Almond Croissant

I learned most of my baking from these courses. I baked croissants later last year so last week I decided to give it another go. I was quite happy with the result. I realised that it was easier than donuts. So I enjoyed croissants the whole week. But yesterday, still had some leftovers so I decided to try something that was in my to-do list: almond croissant. The main steps are the filling called frangipane and soaking the croissants in a syrup. But checking this video, I decided to use a typical Portuguese almond liquor, amarguinha.


  • 100g butter
  • 100g caster sugar (you can use less)
  • 2 medium eggs
  • 100g ground almonds
  • 20g plain flour
  • zest of 1/2 lemon


  • 100ml (aprox for 5 croissants) of almond liquor or sugar syrup.


  • sliced almonds
  • sugar powder


  • Slice your croissant horizontally. Soak the inside parts in the almond liquor. Just a bit and this is alcoholic and you dont want a strong liquor flavour. The goal is the almond touch.
  • Join the croissants again and put them in a tray with baking paper.
  • Prepare the frangipane. Cream the butter and sugar. I do it manually.
  • Then add the eggs, bit a bit, and keep mixing.
  • Then add the almond flour and plain flour, and keep mixing.
  • Finally add the lemon zest.
  • With a kitchen spatula, take the croissant and add a good frangipane layer in the middle.
  • Once you have all croissants filled, spread more frangipane in the top of the croissants.
  • In a bowl, add the sliced almonds, then take the croissants and press the top into the bowl of almonds. The almonds should stick into the frangipane.
  • In a pre-heat oven at 210C, bake the croissant for 15 minutes or the almond get golden.
  • Once ready, taken out of the oven and spread some sugar power. Wait a bit to cool down and enjoy!!!