Almond Croissant Toast

Posted: December 10, 2024 Updated: December 16, 2024

You can make yourself delicious almond croissant toast, reminiscent of an almond croissant in under 30 minutes. Oh and did I mention you can make four serves of it for less than one almond croissant at a bakery? 😅

This recipe came about after making almond croissants at home using store bought croissants. Being gluten free, I can’t just go down to the local bakery and get an almond croissant. For me, I’d have to fly to Sydney and visit Sebastien sans Gluten to get my gluten free pastry fix!

From zero waste to it’s own recipe

After making the almond croissants I found myself with plenty of leftover frangipane. Because it’s got egg in it, I wasn’t too keen to freeze it for a future croissant.

Obviously I couldn’t just throw it out!

A day or so later a friend came over and I was trying to think of a snack. I looked over at my loaf bread and thought, yep, thats it!

While this version doesn’t give you the flakey buttery pastry, you’ve got so much frangipane and lots more flaked almonds. So if you’re a big almond fan, you will be in heaven.

What you’ll need to make almond croissant toast

There’s only a few ingredients you’ll need. If you’re gluten free like me, it’s a little trickier to find the ingredients without may contain warnings for gluten. I bought both almond products at Woolworths, from their own brand.

• Almond meal
• Almond flakes
• Egg
• Butter
• Caster sugar
• Vanilla essence
• Icing sugar

That’s it! In terms of equipment you’ll need

• Scales
• Measuring spoons
• Mixing bowl
• Baking tray (with optional baking paper)
• Electric mixer

Method

It’s a simple method and you only need to do about ten minutes of work before it bakes. Too easy.

• Preheat your oven to 180℃.
• Toast your bread slices and lay them out on a lined baking tray.
• While the bread is toasting, in a mixing bowl combine the almond meal, butter and sugar. Add the egg and vanilla essence. Beat the mixture until it is well combined, about two minutes.
• Spread the mixture evenly across your pieces of toast. Using a knife or the back of a spoon ensure the mixture reaches the crusts.
• Sprinkle flaked almonds on top of the coated bread.
• Bake in the oven for 15 minutes or until the mixture is golden brown and the almond flakes have some colour.
• Remove from the oven and dust with icing sugar.

That’s it! Just a bit of mixing, spreading and baking.

Storing almond croissant toast

This is definitely a dish best served fresh and warm from the oven. We had one piece left over (for my toddler who was napping when I made it). The taste and texture was still good once it was cooled down.

Given how quick it is to make, if you have leftover frangipane mix, keep it in the fridge until you’re ready for your next snack.

I would recommend using the mix within three days, since it’s got raw egg in it.

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Almond Croissant Toast

Everything you love about a homemade almond croissant made cheaper (and healthier) on bread!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Baking, Brunch

Cuisine Australian

Servings 6 slices

Equipment

• Baking tray
• Baking paper optional
• Mixing bowl
• Scales
• Electric mixer
• Measuring spoons

Ingredients

  

• 6 slices bread
• 60 g almond meal
• 30 g butter softened
• 1 small egg
• 40 g caster sugar
• 1/4 tsp vanilla essence optional
• flaked almonds
• icing sugar for dusting

Instructions

 

• Preheat your oven to 180℃.
• Toast your bread and lay out on a lined baking tray.
  6 slices bread
• While the bread is toasting in a mixing bowl combine almond meal, butter and sugar.

  If required, mix with a spoon briefly before using an electric mixer to cream it together.
  60 g almond meal, 30 g butter, 40 g caster sugar
• Add the egg and vanilla essence. Beat the mixture until it is well combined, about two minutes.
  1 small egg, 1/4 tsp vanilla essence
• Spread the mixture evenly across your pieces of toast. Using a knife or the back of a spoon ensure the mixture reaches the crusts.
• Sprinkle flaked almonds on top of the coated bread.
• Bake the bread in the oven for 15 minutes or until the mixture is golden brown and the almond flakes have some colour.
• Remove from the oven and dust with icing sugar.
• Enjoy warm!

Notes

Frangipane consistency. It doesn’t matter if you end up with a thick paste or a slightly runny mess. Both will be delicious. 

My first batch was a little runny, I put this down to either the large egg or the butter blend I used.

If you’re concerned or you’ve got large or jumbo eggs I’d recommend beating one egg and using half of it in the first instance. If the mix looks too thick, add the remaining egg.

Bread choice. For this bake I used Warburton’s gluten free cob loaf. It allowed me to cut my own slices. I’d recommend a slightly thicker slice so it doesn’t become too stiff in the oven. 

Keyword brunch

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