Matcha Almond Croissants
Bakery-worthy crispy and flaky matcha almond croissants filled with matcha frangipane
Ingredients
- 115 g unsalted butter, softened to room temperature
- 100 g almond flour
- 80 g powdered sugar
- 2 tablespoons matcha powder, culinary grade
- ¼ teaspoon salt
- 2 large eggs, room temperature
- 4 croissants
- slivered almonds
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper. Set aside.
- In a medium mixing bowl, use an electric hand mixer to cream the butter until creamy, about 3 minutes. Add in the eggs one at a time and mix on low speed after each one until combined.
- Sift in the almond flour, powdered sugar, matcha powder, and salt. Mix on low speed until combined. Transfer this matcha frangipane to a piping bag and snip about 1” off the tip of the bag.
- Slice your croissants in half lengthwise and place the bottom halves on the baking sheet.
- Pipe a generous amount of the matcha frangipane on each croissant. Place the top halves of each croissant on top of the frangipane. Use any remaining frangipane to pipe a line on top of each croissant and press sliced almonds on top to stick to the frangipane (optional).
- Bake for about 20-25 minutes until deep golden brown and very crispy. Let croissants cool on the baking sheet. Dust with powdered sugar and enjoy while warm or once cooled!
Nutrition
Calories: 711kcal | Carbohydrates: 52g | Protein: 17g | Fat: 50g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 182mg | Sodium: 399mg | Potassium: 105mg | Fiber: 4g | Sugar: 27g | Vitamin A: 1636IU | Vitamin C: 1mg | Calcium: 93mg | Iron: 4mg
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