Gluten-Free Croissant aux Amandes
Indulge in the buttery, nutty perfection of Gluten-Free Croissant aux Amandes, a delightful twist on the classic French pastry that’s tailored for gluten-sensitive diets. This recipe captures the magic of flaky layers with a carefully crafted gluten-free dough enriched by the warmth of almond filling made from ground almonds, almond extract, and vanilla. By expertly folding the dough and infusing it with yeast, these croissants deliver the light, airy texture you crave without compromising on flavor. Topped with a golden egg wash and a sprinkle of sliced almonds, they bake to crisp, aromatic perfection. Perfect for brunches, tea time, or an indulgent treat, these gluten-free almond croissants balance decadence and dietary needs effortlessly, proving that anyone can enjoy a taste of Parisian elegance!
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Recipe Information
Ingredients
- 2.5 cups Gluten-free pastry flour
- 1 teaspoon Xanthan gum
- 3 tablespoons Granulated sugar
- 1 teaspoon Salt
- 1 cup Butter (cold, unsalted, and gluten-free)
- 0.75 cup Milk (gluten-free, any type)
- 2.25 teaspoons Active dry yeast
- 2 large Eggs
- 1 cup Ground almonds
- 1 teaspoon Almond extract
- 0.5 cup Powdered sugar
- 1 teaspoon Vanilla extract
- 0.25 cup Sliced almonds
Instructions
In a large bowl, combine the gluten-free pastry flour, xanthan gum, granulated sugar, and salt.
Cut the cold butter into small cubes and add them to the flour mixture. Use a pastry cutter or two forks to cut the butter into the flour until the mixture resembles small peas.
In a small saucepan, warm the milk until lukewarm (about 110°F). Add the yeast to the milk and let it sit for 5 minutes to activate.
Beat one egg and add it to the yeast mixture. Stir until combined.
Gradually pour the wet ingredients into the dry ingredients, mixing until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and gently knead until the dough comes together. Wrap in plastic wrap and refrigerate for 30 minutes.
Roll the chilled dough into a rectangle, about 1/4 inch thick. Fold it into thirds and turn 90 degrees. Roll out again and repeat the folding process two more times. Refrigerate for another 30 minutes.
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Prepare the almond filling by mixing ground almonds, powdered sugar, 1 egg, almond extract, and vanilla extract in a small bowl until smooth.
Roll out the dough into a large rectangle and spread the almond filling evenly on one half of the dough.
Fold the other half of the dough over the filling and press gently to seal the edges.
Cut the dough into triangles and roll each triangle into a crescent shape.
Place the croissants onto the prepared baking sheet and brush the tops with a lightly beaten egg to glaze.
Sprinkle with sliced almonds and bake in the preheated oven for 18-20 minutes or until golden brown.
Allow the croissants to cool on a wire rack before serving.
Nutrition Facts
Calories |
4317 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 285.9 g | 367% | |
| Saturated Fat | 135.5 g | 678% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 914 mg | 305% | |
| Sodium | 2645 mg | 115% | |
| Total Carbohydrate | 371.6 g | 135% | |
| Dietary Fiber | 30.9 g | 110% | |
| Total Sugars | 115.2 g | ||
| Protein | 71.7 g | 143% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 767 mg | 59% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1967 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
