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Giant Gingerbread Almond Croissant

Giant Gingerbread Almond Croissant

A festive and indulgent Giant Gingerbread Almond Croissant that combines a flaky, buttery croissant dough with warm gingerbread spices and a crunchy toasted almond topping. Perfect for holiday brunches or cozy snack time, this impressive pastry fills your kitchen with irresistible aromas and your plate with seasonal joy.

  • Total Time: 3 hours
  • Yield: 1 giant croissant (serves 8-10) 1x

Ingredients

Scale

For the Croissant Dough

  • 4 cups all-purpose flour
  • 1 cup warm milk (about 110°F/43°C)
  • 2 1/4 tsp active dry yeast (1 packet)
  • 1/4 cup brown sugar
  • 1 tsp salt
  • 1 1/4 cups cold unsalted butter, cubed (for laminating)
  • 1 large egg (for dough and egg wash)

For the Gingerbread Spice Blend

  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves

For the Almond Gingerbread Filling

  • 1 cup almond flour
  • 1/4 cup brown sugar
  • 4 tbsp softened unsalted butter
  • 1 tsp vanilla extract
  • 1 tsp gingerbread spice blend (from above)

For the Topping

  • 1/2 cup sliced almonds, toasted
  • Powdered sugar (optional, for dusting)

Instructions

  1. Prepare the Dough: Activate the yeast by mixing it with warm milk and a pinch of sugar, letting it foam until bubbly. In a large bowl, combine all-purpose flour, brown sugar, salt, and the gingerbread spice blend. Cut cold, cubed butter into the flour mixture until pea-sized bits remain. Add the yeast mixture and one egg, gently kneading until a smooth, elastic dough forms. Cover and let it rise until doubled in size.
  2. Laminate the Dough: Roll the risen dough into a large rectangle. Spread a thin layer of softened butter over two-thirds of the dough. Fold the dough into thirds like a letter, then roll out again. Repeat this folding and rolling process two more times to create flaky layers. Chill the dough if it becomes too warm.
  3. Prepare the Almond Gingerbread Filling: In a bowl, mix almond flour, brown sugar, softened butter, vanilla extract, and the gingerbread spice blend until smooth and creamy. Set aside.
  4. Assemble the Croissant: Roll the laminated dough out one final time into a rectangle. Evenly spread a generous layer of the almond filling over it. Roll the dough tightly into a large loaf shape. Place on a parchment-lined baking sheet, brush the top with egg wash, and sprinkle generously with toasted sliced almonds.
  5. Final Rise and Bake: Allow the croissant to proof until puffed and nearly doubled. Preheat the oven to 375°F (190°C) and bake the croissant for 30-35 minutes until the crust is deep golden and crisp. Remove from oven and cool slightly. Dust with powdered sugar or drizzle a glaze as desired before serving.

Notes

  • Keep ingredients, especially butter, cold to achieve flaky layers. Chill dough between folds if needed.
  • Allow dough to fully proof for the best airy and light texture.
  • Spread almond filling gently on dough to avoid tearing.
  • Bake on the middle rack for even heat and to prevent burning.
  • Lightly toast almonds before topping to enhance aroma and crunch.
  • Store leftover croissant wrapped tightly at room temperature up to 2 days or freeze for up to 1 month.
  • Reheat gently in the oven at 325°F (160°C) for 8-10 minutes to keep crispness.
  • Author: Lina
  • Prep Time: 2 hours 30 minutes
  • Cook Time: 30-35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French-inspired
  • Diet: Contains gluten and nuts

Nutrition

  • Serving Size: 1 slice (1/10 of croissant)
  • Calories: 350
  • Sugar: 12g
  • Sodium: 150mg
  • Fat: 22g
  • Saturated Fat: 12g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 3g
  • Protein: 6g
  • Cholesterol: 75mg

Keywords: Giant Gingerbread Almond Croissant, holiday pastry, croissant recipe, gingerbread spices, almond croissant, festive baking, flaky croissant