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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Almond croissant cookies are a tasty treat that perfectly combines the buttery richness of traditional croissants with the crunch and flavor of almond cookies. What makes these cookies special is the use of both sliced almonds and almond flour in the filling, giving them a wonderful texture and authentic almond aroma. To enhance your baking experience, consider using high-quality salted butter and pure almond extract to bring out the best flavors. The inclusion of cornstarch in the cookie dough helps achieve a tender, melt-in-your-mouth bite, balancing the structure provided by all-purpose flour. When preparing the almond filling, chilling the small balls ensures the filling stays intact during baking, preventing leakage and maintaining a clean, professional look. Rolling the cookies generously in sliced almonds not only adds texture but also replicates the iconic almond topping found on croissants. For even better results, chilling the cookie dough for 24 hours before baking allows the flavors to meld and the dough to firm up, reducing spreading and improving cookie shape. Dusting the cooled cookies with powdered sugar adds a sweet finishing touch that mimics the delicate powdered surface of almond croissants, enhancing both the look and taste. These almond croissant cookies pair wonderfully with a warm cup of coffee or tea, making them a perfect treat for breakfast, afternoon snack, or dessert. If you're interested in variations, try adding a hint of cinnamon to the dough or incorporating a smear of almond jam inside for an extra almond punch. In summary, this recipe is a delicious way to enjoy the luxurious almond flavor in cookie form, combining buttery dough, sweet almond filling, and crunchy sliced almonds for a delightful homemade treat.
These look amazing !!!