Almond Cornetto: Authentic Italian Almond Croissant

Indulge in the delicate flavors of Italy with our Almond Cornetto — a buttery, flaky Italian croissant filled with rich almond cream. It’s an easy, home-baked twist on the classic almond croissant, perfect for breakfast or brunch.

Some readers asked how to transform day-old Cornetti (Italian croissants) into Almond Cornetti, or Cornetto alle Mandorle. This method works beautifully with homemade croissants or slightly stale store-bought ones: simply brush them with a sweet almond syrup, fill with almond cream (frangipane), top with sliced almonds and bake until golden.

If you don’t have almond cream on hand, it’s easy to make from almond meal, butter, sugar, eggs and a touch of flour. You can prepare the frangipane up to five days in advance and keep it chilled, or freeze it for longer storage.

Ingredients

Gather these ingredients for about 5 large Almond Cornetti (adjust quantities to scale).

• Five large Cornetti — homemade or store-bought croissants. If using fresh store-bought croissants, slice them the night before and let them dry slightly to simulate day-old pastry.
• Almond cream (frangipane) — made from almond meal (ground almonds), sugar, butter, eggs, a bit of flour and vanilla. Prepare one batch; you can swap almonds for other nuts if desired.
• Water — for the simple syrup.
• Almond extract — optional but recommended for a stronger almond aroma in the syrup.
• Sugar — for the syrup.
• Sliced almonds — for the topping and added crunch.

How to Make Almond Cornetto

Follow these straightforward steps for perfectly filled and twice-baked Almond Cornetti.

1. Prepare a simple almond syrup: combine water, sugar and a splash of almond extract in a saucepan. Bring to a boil over medium heat, then reduce to a simmer and cook for 3–4 minutes while stirring. Remove from heat and pour into a wide bowl to cool slightly.
2. Slice each Cornetto horizontally. Briefly dip both halves into the warm syrup for 1–2 seconds so they absorb some moisture and flavor. Place the bottom halves, cut side up, on a parchment-lined baking sheet.
3. Spread or pipe a generous layer of almond cream onto each bottom half (1 to 4 tablespoons depending on how much filling you like).
4. Return the top halves to the pastries, then add another spoonful of almond cream over each top.
5. Sprinkle sliced almonds over the filled Cornetti and bake in a preheated oven until the nuts are golden and the frangipane is set — about 15–18 minutes for lighter fillings and 25–28 minutes for heavier fillings.

Tips

• Fill each cornetto with 1–4 tablespoons of almond cream depending on how rich you want them. More filling increases bake time; check doneness by ensuring the frangipane is set.
• If you prefer, brush the syrup onto the croissants with a pastry brush instead of dipping to control moisture more precisely.
• Cornetti often brown more deeply than classic croissants. If tops are darkening too fast while the filling still needs time, tent the pastries with aluminum foil to prevent burning.
• For extra almond depth, add 2–3 tablespoons of an almond liqueur to the syrup.
• This method yields 5–8 large Cornetti or 12–15 smaller pastries. Double the almond cream and syrup to scale up.
• Let the pastries cool on the baking sheet for 20 minutes before transferring to a wire rack to finish cooling.
• If all you have are fresh croissants, slice and bake them 8–10 minutes first to dry them slightly before following the filling and baking steps.

Storage

Store Almond Cornetti in an airtight container at room temperature for up to two days. For longer storage, wrap each pastry tightly in plastic, place in freezer bags, and freeze for up to three weeks. To reheat, bring to room temperature and warm in a 325°F (160°C) oven for about 10 minutes until crisp and warmed through.

Other Italian Almond Recipes to Try

Explore more almond-forward Italian treats such as pignoli cookies, Italian rainbow cookies, and torta caprese for additional inspiration.

Recipe Summary

Title: Almond Cornetto Recipe

Summary: Italian croissants brushed with almond syrup, filled and topped with almond cream and sliced almonds, then baked until golden.

Prep time: 15 minutes

Cook time: 25 minutes (varies by filling amount)

Servings: About 5 large cornetti

Author: Dikla Levy Frances

Ingredients (concise)

• 5 large Cornetti or croissants
• 1 batch almond cream (frangipane)
• 1 cup (240 ml) water
• 1/2 cup (100 g) sugar
• 1 tablespoon almond extract
• 1 cup (100 g) sliced almonds

Instructions (concise)

1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Make simple syrup by boiling water, sugar and almond extract, then simmer 3–4 minutes.
3. Slice Cornetti horizontally and briefly dip the cut sides in warm syrup.
4. Place bottoms on a baking sheet and spread 1–4 tablespoons almond cream on each.
5. Replace tops, add more almond cream on top if desired, sprinkle with sliced almonds and bake until golden and set.