Elevate your pastry experience with my delectable Almond Nankhatai Croissant recipe – a perfect fusion of the classic French croissant and the rich flavors of traditional Indian almond Nankhatai cookies. This innovative twist takes inspiration from the viral chocolate chip cookie croissant trend, but with a distinct Desi flair that will transport your taste buds to the vibrant streets of India. Indulge in the irresistible layers of flaky croissant pastry, seamlessly married with the nutty crunch of almond Nankhatai. This delightful pastry promises to be a showstopper at any gathering, seamlessly blending the buttery goodness of croissants with the aromatic charm of almond-infused Nankhatai. This is perfect for brunches, or any festivities like Holi and Diwali.

This is a super easy recipe so whether you're a seasoned baker or just starting your culinary journey, this Almond Nankhatai Croissant recipe is crafted for simplicity without compromising on flavor. The marriage of French finesse and Indian authenticity creates a pastry that is not only visually stunning but also a celebration of diverse culinary influences. Perfect for brunches, tea parties, or as a sweet treat for yourself – this unique creation is bound to become a beloved favorite in your repertoire. Get ready to embark on a flavor journey that transcends continents and traditions.

Happy Cooking!

Servings: 4-5 croissants

Prep Time: 15-20 mins

Baking Time: 15-20 mins

Total Time: 30-40 hours

Ingredients: 

Nankhatai:

• 1/2 cup powdered sugar

• 1/2 cup ghee (clarified butter)

• 1/2-3/4 tsp cardamom powder, as per taste

• 1/2 tsp baking powder

• 1/4 tsp salt

• 3/4 cup all-purpose flour 

• 1/2 cup almond flour 

Assembly:

• 4-5 butter croissants

• 1/3-1/2 sliced almonds

• Powdered sugar to garnish

Directions: 

1. Preheat the oven to 340F. Line a baking tray with parchment paper.

2. Nankhatai: In a mixing bowl, add powdered sugar, ghee, cardamom powder, salt and baking powder. Use a whisk, mix everything for 2-3 minutes till everything is well mixed and the mixer is lighter in color and a little fluffy.

3. Add the all-purpose and almond flour and use a spatula to mix properly. The mixture will be soft but should somewhat hold it’s shape.

4. The Nankhatai dough is ready!

5. Assembly:

   1. Slice the croissants in half horizontally.

   2. Layer a thin layer of the Nankhatai dough on the base of the croissant, about 2 tbsp.

   3. Sandwich the croissant close. Top the croissant with some of the Nankhatai mixture, about 1/2 tbsp.

   4. Top with sliced almonds, and the croissants are ready to bake.

6. Bake at 340F for 11-14 minutes, rotating the tray midway. Let it cool for 5-8 minutes after baking.

7. Using a sieve garnish the croissants with powdered sugar. Serve warm and enjoy!

Notes/Tips:

• Don’t skip the sliced almonds, it adds a crunch to the dish.

• The almond flour adds flavor, so don’t skip it!

• Mix the Nankhatai dough till just combined, don’t over-mix it.

• Cooling it is important as it helps the Nankhatai set.