Quick Method Almond croissants
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Buttery, laminated croissant dough layered with almond paste and topped with powdered sugar. A labor-intensive French pastry requiring advance preparation, perfect for brunch.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 75 g (⅓ cup) unsalted butter (room temperature)
- 75 g (⅓ cup) sugar
- 75 g (½ cup + 2 tbsp) ground almonds
- 1 tbsp plain flour
- 1 large egg
- couple drops almond extract ( or zest of 1 lemon)
- 250 g (2 cups) strong bread flour
- 150 g (⅔ cup) cold unsalted butter (cubed)
- 120 ml (½ cup) skimmed milk
- 2 tbsp sugar
- 1 ½ tsp yeast
- 1 tsp salt
- 1 egg yolk beaten with 1tsp water to glaze
- 100 g (scant 1 cup) flaked almonds
- 150 g (1 ½ cups) icing sugar (sifted)
- 3 tbsp milk or water (as needed)
- 2 tsp vanilla extract (optional)
At a glance
PER SERVING · TIME 168M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 18m
- Sodium
- 418mg
- Total sugar
- 44g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 216mg
- Calcium
- 92mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 418MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.