When you work for an airline, you get spoiled when it comes to food. One day you’re having Chicago deep-dish pizza in Chicago, and the next, you’re eating French almond croissants in Paris. Your family begins to look forward to you coming home because they know your bag carries delicious treats! Then COVID happens, and you’re grounded! Desperate times call for desperate measures! I started cooking!
And the secret is…
I tried countless almond croissant recipes and couldn’t find one that I loved, so I had to create my own. Making them from scratch was a complete disaster. Even with no job, who’s got time for that? If you’re here to learn how to make a croissant from scratch, you’re in the wrong place! That’s way too much work, and honestly, these are better. Every recipe out there calls for Almond extract. But why use Almond extract when you have a bottle of Amaretto on hand. Yes, that’s my secret ingredient, and that’s why this recipe stands out from all the rest!
If you weren’t sure what to do with that big box of croissants that are on your counter going stale, then this recipe is what you need! I know, croissants don’t go stale on the counter because they are never there long enough. But this recipe works best with day-old croissants, so make an effort! Hide them if you have to.
I would suggest to bring them to your next brunch for superhero status, but then you’ll be stuck bringing these every time. Invites to brunch will skyrocket, and you’re supposed to be social distancing!
You’ve got plans!
I’ve planned out a special Sunday morning for you next weekend. Whip up a batch of these French almond croissants, make yourself an exceptional coffee, pour yourself a Mimosa, and stay in your pyjamas until noon! If you’re lucky enough to be unemployed (thanks COVID), like me, this can become your weekday routine!
French Almond CroissantsCourse: Breakfast, Snacks, DessertCuisine: FrenchDifficulty: Easy
Buttery croissant with a rich, yet delcate, almond filling that will make you think you’re in a Parisian cafe on rue Cler in Paris.
8 croissaants that were left uncovered overnight
1 cup almond meal/flour or 2/3 cup blanched almonds
1/2 cup granulated sugar
1/8 tsp salt
8 tbsp unsalted butter, room temperatue
2 large eggs
1/4 cup Amaretto or 1/2 tsp almond extract
3 tbsp slivered almonds
powdered sugar for dusting
- Almond filling
- In a med bowl, combine sugar, almond meal, and salt. Mix until incorporated.
- Add butter and blend to form a grainy paste.
- Add eggs one at a time and mix at med/high speed until creamy and fluffy. It should have a frosting-like consistency.
- Assemble Croissants
- Preheat oven to 350 F and line a baking sheet with parchment paper.
- Slice each croissant in half horizontally and arrange on the baking dish.
- Spread about 2 tbsp of almond filling on the bottom half of each croissant. Place the tops on and spread about 1 tbsp of the almond filling.
- Sprinkle each top with slivered almonds and bake for 15 minutes or until golden brown.
- Transfer or just warm to a wire rack and cool to room temperature. Dust with powdered sugar and devour! These are best consumed the same day.
- If you want to enjoy these for breakfast, the filling can be prepared the night before and refrigerated. I even freeze leftover filling! Once cooled and hardened, roll it in wax paper like you would cookie dough. When you want to make a croissant, slice off some filling and prepare as usual. I do this because if I make 8, I’ll eat 8!