Bakery-worthy almond croissants are surprisingly easy to make at home.

The truth is that they’re deceivingly easy to make.

In fact, it is exactly what bakeries do with their day-old croissants.

Pile of Almond Croissants on a Wooden Tray, and in the Surroundings, a Kitchen Towel and a Blue Coffee Mug

Simply Recipes / Mark Beahm

Not only is this a good way to revamp leftover croissants, its a total upgrade.

Store-bought croissants actually work best for this recipe as they soak up more syrup.

No special equipment needed.

Pile of Almond Croissants on a Wooden Tray, and in the Surroundings, a Kitchen Towel and a Blue Coffee Mug

Simply Recipes / Mark Beahm

Frangipane keeps in the refrigerator for up to one week.

Let the frangipane come to room temperature before using for easier spreading.

Line a baking sheet with a silicone baking mat or parchment paper.

Halved Almond Croissant on a Plate With Cut Side Facing Forward, and Behind It, the More Croissants in Kitchen Towel Covered Wooden Bowl

Simply Recipes / Mark Beahm

To make the simple syrup, add the granulated sugar, water, and rum to a small saucepan.

Set aside to cool while preparing the frangipane.

Use the whisk to break up any large clumps in the almond flour.

Pot of Water, Sugar, and Dark Rum for Almond Croissants Recipe

Simply Recipes / Mark Beahm

In a large mixing bowl, combine the softened butter and powdered sugar with a rubber spatula until smooth.

Add the egg and almond extract to the butter mixture and stir until fully incorporated.

Fold in the almond flour mixture with a rubber spatula until fully combined and smooth.

Pot of Simple Syrup for Almond Croissant Recipe

Simply Recipes / Mark Beahm

Slice the croissants in half horizontally with a serrated bread knife.

Use up all of the syrup.

Replace the tops, sandwiching the filling.

Dry Ingredients Whisked Together in a Large Bowl for Almond Croissants Recipe

Simply Recipes / Mark Beahm

Serve warm or at room temperature.

These are best served on the same day they are made.

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Powdered Sugar and Butter Folded Together Using a Rubber Spatula for Frangipane Croissant Recipe

Simply Recipes / Mark Beahm

Desired Smooth Texture of Powdered Sugar and Butter Mixture in a Bowl With the Spatula

Simply Recipes / Mark Beahm

Egg and Almond Extract Added to Bowl With Butter Mixture and Carefully Folded in Using the Spatula

Simply Recipes / Mark Beahm

Desired Consistency of Egg and Butter Mixture in a Bowl With a Spatula

Simply Recipes / Mark Beahm

Almond Flour Added to Bowl With the Butter Mixture With the Spatula

Simply Recipes / Mark Beahm

Croissants Cut in Half Using a Bread Knife on a Cutting Board for Almond Croissant Recipe

Simply Recipes / Mark Beahm

Simple Syrup Brushed on a Croissant Half, and in the Background, the Rest of the Croissant Halves on the Baking Sheet and a Bowl of Simple Syrup

Simply Recipes / Mark Beahm

Frangipane Spread Onto the Bottom Half of the Croissant Using an Offset Spatula

Simply Recipes / Mark Beahm

Frangipane Spread Onto the Top of the Croissants Using an Offset Spatula

Simply Recipes / Mark Beahm

Almond Croissants Resting on the Lined Baking Pan After Baked

Simply Recipes / Mark Beahm

Almond Croissants Sprinkled With Powdered Sugar (Using a Colander) While on a Cooling Rack With a Piece of Parchment Paper Underneath It

Simply Recipes / Mark Beahm