I love anything almond, but there’s something in traditional French baking called Frangipane, a sweet almond cream traditionally made with almond flour, butter, and sugar. It has a strong almond taste that is typical of French King’s Cakes, almond croissants, or almond cake. These almond croissant pastry are buttery, crunchy on the outside with that sweet moist almond paste filling that tastes almost like marzipan. The crunchy toasted sliced almonds on top along with powdered sugar bring out all the flavors of a classic almond croissant but with a pastry shortbread texture. It’s a mix between a almond croissant and a cookie, and totally inspired by my gluten-free almond croissant cookies!
Ingredients and Substitutions
You only need 8 ingredients for this recipe. It’s not as simple as my 3-Ingredient Banana Cookies, but it’s easier to make than you think!
Flour – You need classic all-purpose flour. I haven’t tried this recipe with any type of gluten-free flour. I don’t think it’d work with almond flour for the croissant dough, so you really have to stick to wheat flour. You also can’t use self-rising flour as it contains too much baking powder for this recipe. Baking Powder – Necessary for the little rise you need. Soy Milk – I prefer soy milk for most baking recipes because it contains plenty of protein, making it bring a good texture and binding. You can however, use other plant-based milk if you prefer. Vegan Butter – Any type of vegan butter alternative works. Almond Flour – To make the almond paste, you need almond flour. Sugar – I used classic table sugar, but you can also use unrefined coconut sugar instead. Almond Extract – For a stronger almond flavor. Sliced Almond -To decorate on the top.
How To Make Vegan Almond Croissant Pastry
I’ve included all details in the recipe card below, but here are pictures of the most important steps to make sure you make them perfectly. Scroll just below for my tips!
Expert Tips
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