These buttery and flaky almond croissants are made from scratch, including the almond paste inside each pastry. Making croissants is not difficult; you don’t need any expensive ingredients or equipment. All you need is time and technique. They do take quite some time and patience, but the end result is so worth it! You just can’t compare homemade croissants to store bought ones.
Follow these step-by-step photo instructions and you will master the art of croissant making!

Update: I’ve had a few people ask me if croissants can be frozen, so I decided to give it a try. I tried freezing the croissants before proofing them and after proofing them. I found that it is best to freeze the dough before it proofs. That way, when the croissants are removed from the freezer, they thaw and proof all together. If you go through with freezing croissants, give them at least 3 hours to proof at room temperature before putting them in the oven. Oven temperature should remain the same as baking them unfrozen.

Ingredients for the croissant:

1 1/2 cups water
3 tsp yeast
4 1/2 cups flour
1/3 cup sugar
1 1/2 tsp salt
1/2 cup butter, softened
1 1/2 cup butter, cut into pieces (for the butter slab)

Almond Croissant-67Ingredients for the almond paste:

1 egg
3/4 cup butter
1/2 tsp almond extract
2 1/2 cups almond flour
1 1/2 cups powdered sugar
1 tsp corn starch

Instructions:

1. In a bowl or medium measuring cup, combine the water and yeast. Let it sit in a warm place for 10-15 minutes or until the yeast dissolves.

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2. In the bowl of a stand mixer, combine the flour, sugar, and salt. Then pour in the warm yeast water.

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3. Using the hook attachment, mix the dough on medium speed until it begins to take shape. Toss in 1/2 cup of softened butter and continue mixing on medium high speed until the dough is smooth and well rounded.

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4. Transfer the dough into a bowl greased with oil. Lightly grease the dough with oil as well. Cover with plastic wrap and let it rise for 2 hours or until it triples in size.

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5. Meanwhile prepare the butter slab. Start by cutting out 2 large sheets of parchment paper. Trace an 8×12 inch rectangle on each sheet. Place 1 1/2 cups sliced butter in the middle of one sheet. Have the traced side down (you don’t want to get any pencil marks on the butter).

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6. Place the second sheet on top (traced side up). Using a rolling pin, roll out the butter to the edges of the traced rectangle. Then place on a flat surface in the refrigerator.

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7. Once the dough is done rising, deflate it onto a floured surface and roll it out to a 28×14 inch rectangle. Fold over 2/3 of the left corner then bring in the right corner so it covers the other edge but doesn’t quite reach the other side.

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8. Starting from the shorter edge fold the dough into thirds. Cover with plastic wrap and refrigerate for 6-8 hours (or overnight).

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9. In a bowl, combine 1 egg, 3/4 cup butter, and 1/2 tsp almond extract. Then blend in the 2 1/2 cups almond flour, 1 1/2 cups powdered sugar, and 1 tsp corn starch. This will be the almond paste.

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10. Gently deflate the dough onto a floured surface and roll it out to a 26×10 inch rectangle. Place the chilled butter slab on the right half of the dough leaving at least 1 inch margin around the edges.

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11. Fold over the left (unbuttered) half and roll the dough out to a 30×12 inch rectangle. It helps to spread the butter by pressing down with the rolling pin along with rolling it out. Fold over 2/3 of the left corner then bring in the right corner so both edges touch.

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12. Roll the dough out to a 30×12 inch rectangle. Fold it in half like a book. Then fold it into thirds. If the butter begins to melt, cover with plastic wrap and refrigerate for 30 minutes. The size of the dough should be 16 x 7 inches before wrapping it in plastic wrap.

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13. Cut the chilled dough in half. Rewrap 1 halve and place it back in the refrigerator for later use. Roll the unwrapped dough into a 30×10 inch rectangle and cut out 9 triangles.

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14. Fill the wider end of the triangles with 1 heaping tablespoon of the almond paste. Then roll the triangles toward the narrow end as you slightly pull the pointed end away.

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15. Place the croissants onto a baking sheet lined with parchment paper and let them rise in room temperature for 1-2 hours or until they double in size. Do not put them in a warm place to speed up the rising process. You don’t want the butter to melt.

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16. Brush each croissant with egg wash and bake at 390 degrees Fahrenheit for 10 minutes, then 370 degrees Fahrenheit for 20 minutes.

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17. Mix the left over almond paste with a splash of milk and spread it over each croissant. Sprinkle sliced almonds over each croissant and bake for another 5 minutes at 370 degrees Fahrenheit.
Once their cooled, dust powdered sugar over the top of each croissant.

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18. Remove the second half of the dough from the refrigerator and roll it out to a 30×10 inch rectangle. Cut out 9 triangles and repeat steps 14-17.

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Almond Croissant
 
Prep time
Cook time
Total time
 
Author:
Serves: 18 Croissants
Ingredients
  • Ingredients for the croissant:
  • 1½ cups water
  • 3 tsp yeast
  • 4½ cups flour
  • ⅓ cup sugar
  • 1½ tsp salt
  • ½ cup butter, softened
  • 1½ cup butter, cut into pieces (for the butter slab)
  • Ingredients for the almond paste:
  • 1 egg
  • ¾ cup butter
  • ½ tsp almond extract
  • 2½ cups almond flour
  • 1½ cups powdered sugar
  • 1 tsp corn starch
Instructions
  1. In a bowl or medium measuring cup, combine the water and yeast. Let it sit in a warm place for 10-15 minutes or until the yeast dissolves.
  2. In the bowl of a stand mixer, combine the flour, sugar, and salt. Then pour in the warm yeast water.
  3. Using the hook attachment, mix the dough on medium speed until it begins to take shape. Toss in ½ cup of softened butter and continue mixing on medium high speed until the dough is smooth and well rounded.
  4. Transfer the dough into a bowl greased with oil. Lightly grease the dough with oil as well. Cover with plastic wrap and let it rise for 2 hours or until it triples in size.
  5. Meanwhile prepare the butter slab. Start by cutting out 2 large sheets of parchment paper. Trace an 8x12 inch rectangle on each sheet. Place 1½ cups sliced butter in the middle of one sheet. Have the traced side down (you don't want to get any pencil marks on the butter).
  6. Place the second sheet on top (traced side up). Using a rolling pin, roll out the butter to the edges of the traced rectangle. Then place on a flat surface in the refrigerator.
  7. Once the dough is done rising, deflate it onto a floured surface and roll it out to a 28x14 inch rectangle. Fold over ⅔ of the left corner then bring in the right corner so it covers the other edge but doesn't quite reach the other side.
  8. Starting from the shorter edge fold the dough into thirds. Cover with plastic wrap and refrigerate for 6-8 hours (or overnight).
  9. In a bowl, combine 1 egg, ¾ cup butter, and ½ tsp almond extract. Then blend in the 2½ cups almond flour, 1½ cups powdered sugar, and 1 tsp corn starch. This will be the almond paste.
  10. Gently deflate the dough onto a floured surface and roll it out to a 26x10 inch rectangle. Place the chilled butter slab on the right half of the dough leaving at least 1 inch margin around the edges.
  11. Fold over the left (unbuttered) half and roll the dough out to a 30x12 inch rectangle. It helps to spread the butter by pressing down with the rolling pin along with rolling it out. Fold over ⅔ of the left corner then bring in the right corner so both edges touch.
  12. Roll the dough out to a 30x12 inch rectangle. Fold it in half like a book. Then fold it into thirds. If the butter begins to melt, cover with plastic wrap and refrigerate for 30 minutes.The size of the dough should be 16 x 7 inches before wrapping it in plastic wrap.
  13. Cut the chilled dough in half. Rewrap 1 halve and place it back in the refrigerator for later use. Roll the unwrapped dough into a 30x12 inch rectangle and cut out 9 triangles.
  14. Fill the wider end of the triangles with 1 heaping tablespoon of the almond paste. Then roll the triangles toward the narrow end as you slightly pull the pointed end away.
  15. Place the croissants onto a baking sheet lined with parchment paper and let them rise in room temperature for 1-2 hours or until they double in size. Do not put them in a warm place to speed up the rising process. You don't want the butter to melt.
  16. Brush each croissant with egg wash and bake at 390 degrees Fahrenheit for 10 minutes, then 370 degrees Fahrenheit for 20 minutes.
  17. Mix the left over almond paste with a splash of milk and spread it over each croissant. Sprinkle sliced almonds over each croissant and bake for another 5 minutes at 370 degrees Fahrenheit.
  18. Once their cooled, dust powdered sugar over the top of each croissant.
  19. Remove the second half of the dough from the refrigerator and roll it out to a 30x10 inch rectangle. Cut out 9 triangles and repeat steps 14-17.