Close-up of Chocolate Almond Croissant, as seen on The Pioneer Woman, season 33.
Recipe courtesy of Ree Drummond

Chocolate Almond Croissants

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  • Level: Easy
  • Total: 30 min
  • Active: 15 min
  • Yield: 6 servings
These are one of the best sellers in Ree’s bakery at her Mercantile and she has adapted the recipe for the home cook. The great thing about this recipe is that your croissants do not have to be fresh. The bakery uses day old croissants for this recipe, and when they are baked, they are as good as new.


Almond Cream:

To Build:

Chocolate Drizzle:


  1. Preheat the oven to 350 degrees F.
  2. For the almond cream: Add the almond paste, butter, coffee and egg yolk to a food processor. Process until smooth. Add the flour and salt and pulse to combine.
  3. To build: Slice the croissants in half lengthwise and set the bottom halves onto a sheet pan, cut side up. Add about a tablespoon of the almond cream to the bottom half of each croissant. Place a half ounce of the chocolate bar, breaking it half if needed, on top of the almond cream, covering the length of the croissant. Top each with the other halves of the croissants, placing them cut side down onto the chocolate. Spread the tops with another tablespoon or so of the almond cream then sprinkle the tops with the sliced almonds.
  4. Bake until the almonds are golden and the cream has slightly set, 13 to 15 minutes. Remove and allow to cool.
  5. For the chocolate drizzle: While the croissants are cooling, add the chocolate and cream to a microwave-safe bowl. Microwave in 15 seconds increments, stirring between each, until smooth. Alternatively, combine the two in a double boiler on the stove.
  6. Once the croissants have cooled, dust each with powdered sugar. Drizzle over the melted chocolate and cream, then serve.