Starbucks Almond Croissant Copycat Recipe
Starbucks almond croissants are one of those bakery-case items that are hard to walk past without grabbing one. This copycat recipe gives you that same flaky, frangipane-filled pastry with toasted sliced almonds on top, at home, for a fraction of the cost.
The whole thing comes together faster than you’d think. If you start with store-bought croissants, the hands-on work is mostly about making the almond cream and assembling, which takes about 20 minutes.
Why I Love This Recipe
The frangipane filling is rich and almond-forward without being too sweet, and the soaked exterior gives the croissant that slightly sticky, bakery-quality finish you get in the Starbucks version.
It also keeps well. These reheat beautifully the next morning, which makes them worth baking even on a weeknight.
This is the version I keep coming back to when I want something that feels indulgent but doesn’t require a whole baking project.
Recipe Ingredients
- 2 large day-old croissants – Day-old is ideal; stale croissants absorb the syrup without going soggy
- 60g (1/2 cup) almond flour – Blanched almond flour gives the smoothest, most consistent filling
- 50g (1/4 cup) unsalted butter, softened – Room temperature is important so it creams properly
- 60g (1/2 cup) powdered sugar – Sifted, for a lump-free frangipane
- 1 large egg – Binds the frangipane and gives it a custardy texture when baked
- 1/2 tsp almond extract – Adds that distinct almond bakery flavor
- 1/2 tsp vanilla extract – Rounds out the almond extract so it doesn’t taste sharp
- 30g (1/3 cup) sliced almonds – For topping; they toast in the oven and add crunch
- 2 tbsp powdered sugar (for dusting) – The final flourish, added after baking
- 60ml (1/4 cup) water – For the simple syrup
- 2 tbsp granulated sugar – Combined with water to make the soaking syrup
Variations / Substitutions
- Gluten-free croissants – Use your favorite GF croissants; the frangipane itself is naturally gluten-free so no other changes needed.
- Dairy-free butter – A firm vegan butter like Miyoko’s works well and the filling texture stays close to the original.
- Orange extract instead of almond extract – You get a bright, citrusy filling rather than the classic almond flavor, which is a nice change.
- Extra almond extract – Increase to 3/4 tsp if you want a more pronounced almond flavor, which some people prefer over the Starbucks version.
- Chocolate almond filling – Stir 1 tbsp unsweetened cocoa powder into the frangipane for a mocha-almond variation.
- Hazelnut flour swap – Replace the almond flour with hazelnut flour for a nuttier, slightly earthier filling.
If you like this kind of bakery-style pastry at home, you might also enjoy a Starbucks Banana Walnut Bread Copycat Recipe.
How To Make Almond Croissants
Step 1: Simmer the Soaking Syrup
Set a small saucepan over medium heat and combine the 60ml (1/4 cup) water and 2 tbsp granulated sugar. Stir once, then let it come to a gentle simmer for about 2 minutes until the sugar fully dissolves. Remove from heat and set aside to cool for 5 minutes before you use it.
The syrup should be thin and clear, not thick. If it looks syrupy or golden, it cooked too long. A light, barely sweet soak is all you need here, not a candy glaze.
Step 2: Beat the Frangipane Filling
In a medium bowl, beat the 50g softened butter and 60g sifted powdered sugar together with a wooden spoon or hand mixer on medium speed for about 2 minutes, until the mixture looks pale and smooth. Add the 1 large egg, 1/2 tsp almond extract, and 1/2 tsp vanilla extract, then mix again for 30 seconds. Fold in the 60g almond flour until you have a thick, spreadable paste with no dry streaks.
The frangipane should hold its shape when you scoop it with a spoon but still spread easily. If it looks greasy or separated, your butter was too warm. Pop the bowl in the fridge for 10 minutes and it will firm back up.
Step 3: Soak and Fill the Croissants
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Slice each of the 2 croissants horizontally through the middle, like a sandwich bun, without cutting all the way through. Brush the cut surfaces generously with the cooled syrup, letting it soak in for about 1 minute. Spread roughly 2 heaped tbsp of frangipane on the bottom half of each croissant, then press the top back down gently.
The croissant should feel slightly damp on the cut side but not wet enough to fall apart. If yours are very fresh rather than day-old, use a little less syrup so the pastry doesn’t become soggy before it hits the oven.
Step 4: Coat the Tops and Bake
Spread a thin layer of the remaining frangipane over the top of each filled croissant, then press 15g of the 30g sliced almonds onto each one so they stick. Slide the baking sheet into the preheated 350°F (175°C) oven and bake for 14 to 16 minutes, until the almond topping is golden and the frangipane on top feels just set when you lightly touch it.
The almonds should be toasted and amber at the edges, not pale. If they look blond at 14 minutes, give them 2 more minutes. An underbaked top looks similar to a baked one right out of the oven, but the frangipane will feel soft and wet rather than dry to the touch.
Step 5: Dust and Serve
Transfer the croissants to a wire rack for 3 minutes, just long enough so the powdered sugar doesn’t melt on contact. Hold a fine-mesh sieve over each one and dust generously with the 2 tbsp powdered sugar. Serve on a plate while the filling is still warm and the sliced almonds are visibly toasted and golden.
Recipe Tips
- Use day-old croissants. Fresh-from-the-oven croissants are too delicate and airy to hold the soaking syrup without collapsing. One day of sitting on the counter makes a real difference.
- Sift the powdered sugar before making the frangipane. Even small lumps will stay lumpy in the finished filling because there’s no liquid to dissolve them.
- Don’t skip the syrup. It’s not just for sweetness. It’s what gives the outside of the croissant that slightly softened, bakery-style chew instead of a dry, crunchy shell.
- Press the almonds firmly onto the top. The frangipane layer acts as the glue, but if you just scatter the almonds loosely, they’ll slide off when the filling melts in the oven.
Bake times by thickness of croissant (standard convection oven at 350°F / 175°C):
| Croissant Size | Frangipane Layer | Bake Time |
|---|---|---|
| Small (store-bought mini) | Thin | 11 to 13 mins |
| Standard (Starbucks size) | Medium | 14 to 16 mins |
| Large (bakery-style) | Thick | 17 to 19 mins |
How To Store
- Refrigerate – Keep leftover almond croissants in an airtight container in the fridge for up to 3 days. The frangipane stays moist and the pastry won’t dry out if it’s sealed well.
- Reheating – Warm them in a 325°F (160°C) oven for 8 minutes rather than microwaving, which makes the pastry rubbery. A quick oven reheat brings the flakiness back and re-crisps the almond topping.
What To Serve With Almond Croissants
A straight black coffee or a flat white is the natural match here because the bitterness cuts through the richness of the frangipane without competing with the almond flavor. A lightly dressed fruit salad on the side works well too, something with citrus or berries, since the acidity balances the sweetness of the pastry. If you’re putting out a weekend brunch spread, these croissants sit nicely alongside a savory egg dish because the contrast between sweet and salty makes each one taste better.
Frequently Asked Questions
Can I make the frangipane filling ahead of time?
Yes. Make it up to 3 days ahead and store it covered in the fridge. Let it sit at room temperature for 15 minutes before spreading so it’s soft enough to work with.
Can I use store-bought almond paste instead of making frangipane from scratch?
You can, but almond paste is much sweeter and denser than frangipane, so the result will be heavier. If using it, thin it with 1 tbsp softened butter and 1 tbsp egg to loosen the texture.
My almond topping came out pale and soft. What went wrong?
Your oven was likely running cool. Use an oven thermometer to check. The almonds need actual heat to toast, so if your oven is 25°F off, add 3 to 4 minutes to the bake time.
Can I freeze these after baking?
Yes. Let them cool completely, then freeze in a single layer on a baking sheet before transferring to a bag. Reheat from frozen at 325°F (160°C) for 12 to 14 minutes.
Ingredients
Method
- Combine 60ml water and 2 tbsp granulated sugar in a small saucepan over medium heat. Simmer for 2 minutes until dissolved, then remove from heat and cool for 5 minutes.
- Beat 50g softened butter and 60g sifted powdered sugar until pale and smooth, about 2 minutes. Add 1 egg, 1/2 tsp almond extract, and 1/2 tsp vanilla extract and mix for 30 seconds. Fold in 60g almond flour until a thick paste forms.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment. Slice each croissant horizontally, brush cut surfaces with syrup, spread frangipane on the bottom half, and press the top back down.
- Spread remaining frangipane over the top of each croissant, press on 30g sliced almonds, and bake for 14 to 16 minutes until the topping is golden and just set.
- Rest on a wire rack for 3 minutes, dust with 2 tbsp powdered sugar through a fine-mesh sieve, and serve warm.
