Description
Flaky, buttery chocolate almond croissants filled with rich dark chocolate and almond frangipane, topped with toasted almonds and a dusting of powdered sugar.
Ingredients
Scale
- 1 sheet croissant dough or puff pastry, thawed
- 1 cup dark chocolate chips or chunks
- ½ cup sliced almonds, lightly toasted
- 2 tablespoons powdered sugar, for dusting
- 3 tablespoons unsalted butter, melted
- 1 large egg, beaten
- 2 tablespoons granulated sugar
- ⅓ cup almond flour
- 1 teaspoon vanilla extract
- 1 tablespoon milk (optional, to adjust filling)
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a bowl, mix almond flour, granulated sugar, melted butter, egg, and vanilla extract to create the almond filling.
- Roll out croissant dough and cut into triangles.
- Spread a spoonful of almond filling and place chocolate at the wide end of each triangle. Roll into crescents.
- Place croissants on the baking sheet. Brush with beaten egg and sprinkle with sliced almonds.
- Bake for 18 to 20 minutes, until golden and puffed.
- Let cool slightly, then dust with powdered sugar.
- Serve warm and enjoy.
Notes
- Use high-quality dark chocolate for best flavor.
- Don’t overfill croissants to avoid leakage during baking.
- Toast sliced almonds beforehand for enhanced aroma.
Nutrition
- Serving Size: 1 croissant
- Calories: 310
- Sugar: 9g
- Sodium: 150mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 35mg
Keywords: chocolate almond croissants, easy croissant recipe, almond pastry, brunch pastry, French croissants