Almond Croissants
I never thought I’d say this, but lately, I’ve been craving almond croissants. Maybe it’s a sign I’m nearing 40? Either way, I decided to create a recipe using my rough cruff pastry. While the dough can be made vegan, these croissants aren’t (owing to the egg wash), but they’re dairy-free if you use vegan butter. Be patient with the proofing—overproofing happens faster than you think. You can also use this dough for plain croissants (vegan-friendly if you skip the egg wash). Just bake them for 30 minutes until golden.
Makes 8
Hands-on Time 30 minutes
Proving Time +2 hours
Baking Time 30 minutes
Ingredients
55g ground almonds
1 tbsp bread flour (plus extra for dusting)
55g unsalted butter or plant-based butter (softened)
60g caster sugar
1/2 tsp almond extract
2 medium eggs (1 for frangipane, 1 for egg wash)
1 handful almond flakes
Icing sugar (optional, for dusting)
Equipment
Mixing bowl
Spoon
Rolling pin
Pizza cutter or sharp knife
Baking sheets
Baking parchment
Roasting tin or tea towels
Small bowl
Fork
Pastry brush
Wire rack
Sieve (optional)
Method
1. Make the frangipane
In a bowl, mix the ground almonds, 1 tbsp flour, butter, sugar, almond extract, and 1 egg until smooth. Set aside.
2. Prepare the dough
Line a baking sheet with parchment.
Roll the dough on a lightly floured surface into a 50cm x 25cm rectangle.
Use a pizza cutter or knife to make 9cm-wide indentations along the bottom edge. Repeat along the top edge, offsetting the cuts to create triangles. Cut along the indentations to form 8 triangles.
3. Shape the croissants
Make a small slit in the wide end of each triangle.
Place 1 tbsp frangipane on the wide end of each triangle, spreading it slightly toward the tip.
Roll the dough up from the wide end, tucking the tip underneath. Repeat with the remaining triangles.
4. Prove the croissants
Place the croissants on the lined baking sheet, spacing them apart.
Cover with a roasting tin or tea towel and let prove for 2 hours, or until doubled in size and wobbly.
5. Bake the croissants
Preheat the oven to 170°C/150°C (fan)/325°F/Gas Mark 3.
Dollop the remaining frangipane onto the croissants and spread gently.
Beat the remaining egg and brush it over the croissants, avoiding the frangipane.
Sprinkle almond flakes over the frangipane.
Bake on the middle shelf for 30 minutes, or until golden.
6. Cool and serve
Let the croissants cool on the sheet, then transfer to a wire rack.
Dust with icing sugar before serving, if desired.
Enjoy!
