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The best thing to do with day-old croissants, whether homemade or storebought? Split them in half, slather them with a brandy-spiked, almond-scented cream, top them with even more almonds, and bake them until the aroma coming from the oven makes you swoon.

Paige Grandjean

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Credit: Photo by Greg DuPree / Food Styling by Torie Cox / Prop Styling by Missie Crawford

Recipe Summary

active:
20 mins
total:
1 hr 35 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Spread 1 cup of the sliced almonds in an even layer on a small rimmed baking sheet. Bake in preheated oven until golden brown, 8 to 10 minutes, stirring halfway through cook time. Let cool to room temperature, about 15 minutes.

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  • Pulse cooled toasted almonds in a food processor until finely ground, about 12 pulses. Add almond paste and sugar; process until mixture resembles fine meal, about 15 seconds. Add egg, butter, brandy, vanilla, and salt; process until mixture is smooth and creamy, 2 to 3 minutes, stopping occasionally to scrape down sides of bowl. Transfer mixture to an airtight container. Cover and chill until mixture is firm, at least 30 minutes or up to 4 days. (If refrigerating more than 30 minutes, uncover and let stand at room temperature 15 to 30 minutes before using.)

  • Preheat oven to 375°F. Spread 2 tablespoons almond paste mixture onto cut side of each croissant bottom. Sandwich with croissant tops. Spread 1 tablespoon almond paste mixture onto top of each assembled croissant. Sprinkle croissants evenly with remaining 1/2 cup sliced almonds (about 1 tablespoon each), pressing gently to adhere.

  • Arrange croissants on a large rimmed baking sheet. Bake until sliced almonds on top turn light golden brown, 5 to 8 minutes. Let croissants cool on baking sheet 15 minutes. Garnish with powdered sugar. Almond croissants are best eaten the day they are baked.

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