One of my favourite things — actually, two of my favourite things — are classic French bakeries that envelop you in the comforting smell of brown butter, sugar and warm yeasty bread the moment you walk through the door, and the second is what I immediately search for upon entering such a sanctuary: an almond croissant.
I can’t go past them. I mean, I can certainly purchase many other treats to accompany it, but the almond croissant will always hold first place in my heart and stomach.
Now, as much as I love them, they are a lot of effort to make at home. It takes some dedication and patience to perfect croissant dough and, well, I’ve learnt over the years that I prefer to go to my favourite bakery knowing that although I know my way around a kitchen and have a way with pastry, my efforts just won’t compare.
However, I was game to try and emulate the best parts of an almond croissant in a bar cookie version: a Brown Butter Almond Croissant Bar. It has all the aromas of its namesake, loaded with almond cream and topped with caramelised buttery almonds.
Now, it’s no replacement for the real deal, but if you enjoy baking without the full-blown weekend affair that croissant making can become, you’ll find these well worth it. Even my harshest critic — my teenage daughter, who would eat sweets for a living if she could — attested that they really are reminiscent of an almond croissant.
So, if you’re craving that delectable French treat and want a shortcut that gets pretty close to the mark on flavour, give these a go. Save the perfectly laminated pastry for your favourite bakery.
If you want to other equally delicious gluten free options, try these gluten free linzer bars or other gluten free baked goods here
Worth Making?
Yes — You want a bar cookie that is a little more elevated than a typical blondie or shortbread bar.
Yes— A really good almond croissant gets you as excited as it gets me.
Skip it — If you can’t be bothered browning butter, its a key part of the flavour profile.
Skip it — You’re after a quick, classic cookie bar with minimal fuss.
Brown Butter Almond Croissant Bars
Ingredients
Brown Butter Almond Base
- 170 grams unsalted butter
- 90 grams fine white rice flour
- 45 grams cornflour/cornstarch
- 90 grams almond meal
- 70 grams caster sugar
- 1 large egg yolk
- 1/2 tsp fine sea salt
- 1 tsp vanilla extract
Frangipane
- 70 grams unsalted butter
- 50 grams caster sugar
- 90 grams almond meal
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp dark rum
- 1/4 tsp fine sea salt
Salted Caramelised Almond Topping
- 70 grams flaked almonds
- 20 grams unsalted butter
- 15 grams honey
- 15 grams caster sugar
- 15 ml thickened cream
- 1/4 tsp fine sea salt
Instructions
Brown Butter Almond Base
- Place the 170g butter in a saucepan over medium heat.
- Allow it to melt and foam, stirring or swirling occasionally. Continue cooking until the milk solids on the bottom become deep golden brown and the butter smells intensely nutty.
- Don’t stop at pale gold. That properly toasted beurre-noisette flavour is important here.
- Immediately pour the butter into a mixing bowl, making sure you scrape in all the browned milk solids.
- Leave to cool for 10–15 minutes. It should still be liquid but no longer hot.
- Preheat the oven to 170°C conventional / 150°C fan. Line a 20cm square baking tin with baking paper, leaving enough overhang to lift the finished bars out.
- Combine the GF flour blend, almond meal, caster sugar and salt. Add the cooled brown butter, egg yolk and vanilla.
- Mix until you have a soft, short dough that holds together when squeezed.
- If the dough still won’t hold together, add 1 tablespoon cold milk. Add a second tablespoon only if genuinely necessary.
- Set aside approximately 120g dough for the topping. Press the remainder evenly into the base of the prepared tin. Don’t pack it down excessively—you want a short, tender texture rather than a hard biscuit.
- Bake for 8-10 minutes, until set and just beginning to colour around the edges. Remove from the oven and leave for about 10 minutes.
Frangipane
- While the base is baking, beat the softened butter and caster sugar until smooth and slightly lighter. Add the almond meal and mix.
- Beat in the egg, followed by the vanilla, optional rum and salt. You should have a soft, spreadable almond cream.
- Gently spread the frangipane over the partially baked base.
- Break the reserved brown-butter dough into irregular pieces and scatter them over the frangipane. Don’t cover the entire surface. You want some frangipane visible between the pieces.
Salted Caramelised Almond Topping
- Place the butter, honey, caster sugar, cream and fine sea salt in a small saucepan. Heat gently until the butter has melted and everything is combined.
- Bring to a gentle simmer, then immediately remove from the heat. Fold through the flaked almonds until lightly coated.
- Spoon small clusters of caramelised almonds over the top of the bars, distributing them between the exposed frangipane and pieces of brown-butter dough.
- Finish with a small pinch of flaky sea salt. Return to the oven and bake for 22–28 minutes.
Make it your own way
- Add extra rum: An extra teaspoon of dark rum in the frangipane adds warmth and makes the almond flavour a little more grown-up.
- Turn up the salt: Be generous with flaky sea salt over the caramelised almonds. That salty hit against the frangipane is part of what makes these work.
- Add extra topping: Double the topping for a richer and more caramel/crunchy top
- Make them extra crunchy: Take the caramelised almonds to a deep golden brown. Pale almonds won’t give you nearly the same toasted, slightly bitter contrast.
- Cut them small: These are rich. Smaller squares work particularly well with coffee and make them an easy addition to a dessert or afternoon-tea spread.
