There’s something about the scent of warm butter and toasted almonds that takes me straight back to an old kitchen table, where laughter lingered and recipes were passed with a knowing wink. These Matcha Almond Croissants are that kind of comfort—bright with green tea and wrapped in buttery nostalgia. Make a pot of tea, and let the house fill up with something gentle and golden.
Why make this recipe
Because it’s a little bit fancy and a whole lot of heart — perfect for a slow Sunday morning, a neighborhood potluck, or to tuck into a lunchbox for someone you love. The matcha adds a gentle, fragrant lift to the almond frangipane, and the croissant’s flaky warmth makes each bite feel like a small celebration.
How to make Matcha Almond Croissants
Ingredients:
- 100 g granulated sugar
- 100 g water
- 115 g unsalted butter, softened to room temperature
- 100 g almond flour
- 60 g powdered sugar
- 1 tablespoon matcha powder
- 1/8 teaspoon salt
- 2 large eggs, room temperature
- 4 croissants
- sliced almonds, for topping
- powdered sugar, for dusting
Directions:
- In a small saucepan, stir together sugar and water. Heat until the sugar has dissolved. Reserve a third for later use and cool the rest.
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a bowl, beat the softened butter until creamy.
- Add almond flour, powdered sugar, matcha powder, and salt. Mix until combined.
- Add eggs one by one, mixing well after each addition.
- Transfer the mixture to a piping bag.
- Slice croissants in half lengthwise and brush the cut sides with simple syrup.
- Pipe frangipane filling into the bottom halves of the croissants and place the tops back on.
- Pipe more frangipane on top and sprinkle with sliced almonds.
- Bake for 25-30 minutes until golden brown and crispy.
- Let cool on a wire rack for 10 minutes then dust with powdered sugar before serving. Enjoy warm or cooled.
How to serve Matcha Almond Croissants
Serve these warm with a steaming cup of tea or coffee. They’re lovely for brunch stacked on a pretty platter, or wrapped in wax paper for a picnic. A light dusting of powdered sugar right before serving makes them feel like a treat from the neighborhood bakery.
How to store Matcha Almond Croissants
Keep any leftovers in an airtight container at room temperature for up to 2 days. If you need to store longer, wrap individually and freeze for up to 1 month — thaw at room temperature and warm briefly in a low oven to refresh the crisp edges.
Tips to make Matcha Almond Croissants
- Use room-temperature butter and eggs so the frangipane mixes smoothly.
- Don’t skip the simple syrup brush; it keeps the croissant interior tender and makes the filling marry with the pastry.
- If your matcha is clumpy, sift it with the powdered sugar before mixing to avoid green specks.
- Keep an eye on oven time; ovens vary, and you want a golden, not overly dark, finish.
Variations
- Lemon zest: Add a teaspoon of lemon zest to the frangipane for a citrus spark.
- Chocolate chip: Fold a handful of mini white chocolate chips into the filling for a sweet contrast to the matcha.
- Maple almond: Swap the simple syrup for a light brush of maple syrup for a warm, autumnal twist.
FAQs
Q: Can I make the frangipane ahead of time?
A: Yes — you can make the frangipane and refrigerate it in an airtight container for up to 2 days. Bring it back to room temperature and give it a quick stir before piping.
Q: What kind of matcha should I use?
A: For baking, a culinary-grade matcha is perfect — it’s robust and holds up well in mixtures. Reserve the ceremonial grade for whisked tea.
Q: Can I use a different pastry instead of croissants?
A: You can try brioche or puff pastry, though the final texture and baking time will differ. Croissants give that flaky, buttery contrast that pairs so well with almond filling.
Q: Are these very sweet?
A: They’re framed by almond richness and matcha earthiness, so they’re moderately sweet. You can reduce the powdered sugar slightly if you prefer less sweetness.
Conclusion
If you’d like a lovely visual guide or another homey take on these treats, I find inspiration in recipes like Matcha Almond Croissants – Teak & Thyme, which has a warm, approachable feel. For a slightly different spin with handy step-by-step photos, take a look at Matcha Almond Croissants | Sift & Simmer.
Come on back and tell me how they turned out — there’s nothing sweeter than a kitchen full of fresh pastries and the sound of someone taking that first, delighted bite.
Matcha Almond Croissants
Ingredients
Method
- In a small saucepan, stir together sugar and water. Heat until the sugar has dissolved. Reserve a third for later use and cool the rest.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, beat the softened butter until creamy.
- Add almond flour, powdered sugar, matcha powder, and salt. Mix until combined.
- Add eggs one by one, mixing well after each addition.
- Transfer the mixture to a piping bag.
- Slice croissants in half lengthwise and brush the cut sides with simple syrup.
- Pipe frangipane filling into the bottom halves of the croissants and place the tops back on.
- Pipe more frangipane on top and sprinkle with sliced almonds.
- Bake for 25-30 minutes until golden brown and crispy.
- Let cool on a wire rack for 10 minutes then dust with powdered sugar before serving.