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Mona Jud’s Cheat’s almond croissants

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Making your own almond croissants has never been so easy with this cheat's recipe. Make your own almond syrup and frangipane filling to put into the croissants and bake! It's that simple.

  • Makes8
  • Cook time25 minutes
  • Prep time20 minutes, + cooling & 30 mins chilling time
Mona Jud's Cheat's almond croissants


  • 160g pkt Coles Bake At Home All Butter Mini Croissants
  • 1½ cups (120g) flaked almonds
  • 2 tbs icing sugar mixture

Almond syrup

  • 1¼ cups (275g) white sugar
  • ¾ tsp almond extract

Frangipane filling

  • 125g unsalted butter, softened
  • ½ cup (80g) icing sugar mixture
  • 1 tbs plain flour
  • 1 cup (120g) Wellness Road Australian Almond Flour
  • 1 Coles Australian Free Range Egg

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    To make the almond syrup, combine the sugar and ½ cup (125ml) water in a small saucepan over medium heat. Bring to a simmer. Cook, stirring constantly, for 2-3 mins or until the sugar dissolves and the mixture thickens slightly. Remove from heat. Stir in the almond extract.
  2. Step 2

    To make the frangipane filling, use an electric mixer to beat the butter in a large bowl until pale and creamy. Add the icing sugar, flour and almond flour, in batches, and beat to combine. Add the egg and stir to combine. Cover the surface with plastic wrap and place in the fridge for 30 mins to chill.
  3. Step 3

    Preheat oven to 180°C. Line a baking tray with baking paper. Use a serrated knife to split the croissants horizontally. Brush the cut sides of the croissants with almond syrup. Spread the cut side of each croissant base with 1 tbs of the frangipane filling. Top with croissant tops and gently press together. Place the almonds on a large plate. Spread croissant tops evenly with remaining frangipane filling and dip in almonds, pressing to coat. Arrange on lined tray.
  4. Step 4

    Bake for 15-20 mins or until almonds are golden brown. Set aside to cool slightly, before transferring to a wire rack. Dust the croissants with icing sugar and serve warm or at room temperature.