If you pay a visit to a traditional French Bakery, chances are you’ll spot these delectable treats behind a gleaming glass display: “Croissants aux Amandes” (also known as Almond Croissants).
During a recent trip to the Seattle area, my cousin’s wife, Katya, generously shared this delightful recipe with me. We savored these almond croissants alongside a steaming latte for breakfast. The almond croissants were a true delight and surprisingly easy to prepare. You can even halve the recipe to cater to a smaller crowd. What a delightful indulgence!
Ingredients for Almond Croissants:
- 8 (one-day-old) medium/large croissants, left at room temperature uncovered overnight
- 3 Tbsp sliced almonds
- Powdered (Confectioner’s) sugar for dusting
Ingredients for the syrup:
- 2 Tbsp sugar
- 4 Tbsp rum (optional, but highly recommended; you can use 1 tsp Vanilla extract as a substitute)
- 1 Cup water
Ingredients for the Almond Cream (crème d’amandes):
- 1/2 cup granulated sugar
- 1 cup almond meal/almond flour (or 2/3 cup whole blanched almonds, but you’ll need a good food processor to process almonds into an almond meal)
- 1/8 tsp of salt
- 1 stick (8 Tbsp) unsalted butter, at room temperature, sliced
- 2 large eggs
