September 2, 2018
A homemade, 15-minute version of the classic croissant
It’s Sunday, which has always been baking day in my house.
In the fall, my mom would make her signature apple pie (hopefully coming soon :)), and I would always love to make pumpkin pie like this one.
This fall, it looks like we’re adding a new recipe to Sunday baking – these 15-Minute Chocolate Almond Croissants. The best part is that since my family is so busy, these croissants take only 15 minutes to make! Yes, you heard that right.
Now, I know, I know, the actual butter croissant is not made from scratch, but actually when you’re stuffing croissants, it’s best to use semi-stale ones that are a few days old. They hold a lot of the filling much better than using fresh ones. So isn’t that a plus in many ways? 🙂
If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.
15-Minute Chocolate Almond Croissants.
- 2 large eggs
- 1 teaspoon almond extract
- 1/2 cup white, granulated sugar
- 1/2 cup 1 stick unsalted butter, melted
- 1 cup almond meal or almond flour
- 6 butter croissants, sliced in half
- 8 ounces semisweet chocolate, melted
- sliced almonds ((for topping))
- additional melted chocolate ((for topping))
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside.
- To make almond filling, whisk together eggs, almond extract, sugar, and butter in a large bowl. Fold in almond meal or almond flour. Spread about 2 tablespoons of almond filling on inside of one half of each croissant. Spread about 1 tablespoon of melted chocolate on top of almond filling. Close each croissant with other half. Spread about 2 more teaspoons of almond filling on top. Sprinkle with some sliced almonds.
- Bake croissants for 8-10 minutes or until they are golden brown and tops are crispy.
- Drizzle extra melted chocolate on top. Serve and enjoy warm!
