Go Back
+ servings

Double-Baked Almond Croissants

A simple recipe to revive day-old croissants into a delicious almond frangipane-filled treat.
Course Breakfast
Cuisine American, French
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 483kcal
Author Michelle | Sift & Simmer


Simple Syrup:

  • ¼ C granulated sugar
  • ¼ C water


  • 4 croissants day-old
  • 3 tablespoon salted butter softened
  • ½ C granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 1 C almond flour


  • ¼ C flaked almonds
  • powdered sugar


Make the syrup:

  • In a small saucepan, combine the sugar and water and heat until the sugar dissolves. Remove from heat.

Make the frangipane:

  • In a medium bowl, cream together the softened butter and sugar until light and fluffy.
  • Add in the eggs, vanilla, almond extract and stir to combine.
  • Next, add in the almond flour and use a spatula to incorporate the mixture.


  • Preheat oven to 350°F. Line a baking sheet with parchment paper.
  • Slice the croissants in half lengthwise (not cutting it completely through).
  • Brush the sugar syrup on the insides of each croissant.
  • Divide the frangipane filling into 4 and place about ¼ of the mixture on one half of the croissant. (Leave about 2 tablespoon of the filling for brushing on the tops).
  • Place the top back on.
  • With the remaining frangipane, smear about ½ tablespoon onto the tops of the croissants.
  • Sprinkle the top with flaked almonds.
  • Bake in the oven for 25-30 minutes until the filling is baked through. (Place a piece of foil to cover at around 15 minutes if the tops are browning too quickly).
  • Remove from oven. Let cool.
  • Dust with powdered sugar and serve.


Calories: 483kcal | Carbohydrates: 64g | Protein: 8g | Fat: 23g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 374mg | Potassium: 101mg | Fiber: 1g | Sugar: 44g | Vitamin A: 805IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 2mg