Croissant aux amandes – Almond Croissants

Baked almond croissantsLeftover croissants – is that even a THING? Well it is when you take an online croissant class (more about that next week) and most of your neighbours are away and there are only 2 of you in the house and homemade croissants don’t last that long (because, all natural, no preservatives etc…). That’s a whole lotta excuses for the reason I had two small leftover croissants hanging around the house that needed eating/ using up the other day.

Leftover croissants on a cutting boardLayers of croissantOnce baked, they don’t freeze particularly well and I couldn’t bear to green bin them so I decided to fancy them up a bit – with almond cream to make croissants aux amandes (almond croissants) which is the best kept secret use of day-old croissants ever!

So easy too – basically whip up a batch of almond cream, layer it on the insides…

Spreading almond cream onto leftover croissants… then layer it on the top and press the top into a dish of sliced almonds…

Rolling almond cream topped croissant in sliced almondsEt voilà… ready for the oven…

Almond croissants ready to bake

Yield: 4

Croissant aux amandes - Almond Croissants

Baked almond croissants on a baking tray

Transform day-old croissants with almond cream!

Prep Time 10 minutes
Cook Time 20 minutes
Additional Time 1 hour
Total Time 1 hour 30 minutes


  • 1/4 cup (57 g) unsalted butter, at room temperature
  • 1/4 cup (50 g) granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup (50 g) almond meal
  • 1/4 teaspoon fine sea salt
  • 4 day-old croissants
  • Approx. 1/2 cup slices almonds


    Make the almond cream:

    1. Using handheld electric beaters on high speed, beat the butter and sugar until smooth and creamy, about 3 minutes.
    2. Add the egg and vanilla and beat until well combined. Your mixture may look a little curdled, but that’s okay.
    3. Using a rubber spatula, gently fold in the almond meal and salt until you have a smooth paste. It will be quite stiff.
    4. Cover the almond mixture with plastic wrap and refrigerate for at least 1 hour, or overnight.

    Assemble and bake:

    1. Pre-heat the oven to 325˚F. Line a baking tray with parchment paper.
    2. Slice the croissants in half, horizontally and slightly flatten the halves.
    3. Spread the almond cream on the top and bottom of each croissant half.
    4. Close the croissants and spread a little almond cream on top, then roll them in the slices almonds.
    5. Bake for 15-20 minutes until the almond cream is puffy and the almonds are golden.
    6. Sprinkle with icing sugar and serve warm.

did you make this recipe?

please leave a comment or review on the blog or share a photo and tag me on Instagram @eatlivtravwrite !

So easy and so tasty!

Inside of an almond croissantNo more crying over stale croissants – a handful of ingredients can completely transform them and transport you to that French bakery you might not be able to visit for a while…

Baked almond croissants on a baking tray

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