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Almond Croissants

 Almond Croissants
These tender croissants are a little lighter than others I've tried. A close friend of mine serves these every Christmas and Easter.
16 ServingsPrep: 30 min. + chilling Bake: 15 min.

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 4 cups all-purpose flour
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1 cup cold butter
  • 3/4 cup warm milk (110° to 115°)
  • 3 egg yolks
  • FILLING:
  • 1/2 cup almond paste
  • 1 egg white
  • 1/4 cup confectioners' sugar
  • EGG WASH:
  • 1 egg white
  • 1 tablespoon water
  • 1/4 cup sliced almonds

Directions

  • In a bowl, dissolve yeast in warm water. In a large bowl, combine the
  • flour, sugar and salt. Cut in butter until crumbly. Add milk and egg
  • yolks to yeast mixture; mix well. Stir into crumb mixture; mix well.
  • Do not knead. Cover and refrigerate overnight.
  • Punch dough down. Turn dough onto a lightly floured surface; divide
  • in half. Roll each piece into a 12-in. circle; cut each circle into
  • eight wedges. In a small bowl, beat filling ingredients until

2 of 2

Almond Croissants (continued)

Directions (continued)

  • smooth. Spread filling over wedges; roll up from wide end. Place
  • with point side down 3 in. apart on ungreased baking sheets. Curve
  • ends to form a crescent shape. Cover and let rise in a warm place
  • for 1 hour (dough will not double).
  • Beat egg white and water; brush over croissants. Sprinkle with
  • almonds. Bake at 350° for 15-20 minutes. Remove from pans to
  • wire racks to cool. Yield: 16 rolls.
Nutritional Facts: 1 roll equals 296 calories, 16 g fat (8 g saturated fat), 72 mg cholesterol, 278 mg sodium, 33 g carbohydrate, 1 g fiber, 6 g protein.