Esta Pan de croissant de almendras is a delicious egg-free and dairy-free bread made with just a few ingredients and loaded with all the flavors you like from classic almond croissants.
Aunque la receta completa está justo debajo, no te pierdas todos mis consejos más abajo, que incluyen sustituciones de ingredientes, mis trucos de cocina y fotos paso a paso.
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Pan de croissant de almendras
Esta Pan de croissant de almendras is a delicious egg-free and dairy-free bread made with just a few ingredients and loaded with all the flavors you like from classic almond croissants.
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Porciones: 12 rebanadas
Calorías: 332.6 kcal
Ingredientes
- 1 ¾ tazas de Harina con levadura - (nota 1)
- ¾ taza de Harina de almendra - (nota 2)
- ½ taza de Aceite de oliva de sabor suave - (nota 3)
- ¾ taza de Leche de almendras con vainilla sin azúcar - (nota 4)
- ¼ taza de Yogur sin lácteos - (nota 5)
- 1 taza de Azúcar de caña sin refinar - (nota 6)
- 1 cucharadita de Extracto de almendra - (nota 7)
Mazapán
- ½ taza de Harina de almendra
- ¼ taza de Aceite de oliva de sabor suave
- ¼ taza de Azúcar de caña sin refinar
- 1 cucharadita de Extracto de almendra
Para decorar
- ⅓ taza de Almendras laminadas
Instrucciones para la impresión en alta definición
- Preheat the oven to 350°F (180°C). Line a 9-inch x 5-inch loaf pan with parchment paper. Slightly oil with cooking oil spray. Set aside.
- In a mixing bowl, add self-rising flour, almond flour, sugar, and whisk to combine.
- Whisk in oil, yogurt, almond milk, and almond extract.
- Whisk to form a smooth batter with no lumps.
- Pour the batter into the prepared loaf pan. Set aside.
- In another shallow bowl, prepare the topping. Stir almond flour, sugar, oil, and almond extract until it looks like a dry crumbly paste.
- Drop dollops of the topping on top of the bread, and press them with the back of a spoon to stick to the bread batter. Swirl the batter a few times using the tip of a knife or a spoon. Make sure there are no voids in your batter after this step. If you do see some, use a spoon to press and smooth the top so the batter is compact in the pan.
- Sprinkle sliced almond on top.
- Bake the bread on the center rack of your oven at 350°F (180°C) for 65-75 minutes. Make sure you foil the top of the pan after 40 minutes to prevent the top from darkening too fast. Check baking time often, from 60 minutes. Insert a toothpick in the center of the bread; it should come out clean or with a tiny bit of the topping on the toothpick.
- Cool down for 10 minutes in the pan, then for 3 hours at room temperature on a cooling rack, or overnight. Don't cut the bread before it has reached room temperature, or it will be crumbly and fragile.
- Dust icing sugar on top of the bread just before slicing if desired.
Notas
notas 1: To make your batch of self-rising flour, whisk 2 1/2 teaspoons of baking powder in 1 3/4 cups of all-purpose flour. For a gluten-free option, use my convertidor sin gluten, pero no olvides el polvo para hornear.
notas 2: Or almond meal, but the bread will be darker in color, dryer, and a bit gritty. I highly recommend ultra-fine almond flour for the best taste.
Nota 3: You can use any oil with a light flavor.
notas 4: Any dairy-free milk works in this recipe, like oat milk or soy milk.
Nota 5: Or more plant-based milk.
notas 6: Any granulated sweetener works for this recipe, including coconut sugar, but the bread batter will be darker.
Nota 7: This is the key ingredient that adds the almond croissant flavor, do not skip!
Almacenamiento: Store the bread in the fridge in an airtight cake box for up to 4 days. Freeze up to 1 month in airtight Ziploc bags. Thaw the day before at room temperature.
Nutrición
Servicio: 1rebanada | Calorías: 332.6kcal | Carbohidratos: 32.6g | Proteína: 5.4g | Grasa: 21.1g | Grasa saturada: 2.4g | Grasa poli-insaturada: 2g | Grasa monosaturada: 10.8g | Grasas trans: 0.001g | Sodio: 47.8mg | Potasio: 38.2mg | Fibra: 2.1g | Azúcar: 13.8g | Vitamina A: 0.4IU | Vitamina C: 0.6mg | Vitamina D: 0.1pg | Calcio: 59.4mg | Hierro: 0.8mg | Magnesio: 11.5mg | Fósforo 30mg | Zinc: 0.2mg
Ingredientes y sustituciones
Este párrafo te ofrece todos mis consejos para elegir los ingredientes adecuados. Para ver la receta completa con las medidas, ¡desplázate hasta la tarjeta de recetas al final de la publicación!Ir a la receta completa
Solo necesitas unos pocos ingredientes sencillos para preparar esta receta. Aquí te explicamos cómo elegirlos y sustituirlos.
- Harina con levadura – This provides the structure and the lift needed for the bread to rise. You can also make your own by mixing all-purpose flour with baking powder.
- Harina de almendra – It adds a rich, nutty flavor and a moist, tender crumb that mimics a croissant filling. You can use almond meal instead, though the texture will be a bit more rustic.
- Aceite de oliva de sabor suave – This ingredient brings moisture and richness without a heavy olive taste. Avocado oil or melted coconut oil are also great choices.
- Leche de almendras con vainilla sin azúcar – It adds the liquid base and a subtle hint of vanilla. Soy milk, oat milk, or cashew milk work perfectly here too.
- Yogur sin lácteos – This helps create a soft, tender texture and adds a touch of moisture. If you don’t have any, extra plant-based milk or even unsweetened applesauce are fine.
- Azúcar sin refinar – This sweetens the loaf and helps the top caramelize. Coconut sugar or any granulated sweetener will also work.
- Extracto de almendra – It gives the bread that iconic, fragrant marzipan flavor that defines an almond croissant.
- Almendras laminadas – These add a lovely crunch and a professional look to the finished loaf
How to Make Almond Croissant Bread (in Pictures)
Consejos de repostería de Carine
Let me share a few more tips for a perfect sweet bread.
- Monitor Baking Progress – I suggest checking the bread with a toothpick starting at the 60-minute mark, as this thick loaf often needs a full 70 minutes to bake through.
- Prevent Over-Browning – I recommend covering the pan with foil after 40 minutes to keep the top from getting too dark while the center finishes cooking.
- Fill Air Gaps – When I swirl the topping into the batter, I use the back of a spoon to smooth the top and ensure the batter fills any voids so the loaf stays compact.
- Practica la paciencia – I always let the bread cool completely before slicing, as cutting it while warm makes it too fragile and crumbly to handle.
Do you have a gluten free version of this recipe?
Simply use my gluten-free conversion guide aquí.
I haven’t yet baked this bread. I have a package of almond paste in my pantry that I have been wondering what to do with. Would it be a good substitute for your homemade almond paste? It is wrapped tightly and doesn’t seem that it would be as soft as your homemade. Thanks so much. This looks so good.
I am pretty sure yes! Then the quantity you should use is hard to tell. Make sure you don’t over use the paste, or it won’t bake through nicely.
¡Carine, esta es la mejor receta que he probado!
sounds great but what’s the size of the tin?
It’s written in the recipe card above, a 9×5 inches loaf pan.
¡asombroso!
can we use allulose instead of sugar? thanks
Allulose doesn’t melt and firm up like sugar. Your bread might fall apart. To reply to your next question about wholewheat, it should work but expect a dryer texture and also don’t forget to add the baking powder by cup of flour as this recipe calls for self-rising flour and the baking powder is already incorporated.
Going to give this a go!
Let me know how it goes!