The Best Giant Gingerbread Almond Croissant Recipe Ever Baked

Decadent pastries reach new heights with this giant gingerbread almond croissant that blends classic French bakery techniques with warm holiday spices.

Layers of buttery, flaky dough promise a luxurious breakfast experience.

Delicate almonds and rich gingerbread flavors intertwine in every golden, crisp bite.

The croissant stands as a showstopping treat that elevates your morning routine.

Bakery-style indulgence meets festive charm in this irresistible pastry.

Bakers of all skill levels can recreate this stunning breakfast masterpiece with simple ingredients and a touch of passion.

Prepare to impress and delight with this extraordinary croissant that turns an ordinary morning into a gourmet celebration.

Best Storage Advice for Giant Gingerbread Almond Croissant

• Store leftover gingerbread almond croissants in an airtight container in the refrigerator for up to 3 days. Wrap each piece individually in plastic wrap to maintain freshness and prevent moisture loss.
• Carefully wrap individual pieces in plastic wrap, then place in a freezer-safe container or freezer bag. Frozen croissants can be stored for up to 2 months without losing quality.
• Preheat oven to 325F. Place croissants on a baking sheet and warm for 8-10 minutes until heated through. Cover loosely with foil to prevent over-browning and maintain crispness.

FAQs

• What makes the almond filling unique?

The almond filling combines softened butter, egg, almond flour, sugar, and both almond and vanilla extracts, creating a rich, nutty base that adds depth and creaminess to the pastry.

• Can I prepare the fillings in advance?

Yes, you can make both the almond and gingerbread fillings up to 2 days ahead. Store them in sealed containers in the refrigerator and bring to room temperature before assembling the croissants.

• Is this recipe good for holiday baking?

Absolutely! The gingerbread filling with its blend of brown sugar, molasses, and warm spices like cinnamon, nutmeg, and ginger makes this croissant perfect for holiday gatherings and festive occasions.

Why Everyone’s Talking About Giant Gingerbread Almond Croissant

• Discover a mouthwatering combination of almond and gingerbread fillings nestled between flaky puff pastry, creating a luxurious treat that tantalizes your taste buds.
• Slice the giant croissant into perfect portions, making it ideal for sharing at gatherings or enjoying as a special breakfast centerpiece that impresses everyone.
• Achieve professional-looking pastries with a golden-brown exterior, sprinkled almonds, and a dusting of powdered sugar that makes this dessert look like it came straight from a high-end bakery.
• Capture the warm, cozy flavors of gingerbread combined with the rich, nutty essence of almonds, bringing a delightful twist to traditional pastry recipes.

All You Need for Giant Gingerbread Almond Croissant

• Puff Pastry: A delicate and buttery dough that creates a light, flaky foundation for the giant croissant.

• Butter: Provides richness and smooth texture to the filling.
• Egg: Helps bind the almond filling together.
• Almond Flour: Adds nutty flavor and tender consistency.
• Sugar: Brings sweetness to the almond mixture.
• Almond Extract, Vanilla Extract: Enhance the overall almond flavor profile.
• Salt: Balances and intensifies the other ingredients.

• Brown Sugar: Delivers deep, caramel-like sweetness characteristic of gingerbread.
• Flour: Helps thicken the filling.
• Butter: Contributes richness and smooth texture.
• Molasses: Provides a rich, dark sweetness typical of gingerbread.
• Cinnamon, Nutmeg, Ginger: Classic warm spices that create the signature gingerbread flavor.
• Salt: Balances the sweet and spicy elements.

• Sliced Almonds: Add crunch and nutty texture to the top of the pastry.
• Egg Wash: Creates a golden, shiny surface when baked.
• Powdered Sugar: Optional sweet dusting for extra presentation and flavor.

Tools and Equipment for Baking Giant Gingerbread Croissant

• Mixing bowls: Medium-sized for preparing almond and gingerbread fillings.
• Measuring cups and spoons: Essential for accurate ingredient measurements.
• Whisk or spatula: For mixing ingredients smoothly.
• Baking sheets: Two lined with parchment paper for even baking.
• Parchment paper: Prevents sticking and helps with clean release.
• Sharp knife: For cutting puff pastry sheets precisely.
• Pastry brush: Used for applying egg wash.
• Cutting board or work surface: For rolling and preparing pastry.
• Cooling rack: Allows pastries to cool evenly after baking.

How to Make a Giant Gingerbread Almond Croissant

Step 1: Warm Up the Oven

Crank the oven to a toasty 375F.

Grab two baking sheets and line them with parchment paper, creating the perfect stage for your pastry masterpiece.

Step 2: Whip Up Almond Magic

• Softened butter
• Egg
• Almond flour
• Sugar
• Almond extract
• Vanilla extract
• Salt

Stir until the mixture becomes a smooth, creamy dream.

Set aside and let the flavors mingle.

Step 3: Craft Gingerbread Goodness

• Brown sugar
• Flour
• Butter
• Molasses
• Cinnamon
• Nutmeg
• Ginger
• Salt

Mix until everything comes together in a delightful, spicy harmony.

Step 4: Prepare Pastry Canvas

Dust your work surface with a light sprinkle of flour.

Gently roll out the puff pastry sheet into a large rectangle.

Slice the sheet in half lengthwise.

Transfer one half to your prepared baking sheet.

Step 5: Layer Flavor Foundations

Spread a quarter of the almond mixture across the pastry, leaving a small border.

Top this with a quarter of the gingerbread filling, creating a delectable flavor landscape.

Step 6: Crown with Pastry

Brush the edges with egg wash.

Carefully place the second pastry half on top.

Gently press the edges to seal in all that deliciousness.

Step 7: Decorate with Delights

Brush the top with egg wash.

Spread another quarter of gingerbread filling, followed by a quarter of almond filling.

Generously scatter sliced almonds across the surface.

Step 8: Duplicate the Delicacy

Repeat the entire process with the second puff pastry sheet, using the remaining filling mixtures.

Step 9: Chill Out

Pop both pastry creations into the refrigerator for 15-20 minutes to firm up and intensify the flavors.

Step 10: Bake to Perfection

Slide the sheets into the oven.

Bake for 28-32 minutes until the pastry puffs up and turns a deep golden brown.

If the almonds start to darken too quickly, shield them with foil.

Step 11: Serve and Celebrate

Allow the pastries to cool for 10 minutes.

If desired, dust with a snowfall of powdered sugar.

Slice each giant croissant into 6-8 pieces.

Dive in and enjoy your culinary masterpiece!

Pro Tips for Flaky, Flavorful Gingerbread Croissant

• Refrigerate the assembled pastry for 15-20 minutes before baking to help create a crispier, more flaky texture.
• If the sliced almonds start to brown too quickly, cover the pastry with foil to prevent over-browning while allowing the pastry to continue baking.
• Use a pastry brush to evenly spread egg wash around the edges, ensuring a golden-brown seal and helping the layers stick together.
• Cut the giant croissant into 6-8 pieces for versatile serving sizes, perfect for sharing or individual portions.
• Dust with powdered sugar just before serving to create a beautiful, elegant finish that adds a touch of sweetness.

New Ways to Vary Your Gingerbread Almond Croissant

• Vegan Spice Delight: Replace butter with coconut oil, use flax egg instead of regular egg, and swap almond flour for ground cashews to create a plant-based version with similar rich flavors.
• Gluten-Free Ginger Treat: Substitute puff pastry with gluten-free puff pastry or phyllo dough, ensuring those with wheat sensitivities can enjoy the same delectable layers of almond and gingerbread filling.
• Reduced Sugar Option: Use monk fruit sweetener instead of brown sugar, cut down on sugar quantities, and incorporate more warming spices like cardamom to maintain depth of flavor while lowering overall sugar content.
• Nutty Alternative: Replace sliced almonds with chopped pecans or walnuts, offering a different crunch and complementary flavor profile that enhances the gingerbread and almond notes.

Serving Up Giant Gingerbread Almond Croissant in Style

• Cozy Breakfast Companion: Pair this giant gingerbread almond croissant with a steaming mug of spiced chai latte or rich hot chocolate for a warm, comforting morning treat.
• Holiday Dessert Delight: Serve as a stunning centerpiece at winter gatherings, slicing into elegant portions that showcase the beautiful layers of almond and gingerbread fillings.
• Sweet Afternoon Indulgence: Create a delightful tea time experience by plating individual slices with a dollop of whipped cream and a sprinkle of extra cinnamon for added warmth and flavor.
• Festive Gift Option: Wrap cooled portions in parchment paper and tie with a festive ribbon for a homemade holiday gift that will impress family and friends with its artisan bakery feel.

Giant Gingerbread Almond Croissant Recipe

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4.7 from 34 reviews

• Total Time: 1 hour 15 minutes
• Yield: 8 1x

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Description

Parisian bakeries inspire this giant gingerbread almond croissant, blending classic French pastry techniques with holiday spice magic. Layers of buttery pastry, rich almond cream, and warming ginger create a festive breakfast treat you’ll eagerly share with friends.

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Ingredients

Scale 1x2x3x

Pastry

• 2 sheets puff pastry, thawed according to instructions
• 1 egg
• 1 tablespoon milk, for egg wash
• Sliced almonds, for topping

Almond Filling

• 5 tablespoons (2.5 ounces) salted butter, softened
• 1 egg
• 1 cup almond flour
• 1/2 cup granulated sugar
• 2 teaspoons almond extract
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Gingerbread Filling

• 1/2 cup brown sugar
• 1/4 cup all-purpose flour
• 1/4 cup (4 tablespoons) salted butter, melted
• 1 tablespoon molasses
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ginger
• Pinch of salt

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Instructions

1. Prepare workspace and equipment by heating oven to 375F and lining two baking sheets with parchment paper.
2. Create almond cream mixture by blending butter, egg, almond flour, sugar, almond extract, vanilla extract, and salt until smooth and uniform.
3. Develop gingerbread spice blend by combining brown sugar, flour, butter, molasses, cinnamon, nutmeg, ginger, and salt into a cohesive mixture.
4. Unfold puff pastry sheet on lightly floured surface, gently roll to expand rectangle shape, then slice lengthwise into two equal sections.
5. Transfer first pastry rectangle onto prepared baking sheet, evenly distribute 1/4 of almond cream across surface, maintaining 1/4″ border from edges.
6. Layer 1/4 of gingerbread spice mixture directly atop almond cream, ensuring consistent coverage.
7. Apply egg wash along pastry edges, carefully position second pastry rectangle on top, gently pressing perimeter to seal.
8. Brush entire top surface with egg wash, then artfully spread remaining gingerbread spice and almond cream layers.
9. Generously scatter sliced almonds across pastry surface for textural crunch.
10. Replicate entire assembly process with second puff pastry sheet and remaining filling mixtures.
11. Refrigerate assembled pastries for 15-20 minutes to stabilize structure before baking.
12. Bake at 375F for 28-32 minutes until pastry achieves deep golden color, covering with foil if almonds brown too quickly.
13. Allow croissants to cool 10 minutes, optionally dust with powdered sugar, then slice into 6-8 serving portions.

Notes

• Flour surface lightly to prevent sticking and ensure smooth pastry handling.
• Chill pastry before baking to help maintain crisp, flaky layers and prevent butter from melting too quickly.
• Use room temperature ingredients for smoother, easier mixing of almond and gingerbread fillings.
• Adjust spice levels in gingerbread filling to suit personal taste preferences, adding more or less of cinnamon, nutmeg, and ginger.

• Prep Time: 45 minutes
• Cook Time: 30 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 8
• Calories: 300
• Sugar: 18 g
• Sodium: 200 mg
• Fat: 20 g
• Saturated Fat: 10 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 40 mg