Almond Croissant Cookies
Almond Croissant Cookies
Cookie Dough
• 1 cup (227 g) salted butter, melted and cooled
• 1 cup (200 g) granulated sugar
• 1 cup (220 g) light brown sugar, packed
• 1 tsp (5 g) pure vanilla extract
• ¼ tsp (1 g) almond extract
• 1 large egg
• 1 large egg yolk
• 3 cups (375 g) all-purpose flour, spooned & leveled
• 1 tsp (3 g) cornstarch
• 1 tsp (5 g) baking soda
• Sliced almonds (for rolling + topping)
Almond Filling
• 1 cup (96 g) fine almond flour, spooned & leveled
• ¼ cup + 1 Tbsp (60 g) granulated sugar
• ½ whisked egg (25 g)
• 1 ½ Tbsp (21 g) melted salted butter
• ¼ tsp (1 g) almond extract
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Instructions
Make the Cookie Dough
1. In a saucepan, melt butter over medium-low heat. Let cool completely.
2. In a stand mixer with paddle (or by hand/hand mixer), beat cooled butter with granulated and brown sugars for ~90 seconds.
3. Add egg, egg yolk, vanilla, and almond extract. Mix on low until combined.
4. In a medium bowl, sift together flour, cornstarch, and baking soda. Whisk well.
5. Add dry ingredients to wet mixture and mix on low until just combined (don’t overmix).
6. Cover dough and chill for at least 2 hours (24 hours is ideal for best flavor).
Make the Almond Filling
1. In a bowl, whisk together almond flour and sugar.
2. Add melted butter, almond extract, and whisked egg. Mix until smooth and combined.
3. Scoop into 8–16 small balls (depending on your cookie size). Place on a plate and freeze for 15 minutes until firm.
Assemble & Bake
1. Preheat oven to 350°F (175°C). Line baking sheets with parchment.
2. Let chilled cookie dough soften slightly at room temp.
3. Scoop dough (about 3–4 Tbsp each). Flatten slightly, press a thumbprint in the center, and place a frozen almond filling ball inside. Wrap dough around filling to seal.
4. Roll the dough balls in sliced almonds, pressing extra on top if needed.
5. Place 3–4 cookies per tray (they spread!).
6. Bake 14–16 minutes, until edges are golden and tops are lightly browned.
7. Cool on the pan 5 minutes, then transfer to a rack.
8. Once cooled, dust generously with powdered sugar.
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If you're looking to elevate your baking skills and try something new, almond croissant cookies are a wonderful treat that balance a tender, buttery cookie dough with a flavorful almond filling. This recipe combines classic cookie baking techniques with almond croissant-inspired flavors to create a unique and irresistible cookie. A key to these cookies’ success is chilling the dough for at least 2 hours or ideally 24 hours. This resting period helps the butter solidify and allows the flavors to meld, resulting in a more tender and flavorful cookie. When preparing your almond filling, using fine almond flour ensures a smooth texture, while the addition of almond extract intensifies the nutty aroma, mimicking the taste of traditional almond croissants. Rolling the dough balls in sliced almonds before baking adds a delightful crunch and a beautiful golden crust once baked. Make sure to press the sliced almonds firmly so they adhere well, helping to create an eye-catching presentation perfect for special occasions or gifting. Baking at 350°F (175°C) for 14 to 16 minutes allows the cookies to spread slightly while achieving golden edges and a soft center. Cooling cookies briefly on the baking pan before transferring to a wire rack prevents them from breaking and maintains their shape. For finishing touches, dust with powdered sugar generously once cooled, adding a sweet contrast and that classic almond croissant look. These cookies pair beautifully with tea or coffee, making them ideal for afternoon treats or festive gatherings. Experimenting with almond flavoring and presentation, these almond croissant cookies bring a delightful homemade twist to familiar bakery favorites. Whether you're a seasoned baker or a beginner, this recipe offers clear and accessible steps, guiding you to a deliciously satisfying result that impresses both family and friends.
