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Biscoff Croissants (cookie butter croissants)

These biscoff croissants (cookie butter croissants) are a combo of two of my favourite things, almond croissants and biscoff. They are so easy to make, look SO impressive and taste worthy of a French bakery, but packed with cookie butter flavour!

Basically… Biscoff + Almond Croissants = Heaven!

What is an almond croissant made of?

Almond croissants are made with day-old (or older) stale croissants and filled with a paste that is primarily made with ground almonds, butter, sugar, eggs, flour and some vanilla and almond extract. The croissants are also coated in simple syrup before they are baked and voila, almond croissants!

Ingredient Notes

The ingredients that go into these biscoff croissants 

Croissants – of course! We need croissants to make biscoff croissants and in this case the more stale the better

Butter – adds so much moisture, fat and flavour

Sugar – provides sweetness and makes the croissants softer

Biscoff Spread – binds the croissant filling together, adds so much cookie butter flavour and is basically the star of the show!

Ground Almonds / Almonds Meal – provides so much texture and nutty almond flavour

Flour – adds more density and body to the filling

Vanilla Paste or Extract – adds so much flavour, depth and that classic vanilla smell

Almond Paste or Extract – is key to get that classic bakery style almond croissant flavour and works so well with the biscoff flavour

Salt – balances everything out and enhances all of the flavours

Slivered / Flaked Almonds – goes crisp in the oven, adds so much flavour and makes the croissants so pretty!

Water – to make the simple syrup with

Icing Sugar – to make the croissants beautiful and add a little more sweetness

Biscoff Biscuits – Optional, but makes the croissants beautiful and who could say no to more biscoff?!

How to make Biscoff Croissants – step by step

1. Make the syrup by boiling together the sugar and water in a saucepan until, all the sugar completely dissolves, then take off the heat and add in vanilla extract and almond paste (extract) 
2. Whisk together the softened butter and biscoff spread (cookie butter spread) till light and fluffy
3. Then, add in the sugar and mix well
4. Now, crack in one egg and whisk to combine
5. Add in the vanilla, almond paste or extract, ground almonds, salt and flour and mix to fully combine
6. Slice open the croissants and place onto a lined baking tray, cut sides up
7. Brush the cut sides of the croissants generously with the syrup
8. Pipe or spread the biscoff almond filling into the croissants and place on the croissant tops
9. Coat the top of the croissants with the almond syrup using a pastry brush
10. Pipe on some more filling and press on lots of flaked almonds
11. Place in a preheated oven at (180°C / 355°F / gas mark 4) and bake for 12 – 15 minutes until the croissants are golden brown
12. Once baked, sift on some icing sugar and drizzle on some more melted biscoff spread, optionally you can top the croissants with a biscoff biscuit as well.
13. Enjoy!

How do you reheat these biscoff croissants:

I honestly love day old pumpkin spice almond croissants at room temp but, if you want to reheat them here’s how: Place the croissants onto a lined baking tray and place into a preheated oven at (180°C / 360°F / gas mark 4) for about 5 minutes (around 10 mins if they are frozen), making sure to keep a close eye on them as they can very easily burn. Another method would be to use a microwave they won’t be as crisp but they will be warm

NOTE: If you plan to reheat or freeze your croissants don’t top with icing sugar when they first bake, you can add some once they have reheated.

How should you store the biscoff croissants? 

These biscoff croissants are best hot out of the oven, and they stay fresh, buttery, and flaky for up to 3 days, if stored in an airtight container or plastic bag. Or a week if stored in an airtight container in the fridge.

How long do these biscoff croissants last?

Around 3 days at room temp in an airtight container or plastic bag, a week in the fridge, also in an airtight container or plastic bag and around 3 months in the freezer, in a freezer safe container or plastic bag, if frozen correctly.

Can you freeze these biscoff croissants?

Yes! You can freeze them and pop them into the oven for fresh biscoff croissants anytime of the year. To freeze, make sure to let the croissants get to room temperature and don’t add any icing sugar, melted biscoff  or the biscoff biscuits on top. Then, simply place them into a freezer safe container or plastic bag and they should last around 3 months.

Can you make biscoff croissants without stale croissants?

Yes! Simply slice open the croissants and let them sit out to dry, cut sides up, for 15 minutes and then make the rest of the recipe as instructed. (You can leave them out to dry while you make the syrup and the filling!)

Tips and Tricks – Biscoff Croissants (cookie butter croissants)

• Use parchment paper –  to line the trays, this will make cleanup easier and ensure that croissants won’t stick
• Store the biscoff croissants – in a airtight container or plastic bag and store at room temperature, they should last for about 3 days
• If you don’t have stale croissants – simply slice them open and place them cut side up to dry out for 15 minutes
• If you don’t like that strong almond flavour – simply add less almond extract / paste, or you could even leave it out!
• To fill the croissants – use a piping bag, a food bag, or simply the back of a spoon the spread out the mixture

The recipe video is on my Tik Tok and IG  – please tag @aceofspoons_ if you make this recipe