Classic French Almond Croissants

Croissant with almond cream
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Prep: 40 mins
Cook: 15 mins
Rest Time: 4 hrs
Total: 4 hrs 55 mins
Servings: 20 servings
Nutritional Guidelines (per serving)
209 Calories
12g Fat
23g Carbs
4g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 20
Amount per serving
Calories 209
% Daily Value*
Total Fat 12g 15%
Saturated Fat 6g 32%
Cholesterol 36mg 12%
Sodium 176mg 8%
Total Carbohydrate 23g 8%
Dietary Fiber 1g 4%
Total Sugars 4g
Protein 4g
Vitamin C 0mg 0%
Calcium 23mg 2%
Iron 0mg 2%
Potassium 64mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Any classic French breakfast must include a croissant. Serve them with jam, maybe even a little cheese. But, for a genuinely sweet way to start the day, make it an almond croissant. 

This almond croissant recipe is the classic version of the breakfast pastry with a sweet almond filling or frangipane swirled throughout the dough and topped with toasted almonds baked right into the top. 


  • 4 teaspoons instant dry yeast

  • 1/2 cup lukewarm water

  • 3 1/2 cups bread flour

  • 1/2 cup milk

  • 1/3 cup granulated sugar

  • 3 tablespoons melted unsalted butter, cooled

  • 1 1/2 teaspoons kosher salt

  • 1 cup unsalted butter, softened

  • 1/2 cup frangipane, or sweet almond filling

  • 1 large egg

  • 2 tablespoons milk

  • 1/3 cup sliced almonds

  • 2 tablespoons powdered sugar

Steps to Make It

  1. Gather the ingredients.

  2. Dissolve the yeast in the warm water for 5 minutes.

  3. Add the bread flour, milk, sugar, melted butter, and salt to the dissolved yeast and water and mix the dough on medium speed for about 2 minutes. If the dough is too sticky, add 1 tablespoon of extra flour at a time, until the dough is just firm enough to hold a shape.

  4. Shape dough into a ball and loosely cover it with plastic wrap. Allow it to rest at room temperature for 30 minutes.

  5. Roll the dough into a 10-inch by 15-inch rectangle, and then cover it loosely and allow it to rise for 40 minutes.

  6. Spread the rectangle with the softened butter and then fold the dough into thirds, like a letter.

  7. Roll the long, thin rectangle back into the original 10-inch by 15-inch rectangle. Fold the dough into thirds again, and then cover the dough with plastic wrap and allow it to rest in the refrigerator for 1 hour. Repeat this process one more time.

  8. Roll the long, thin rectangle back into the original 10-inch by 15-inch rectangle. Using a sharp knife, cut the dough down the center lengthwise to create two 5-inch by 15-inch rectangles.

  9. Slice each rectangle across widthwise four times to create ten 3-inch by 5-inch rectangles. Finally, cut each rectangle in half diagonally to create 20 triangles.

  10. Pull the tip of each triangle taut, spread a small spoonful of frangipane across each triangle, and then roll the croissants up from the base, curving the ends slightly to make a crescent shape.

  11. Arrange each finished croissant on a lightly greased baking sheet with at least 1 1/2 inches between each pastry. Cover them loosely with plastic wrap and allow them to rise for 45 minutes to 1 hour until they are nearly doubled in size.

  12. Preheat the oven to 375 F. Whisk the egg and 2 tablespoons of milk together to make an egg wash.

  13. Brush the egg wash across the surface of each pastry and then sprinkle them with the sliced almonds.

  14. Bake the croissants for 14 to 16 minutes until they are puffed and golden brown, and the almonds are toasted.

  15. Sprinkle the powdered sugar over the tops of the warm croissants.


  • Like all croissants, they are best eaten fresh. They do not keep well and the almond version is no exception. You may manage a second day if you gently warm them in a hot oven for about 5 minutes.
  • If you'd like to bake these croissants in the morning, you can prepare them the day before and refrigerate, covered in plastic, overnight. Instead of letting them rise at room temperature until doubled in size (step 10), leave them in the refrigerator until the morning and then continue with the recipe.