 c butter, at room temperature and cut into smallish pieces

2 eggs

To finish:

sliced almonds

powdered sugar for dusting




1.  Preheat your oven to 375 and line a baking sheet with parchment or a silpat mat.

2.  Cut your croissants lengthwise; set aside.

3.  Make your filling by placing the almond meal and sugar in a mixing bowl; beat well.

4.  Blend in the butter and then the eggs, scraping down the sides.





5.  In a shallow bowl, mix the water, sugar, vanilla and rum and heat in a microwave for about a minute to dissolve the sugar; cool.

6.  Dip each croissant into the liquid (quickly – don’t soak it) and place on the baking sheet.




7.  Spread about a tbsp of the almond paste between the cut pieces and close them up.




8.  Slather the remaining almond paste onto the top and sprinkle with the sliced almonds.




9.  Bake for about 15 minutes or until the outside stars to brown.




10.  Let them cool a bit and dust them with the icing sugar.

Spectacular pastries that anyone will think you bought at some swanky bakery.

Go on…show off them new baking skills!



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