These gluten-free almond croissant are a delightful combination of flaky pastry and rich almond filling. Perfect for breakfast or a special treat, they are sure to impress with their taste and texture.

Table of Contents

Why You’ll Love This Almond Croissant

Gluten-Free: Made with a gluten-free puff pastry that’s just as flaky and delicious as the traditional kind.
Rich Almond Flavor: The almond frangipane filling provides a sweet, nutty flavor that’s irresistibly good.
Easy to Make: Simple steps and easy-to-follow instructions.

Ingredients You’ll Need

Puff Pastry:
- 2 sheets gluten-free puff pastry (10×15 inches each)
Almond Filling:
- 4 oz (113g) butter, melted
- 1/2 cup granulated sugar
- 2 eggs, room temperature
- 2 tsp pure almond extract
- 1 tsp pure vanilla extract
- 1 1/2 cups almond flour
- 1 tsp lemon or orange zest
For Assembly:
- Sliced almonds (for topping)
- Heavy cream (for brushing)
Optional:
- 1-2 pears, sliced
Apricot Glaze:
- 1/4 cup apricot jam
- 1/4 cup hot water

Instructions

Prepare the Almond Filling:
- In a bowl, whisk together melted butter, sugar, eggs, almond extract, and vanilla extract until smooth.
- Add almond flour and lemon/orange zest, mixing until incorporated.
Assemble the Croissants:
- Cut each puff pastry sheet into 5×5 inch squares.
- Place a tablespoon of almond filling in the center of each square.
- If using pears, place 2 slices on top of the filling.
- Fold the pastry over the filling and pinch the edges to seal.
Bake the Croissants:
- Preheat the oven to 375°F (190°C).
- Place the croissants on a baking sheet lined with parchment paper.
- Brush with heavy cream and sprinkle with sliced almonds.
- Bake for 30-35 minutes, until golden and puffed.
Prepare the Glaze:
- Mix the apricot jam with hot water until smooth.
- Brush over warm croissants.

Serving Suggestions

Serve with a hot cup of coffee or tea.
Dust with powdered sugar for extra sweetness.
Try different fillings like raspberry lemon cheesecake or Nutella for variety.

How to Store Almond Croissant

Store in an airtight container at room temperature for up to 2 days.
For longer storage, freeze assembled but unbaked croissants. Bake from frozen at 375°F (190°C) until golden.

Additional Tips

Substitutions: Use coconut flour or cassava flour for different flavors and textures.
Troubleshooting: Ensure the pastry is cold when baking to achieve the flakiest texture.