If you want to refresh your favorite almond croissant, meet these Matcha Almond Croissants. This recipe keeps the buttery, flaky croissant you love and adds a subtle Asian twist with earthy matcha. The matcha gives a lovely green hue and a gentle, slightly bitter note that pairs perfectly with rich frangipane and optional sweet white chocolate.
I had fun experimenting with my miso almond croissants and naturally wanted a matcha version next. This recipe shows how one simple ingredient can give a classic pastry a new personality. Using store-bought croissants keeps the process quick and approachable—perfect for weekend brunch or a weekday treat.
Trang’s Recipe Highlights
- FLAVOR: Sweet, nutty almond cream balanced by the earthy, delicate bitterness of matcha.
- TEXTURE: Crisp, flaky exterior with a soft, creamy matcha almond filling and a lightly golden frangipane topping.
- EASE: Store-bought croissants make this an easy, impressive recipe that looks like it took hours.
Ingredients you’ll need
There are about 9–10 ingredients for these twice-baked matcha croissants. The full ingredient list with quantities and step-by-step instructions is available in the recipe card below.
A note on matcha
I recommend culinary-grade matcha for baking; it strikes a good balance of color and flavor at a reasonable price. It provides a vivid green tone and that characteristic matcha earthiness without being overpowering. Ceremonial matcha can be used but is pricier and not necessary for everyday baking.
Store-bought vs homemade croissants
Homemade croissants are wonderful, but store-bought ones are a practical shortcut that still delivers great results. I tested this recipe with Costco croissants—large and budget-friendly—and once filled and baked they taste like a fresh bakery treat. If your croissants are smaller, you may be able to make more than five.
If you don’t have croissants, consider using bread slices for a matcha bostock variation.
Serving suggestions
These are best served warm while the frangipane is still soft and the exterior is crisp. Reheat leftovers in the oven for a few minutes to restore the flaky texture—avoid the microwave if you want to keep that crispness. Pair with a matcha latte or a pot of green tea for a cozy combination.
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Matcha Croissants Recipe
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Equipment
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Food Processor (or stand mixer)
Ingredients
- 3 oz unsalted butter, room temperature (85 g)
- ¾ cup powdered sugar (78 g)
- 1 cup almond flour, packed (114 g)
- 1 tablespoon matcha powder (5 g)
- 1 tablespoon all-purpose flour (8 g)
- 1 large egg, cold
- 1 teaspoon pure vanilla extract
- 5 croissants (I used Costco croissants)
- A handful of white chocolate chips (optional)
- Sliced almonds for topping
- More powdered sugar for dusting
Instructions
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Beat butter and sugar – In a food processor, combine the butter and powdered sugar and process until creamy and fluffy, pausing to scrape down the bowl as needed.
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Add dry ingredients – Whisk almond flour, matcha, and all-purpose flour in a small bowl, then add to the processor and blend until fully incorporated, stopping to scrape the bowl if necessary.
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Add remaining wet ingredients – Lightly beat the egg and vanilla, then add slowly through the feed tube while the processor runs until the mixture is creamy and combined. Scrape the bowl to ensure even mixing.
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Chill – Transfer the matcha almond cream to a pastry bag (or a sealed zip-top bag), seal, and refrigerate for at least 2 hours.
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Preheat – Place the oven rack in the middle position and preheat to 350°F (175°C).
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Assemble – Slice each croissant in half. Snip a ½” hole from the pastry bag and pipe a line of almond filling into each bottom half. Add a few white chocolate chips inside if using. Replace the top half, then pipe a generous amount of filling on top following the croissant shape, dividing the filling across the five croissants.
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Bake – Sprinkle sliced almonds over the filling and bake for about 20 minutes, until the top of the frangipane is lightly golden. Remove and cool on a wire rack.
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Serve – Dust generously with powdered sugar and serve warm.
Notes
- Type of matcha: Use culinary matcha for baking. Ceremonial matcha is optional and more expensive.
- Almond flour vs almond meal: Either works in this recipe.
- White chocolate: Add inside the croissant if desired; it can slide off when placed on top.
- Mixing options: If you don’t have a food processor, a stand mixer or hand mixer will work.
- Yield: This recipe makes five croissants using large store-bought croissants; smaller croissants will yield more.
- Storage: Store in an airtight container at room temperature for a couple of days or refrigerate up to a week. Reheat in the oven for 5–7 minutes to refresh the crisp exterior before serving.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Like this recipe? Rate & comment below!More classics with a matcha twist
- Try matcha madeleines for a French classic with an Asian-inspired lift.
- Introduce matcha to banana bread with a marble matcha banana bread for a pretty, flavorful loaf.
- Give buttery shortbread an elegant twist by adding matcha for subtle earthiness.
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