Almond croissants are one of my favorite foods in the entire world. They are sweet and delightful and the mere thought of their features ignites my senses with a wistful longing to eat one right now. What makes them so special is that nestled between the airy, buttery, flaky layers that are the croissant, is frangipane.

Frangipane is the rich, almond paste filling layered with flavor, which is part of what makes almond croissants so delightful. Frangipane can also be spread on stale bread to rejuvenate it into bostock or used in cakes and cookies to make them that much more special.


  • 1 cup almonds (or 1 cup almond meal)
  • ½ cup granulated sugar
  • 1 tablespoon flour
  • 6 tablespoons butter
  • 2 eggs
  • 1 teaspoon almond extract
  • 1 teaspoon orange zest


Place the almonds and sugar in a food processor and grind until they form a meal. Add the flour and butter and continue to blend until combined. Add in the eggs, one at a time, and pulse. Add the almond extract and orange zest. Set aside.

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