Simple, Cranberry Almond Croissants, based on a classic Almond Croissant, these are perfect for brunch and a great way to use up leftover croissants!

Side view of a Cranberry Almond Croissant cut in half so the cross section is visible.

What is the filling of an almond croissant made of?

Almond Croissants are traditionally filled with an almond frangipane. Frangipane is made from almond flour, butter, egg, sugar and butter along with vanilla and almond extract, and salt. With this recipe, the croissant is also filled with cranberry sauce.

Should croissants be fresh for Almond Croissants?

In this case it’s actually best for the croissants to be a day or too old. Of course you don’t want them to be moldy but a little dried out makes them even more absorbent of the illing.

Can I make these without the cranberry sauce?

Yes! Personally I still love doing the orange simple syrup instead of an almond one but then if you want a classic almond croissant, simply leave the cranberry filling out.

Additional Recipes to try:

Tips for Bakery Style Almond Croissants

The amount of croissants you make will depend on how big your croissants are. I can usually make 6 with this amount of filling if I really scrape the bowl.
I love the whole butter croissants from the bakery section! But you could also pick up plain croissants from your favorite bakery.
To make classic almond croissants simply swap the orange juice for the simple syrup with water and add 1/4 teaspoon almond extract. For the filling simply omit the cranberry sauce and add more almond frangipane.
If you don’t want to use cranberry sauce I would cook down raspberries with a bit of lemon juice and sugar. However, I don’t recommend most jams other than currant, raspberry, and orange marmalade. Standard jams tend to be too sweet and therefore won’t cut the richness of the almond filling.
These croissant can be ready start to finish in under an hour so I don’t recommend making them in advance.

Ingredients

Butter Croissants: Almond Croissants are technically twice baked croissants which means you can start with an already made croissant. There’s no need to go buy the best croissant you can find but you also don’t necessarily want the bottom of the barrel.
Orange: The juice of an orange is used as the liquid half of the simple syrup soak but if making classic almond croissants, simply sub with water and a 1/4 teaspoon almond extract.
Butter: Unsalted butter is used for the filling but salted will work too, just leave out the added salt.
Granulated White Sugar: White granulated sugar is used for the frangipane filling and the simple syrup soak.
Fine Sea Salt: I use fine sea salt when baking. Just a little bit is needed for the frangipane filling.
Vanilla & Almond Extract: Both extracts are used for the frangipane filling.
Eggs: One standard large egg is used for the filling, just make sure it is at room temperature.
Almond Flour: The filling uses almond flour but you can also grind your own almonds just make sure to stop before the become almond butter.
Cranberries and Cranberry Sauce: If making the cranberry version of these you will need about one and a half cups of the cranberry sauce written in this Breakfast Porridge Recipe plus a few fresh ones to put on top for decoration.
Sliced almonds: Traditionally almond croissants are topped with sliced almonds, be sure to buy sliced not slivered almonds.
Powdered Sugar: A dusting of powdered sugar on top of the croissants is a classic and makes them look even more beautiful.

Freshly baked Cranberry Almond Croissants, dusted with powdered sugar, on a parchment lined baking sheet.

How to make Almond Croissants

Preheat the oven to 350º F and place a rack in the center of the oven. Line a baking sheet with a sheet of parchment paper.

Make the orange simple syrup

In a heat safe bowl add in 120 grams of orange juice and 120 grams of sugar. Microwave in 15 second intervals, stirring in between until the sugar has dissolved.
Set aside.

Side by side images of how to make an orange simple syrup in a glass measuring cup.

Almond Filling

Add the soft butter, sugar, salt, vanilla, almond extract, almond flour, and egg to a bowl.
Whisk or beat to combine until well mixed and even a little fluffy.

Process of mixing an almond frangipane for almond croissants in a medium glass bowl.

Assemble

Use a serrated knife to cut the croissants in half as if you were opening them like a clam shell. I usually leave the back point in tact but you can cut all the way through.
Lay the cut croissants open face up on the baking sheet. It’s ok if they touch while the two halves are open.
Brush or spoon the orange simple syrup over the cut sides of the croissants (both the top and bottom halves).
Spread 2-3 heaping tablespoons of the almond paste onto the cut side of the bottom half of all of the croissants.
Then, if using, spread 2 heaping tablespoons of cranberry sauce on top of the frangipane.
Flip the top half of the croissant back over to sandwich the croissants down.
Brush the top of the croissants with more simple syrup (it’s ok if you have some left over).
Spread another tablespoon or two into a thinner layer over the tops of the croissants.
Pour the sliced almonds into a shallow bowl wide enough for the croissants. One at a time, flip the croissants over into the almonds so that the slices stick to the frangipane.
To decorate with fresh cranberries, take each cranberry and dip the bottom in a little bit of the frangipane let in the side of bowl and then stick them to the tops of the croissants.

Bake

Bake for 15 minutes, then rotate the pan 180 degrees. Bake for another 10-15 minutes until the almonds and any exposed frangipane start to brown.
Once baked, remove the pan from the oven and place on a wire rack to cool for at least 10 minutes.
Dust the croissants with powdered sugar.
Serve immediately or throughout the day. Store leftovers in an airtight container and refresh in the oven at 350 F for 5-10 minutes.

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