What if I told you that the indulgent, nutty decadence of an almond croissant could be transformed into a cookie? That’s exactly what these Almond Croissant Cookies deliver. They’re buttery, flaky, and filled with a rich almond frangipane center, then topped with crunchy sliced almonds for an irresistible treat.
These cookies are oversized, bakery-style, and unapologetically gourmet. They’re the perfect mashup of pastry shop sophistication and homemade comfort.
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The Magic of Almond Croissant Cookies
If you’re like me, an almond croissant is the ultimate bakery indulgence. But croissants? Let’s be honest—laminating dough isn’t exactly a weeknight project. Enter these cookies. They capture the essence of an almond croissant without the rolling, folding, and waiting. Think buttery cookie dough meets rich almond filling, all topped with golden, toasted almonds.
Why You’ll Love These Cookies
- Croissant-Inspired Elegance: Flaky, tender cookies with a rich almond filling replicate the experience of biting into an almond croissant.
- Perfectly Textured: A crisp exterior, a buttery crumb, and the gooey frangipane center make these cookies irresistibly gourmet.
- Beautiful Presentation: With their almond topping and powdered sugar finish, these cookies are show-stoppers on any dessert table.
What Makes These Cookies Special?
The magic lies in the almond frangipane filling—a quick, homemade blend of melted butter, sugar, ground almonds, and almond extract. When baked into the center of these buttery cookies, it creates a soft, nutty surprise in every bite. Rolling the cookies in sliced almonds gives them a beautiful golden crust and extra crunch.
Step-by-Step Overview
- Make the Frangipane
Stir melted butter, sugar, egg yolk, and almond extract until smooth. Fold in ground almonds and flour for a creamy, nutty filling. Set aside to let the flavors meld.
2. Prepare the Cookie Dough
Cream butter and sugars for the cookie base, then add egg yolks, vanilla, and almond extract. Incorporate dry ingredients and ground almonds for that signature nuttiness.
3. Assemble the Cookies
Scoop large balls of dough, press a divot in the center, and fill it with frangipane. Sprinkle sliced almonds on top for added crunch and visual appeal.
4. Bake to Perfection
These cookies spread slightly as they bake, so be sure to space them out. For that bakery-perfect look, use a cookie cutter to “scoot” them into a neat circle while they’re still warm.
Tips for Success
- Use Good-Quality Almond Extract: The flavor shines here, so splurge on a high-quality extract for the best results.
- Keep It Neat: Don’t skip the cookie cutter trick—it ensures uniform cookies that look as good as they taste.
- Don’t Overbake: The cookies should be golden and just set; overbaking will compromise the soft, buttery texture.
Frequently Asked Questions
I haven’t tried this recipe with storebought almond paste and in my experience, the paste from the stores can be much firmer than the texture we’re going for with these cookies. I suggest making your own frangipane.
You can keep them in an airtight container for up to 3 days.
The Perfect Cookie for Any Occasion
Whether you’re baking for a holiday spread, a special gift, or just because, these Almond Croissant Cookies bring an elegant touch to your dessert lineup. Pair them with coffee or tea and some soft almond cupcakes, and you’ve got a treat worthy of a café date!
Try these cookies today, and let the aroma of butter and almonds transform your kitchen into a pâtisserie. Don’t forget to dust them with powdered sugar for that final flourish!
Ready to bake? Find the full recipe below and let me know how they turn out in the comments!
Almond Croissant Cookies
Equipment
- 2 cookie sheets
- Parchment Paper
Ingredients
To Make the Frangipane
- 3 tablespoon unsalted butter, melted (42 g)
- ⅓ cup granulated white sugar (66 g)
- 1 large egg yolk
- ½ teaspoon vanilla
- ½ teaspoon almond extract
- ⅓ cup ground almonds (42 g)
- ⅓ cup all-purpose flour (42 g)
- pinch of salt
To Make the Almond Cookies
- 1¾ cups all-purpose flour (219 g)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, softened (168 grams)
- ¾ cup light brown sugar (165 grams)
- ¼ cup granulated white sugar (50 grams)
- 2 large egg yolks (room temperature)
- 1 tablespoon vanilla
- 2 teaspoon almond extract
- ½ cup ground almonds (54 grams)
- ½ cup sliced almonds
- powdered sugar, for dusting the cookies
Instructions
- Preheat the oven to 350 degrees F (175 degrees C) and line two baking sheets with parchment paper.
How to Make Frangipane
- In a small bowl, use a fork to mix together the melted butter, sugar, egg yolk, vanilla, and almond extract until everything is well combined.
- Fold in the ground almonds, flour, and a pinch of salt. Set aside while you make the cookie dough.
Make the Almond Cookies
- In a medium bowl, whisk the flour, baking powder, baking soda, and salt together. Set the bowl aside for now.
- In a large bowl, cream the butter, brown sugar, and granulated sugar together with a wooden spoon. You can also use an electric hand mixer on high speed until fluffy, about 2 minutes.
- Add in the egg yolks, vanilla, and almond extract and mix together with the wooden spoon (or on medium speed with an electric mixer until fluffy. Remember to scrape down the sides of the bowl as if needed).
- Add the flour mixture and ground almonds to the wet ingredients and mix until combined. Be careful not to overmix.
- Use a cookie scoop (2 tablespoons) to scoop the dough onto the prepared cookie sheets – 6 on each sheet. Make a slight indent in each dough ball and add ½ tablespoon of frangipane to the center of the dough, and flatten across the top of the cookie. Sprinkle the sliced almonds over the top.
- Bake one cookie sheet at a time for 12 – 13 minutes, (mine take 13 minutes), until they are lightly golden brown.
- Remove from the oven and let the cookies cool on the warm cookie sheet for 5 minutes then carefully transfer them with a spatula to a wire rack to cool completely.
- Once the cookies have cooled, dust the tops with powdered sugar. (I put a tablespoon of sugar into a small sieve and shake it over the top of the cookies).
Meredith says
Thank you for sharing this recipe. They turned out great!