Gluten Free Classic Almond Croissants

Total time45 min

Prep time25 min

Cook time20 min

These bakery-style almond croissants take day-old croissants and turn them into something bakery-case worthy: split open, soaked in a rum-spiked simple syrup, then layered inside and out with a rich almond cream made from butter, eggs, and almond flour. A scattering of sliced almonds on top toasts to a deep golden crunch in the oven, while the almond cream inside sets into a soft, custardy layer that contrasts beautifully with the crisp, caramelized exterior. A dusting of powdered sugar right before serving gives them that classic patisserie finish. They're rich, nutty, and satisfying enough to make you forget these started as leftovers. This is a great one to keep in your gluten free baking rotation whenever you want a café-worthy treat at home.

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Ingredients

6 servings

For the croissants

6 day-old croissants
Schar Gluten Free Croissant - 4 Count
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For the simple syrup

½ cup water
¼ cup granulated sugar
2 tbsp dark rum

For the almond cream

½ cup (1 stick) unsalted butter, softened
½ cup granulated sugar
1 cup almond flour
2 large eggs
1 tsp pure vanilla extract
¼ tsp almond extract
¼ tsp salt

For topping

⅓ cup sliced almonds

For serving

2 tbsp powdered sugar, for dusting (optional)

Instructions

1
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2
Combine the water and 1/4 cup granulated sugar in a small saucepan over medium heat, stirring until the sugar dissolves completely, about 2 minutes. Remove from the heat and stir in the rum. Set aside to cool slightly.

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