Coffee Almond Croissants
Buttery croissants get a bold espresso upgrade, stuffed with almond cream and finished with crispy, golden flakes for the ultimate bakery-style indulgence.
Ingredients
For the Coffee Syrup:
- ½ cup strong brewed espresso
- 2 tbsp sugar
- 1 tsp vanilla extract
For the Almond Filling:
- ½ cup almond flour
- ¼ cup sugar
- 4 tbsp unsalted butter softened
- 1 egg
- ½ tsp almond extract
For Assembly:
- 6 croissants day-old works best
- ¼ cup sliced almonds
- Powdered sugar for the finishing touch
Instructions
- Make the Coffee Syrup – Heat espresso and sugar in a saucepan until dissolved. Stir in vanilla and let it cool.
- Prepare the Almond Filling – Mix butter, sugar, and almond flour. Add the egg and almond extract. Stir until smooth.
- Slice & Soak – Cut croissants in half. Brush the inside with coffee syrup, letting it soak in for extra flavor.
- Fill ‘Em Up – Spread almond cream inside each croissant. Close them up like nothing ever happened.
- Top & Bake – Spread a thin layer of almond filling on top. Sprinkle with sliced almonds. Bake at 350°F (175°C) for 15 minutes.
- Final Touch – Let them cool slightly, then dust with powdered sugar. Try not to eat them all at once.
Notes
Nutritional Information (Per Serving)
- Calories: 320
- Total Fat: 20g
- Saturated Fat: 9g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
Vitamins & Minerals (Per Serving)
- Calcium: 6%
- Iron: 10%
- Magnesium: 5%
- Vitamin E: 8%
- Potassium: 4%
Pro Tips for Maximum Flavor
- Use day-old croissants—they hold up better and absorb more coffee syrup.
- Don’t skimp on the almond cream—generosity is key.
- Toast the sliced almonds for extra crunch and depth.
- Serve warm—because cold croissants are a tragedy.