Almond Croissant Recipe

Our favourite recipe, the humble almond croissant!

We've filled our croissants with Diane Henry's frangipane

Serves Four


Four Croissants, cut in half and left out overnight

35g unsalted butter

35g  golden caster sugar

1 large egg, lightly beaten

½ tsp amaretto

35g blanched almonds, freshly ground

35g plain flour


Preheat your oven to 175C. 

To make the frangipane, cream the butter and sugar together. Gradually beat the egg into the mixture.  Add the amaretto and stir in the almonds and flour.

To assemble, open up your croissants, and scoop in a tablespoon of the frangipane onto the bottom section of the croissant.

Close your croissant, and use any leftover frangipane to spread thinly over the top of your croissant.

Sprinkle over your flaked almonds.

Transfer to a baking tray, and bake for 15 minutes or until golden. 

Serve warm, and with a cup of your favourite coffee. 

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