I love croissants. I’ve made them myself twice now and, if it weren’t for the time you have to dedicate to them, I’d make them more often.
But, whether you’re making your own croissants or buying them from a great bakery, twice-baked croissants are my absolute favorite. The slight almond flavor of the filling with the flaky, buttery pastry is absolutely amazing.
You may think twice-baked croissants require a lot of work, but you’d be wrong. They’re super easy and super delicious.
Here’s what you need.
- 4 large croissants or 6 medium sized ones
- 4 tablespoons of softened butter
- 1/2 cup sugar
- 2 eggs
- 1/2 teaspoon almond extract
- 1 teaspoon vanilla
- 1 cup almond flour
- Sliced almonds (for topping)
- Powdered sugar (for top)
- Simple syrup (to brush on the croissants)
Preheat oven to 350 degrees
Mix together the butter and sugar until they are not too clumpy. Add eggs, vanilla and almond extract and mix. Add in almond flour and mix until incorporated.
Cut the croissants in half lengthwise and brush on the simple syrup tOn the inside of the croissant. Then scoop the filling inside saving some for the top of the croissants. Spread remainder of filling on top (about a tablespoon each). Sprinkle tops with sliced almonds that will stick onto the filling.
Bake for 15 minutes uncovered on a lined baking sheet. Then, cover loosely with aluminum foil and bake for another 12 minutes.
Let them cool for 10 minutes and then sprinkle with powdered sugar.
Other posts from Baking Through History:
- Great Grandma’s Cinnamon Rolls
- Ginger Cookies
- Fudge Nut Cookies
- Potato Chip Cookies
- Casserole Cookies
- A Series of Stories from Vintage Recipes
- Great Grandma’s Kuchen
- Chocolate Potato Candy (ew.)
- Vintage Recipes … but how exactly do I make it?
- Baking Through History: Fry Bread Tacos (Navajo Tacos)
- How to bake my version of Toll House Chocolate Chip Cookies in a whole new way