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!
Equipment
- Pastry brush
- Piping bag or a spoon
- Baking trays
Ingredients
- 8 Croissants
- Flaked Almonds
- Icing Sugar
Almond Syrup
- 100 g caster sugar (1/2 cup)
- 125 ml water (1/2 cup)
- 1 tsp vanilla extract
- 1 tsp almond extract or paste (or 1/2 tsp of almond extract paste)
BIscoff Croissant Filling
- 60 g softened butter (4 tbsp)
- 100 g biscoff spread (cookie butter) (1/2 cup)
- 100 g caster sugar (1/2 cup)
- 1 egg
- 1 tsp vanilla extract or paste
- 2 tsp almond extract (or 1 tsp of almond extract paste)
- 1/2 tsp salt
- 100 g almond flour (almond meal) (1 cup)
- 25 g flour (3 tbsp)
Instructions
- 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)
- Whisk together the softened butter and biscoff spread (cookie butter spread) till light and fluffy
- Then, add in the sugar and mix well
- Now, crack in one egg and whisk to combine
- Add in the vanilla, almond paste or extract, ground almonds, salt and flour and mix to fully combine
- Slice open the croissants and place onto a lined baking tray, cut sides up
- Brush the cut sides of the croissants generously with the syrup
- Pipe or spread the biscoff almond filling evenly into the croissants and place on the croissant tops
- Coat the top of the croissants with the almond syrup using a pastry brush
- Pipe on some more filling and press on lots of flaked almonds
- 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
- 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.
- Enjoy!
Notes
- 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