Almond Cornetto (Italian Almond Croissant)

A while back, I posted the complete guide for making Cornetti (Italian Croissants) following a reader’s request. Well, recently, a reader asked me how he can transform his homemade Cornetto into an almond-filled flaky Cornetto, or like the Italians say, Cornetto Alle Mandorle, or flaky almond croissants because this recipe works with your day-old croissants.

So, in this post blog, I am taking you through the simple and easy steps you can take to make your very own Almond Cornetti (or easy almond croissants) with minimal effort. (and yes! you can use Costco croissants)

Ingredients

​To embark on this culinary adventure, gather the following ingredients:

• Five large homemade Cornetti, homemade croissants, or store-bought, stale croissants. If using fresh store-bought croissants, slice them the night before and allow them to dry out until the next day.
• Almond cream filling (frangipane filling, crème d’amande). Unfortunately, finding it in your local grocery store is not very common. But the good news is that it is easily made using simple ingredients: almond meal (ground almonds), egg, almond and vanilla extract, sugar, butter, and flour. I have the complete guide on How To Make Almond Cream Filling.
• Water
• Almond Paste
• Sugar.
• Sliced almonds.

How to Make Almond Cornetto 

1. Pour water into a medium saucepan, then add sugar and almond extract. Bring the mixture to a boil over medium heat, then reduce the heat to a simmer and stir-cook for 3-4 minutes. Remove it from the heat and transfer it into a wide bowl.
2. Horizontally slice the Cornetto and briefly dip both halves into the warm syrup for 1-2 seconds. Place them face up on a large sheet pan lined with parchment paper.
3. Spread or pipe the almond filling over the bottom half. 
4. Place the top halves on top and add more filling over the top of the Cornetti (croissant). 
5. Sprinkle almond slices on top and bake.

Tips

• You can fill the pasties with at least one tablespoon of almond cream or up to 4, maybe even five tablespoons. The baking time will change; the more cream you spread, the longer the baking time will be. See for detail in the recipe card.
• Instead of soaking, use a pastry brush to brush the pastries with the almond syrup.
• Cornetti tends to have a deeper golden brown color than the classic croissant. So, if you notice that the almonds and the top of the cornetti (top of the croissant) are baking too fast and might burn, place a piece of aluminum foil on top of the pastries. 
• For a more intense almond taste, add 2-3 tablespoons of Amaretti (almond liquor) into the syrup.
• This recipe yields 5-8 large Cornetti, or large croissants. Or, 12-15 small pastries. To make more, double the almond paste recipe and sweet simple syrup.
• Allow the pastries to cool in the pan for 20 minutes before transferring them to a wire rack.
• Homemade cornetti do not need to be stale if they are at room temperature and the syrup is warm. If you only have fresh and not day-old croissants, slice them and bake them for about 10 minutes to dry them out.

Store

Store your freshly baked Almond Cornetti in an airtight container at room temperature for up to two days. To extend their shelf life, wrap the cornetti with plastic wrap, place it in a freeze bag, and freeze for up to three weeks. When ready, allow it to reach room temperature, then reheat it at 325F for 10 minutes. 

FAQ’s

More Italian and Almond Recipes You Might Like

Pignoli, Italian Rainbow Cookies, Torta Caprese

Don’t forget to tag @OneSarcasticBaker on Instagram whenever you bake this recipe. I would love to see your creations!

Print

Almond Cornetto Recipe

Italian croissants filled and topped with almond cream and baked.

Course Breakfast

Cuisine Italian

Keyword almond cornetto

Prep Time 15 minutes

Cook Time 25 minutes

Servings 5 large cornetti

Ingredients

• 5 Large Cornetto, or croissants
• 1 batch Almond cream
• 1 Cup Water (240ml)
• 1/2 Cup Sugar (100g)
• 1 Tablespoon Almond extract
• 1 Cup Sliced almonds (100g)

Instructions

1. Preheat the oven to 375F (190C) and line a baking sheet with parchment paper.

2. Pour the water into a medium-sized saucepan, add the sugar and almond extract, and bring to a boil over medium heat.

3. Reduce heat to a simmer, and cook for 3-4 minutes. Stir as you cook.

4. Remove from the heat, and pour the syrup into a wide bowl.

5. Slice the cornetti (or croissants) horizontally, then dip each half face down into the simple syrup for 1-2 seconds.

6. Place the bottom halves over the prepared baking sheet, then spread, or pipe 1-4 tablespoons of the almond cream.

7. Top with the top halves, then top each pastry with 1-2 tablespoons of almond cream.

8. Sprinkle with the sliced almonds and bake for 15-18 minutes if filled with 1-2 tablespoons. Or, 25-28 minutes if filled 3-4 tablespoons.

   The pastries are ready when the sliced almonds are golden brown, and the filling is no longer raw (lift the top part if you are unsure).

   If the tops are dark but the pastries are not ready, top them with a piece of aluminum foil.

Recipe Notes

• You have the flexibility to fill the pastries with anywhere from one tablespoon to as much as four or even five tablespoons of almond cream. Keep in mind that the baking time will vary accordingly – the more cream you use, the longer the baking time. Refer to the recipe card for specific details.
• Instead of soaking, use a pastry brush to coat the pastries with almond syrup.
• Cornetti typically gets a richer golden brown color compared to the classic croissant. Cover the pastries with aluminum foil if you notice that the almonds and the top of the cornetti (or croissant) are baking too quickly and may risk burning.
• Incorporate 2-3 tablespoons of Amaretti (almond liquor) into the syrup for a more pronounced almond flavor.
• This recipe produces 5-8 large Cornetti or croissants or 12-15 small pastries. Double the almond paste recipe and the sweet, simple syrup to increase the quantity.
• Allow the pastries to cool in the pan for 20 minutes before transferring them to a wire rack.
• Homemade cornetti don’t require staleness if they are at room temperature and the syrup is warm. If you only have fresh, not day-old croissants, slice and bake them for about 10 minutes to achieve the desired dryness.”