There’s something magical about the buttery, nutty aroma of an almond croissant — that crisp edge and soft frangipane center. And if you’ve ever found comfort in the simple joy of a warm, homemade cookie, you’re in for a treat.
These Almond Croissant Cookies bring together the best of both worlds — the elegance of a bakery croissant and the coziness of a cookie jar favorite. Each bite is soft and buttery with a luscious almond filling tucked inside, finished with toasted sliced almonds. Best of all, you don’t need a hand mixer or stand mixer for this recipe — just two bowls, a whisk, a spatula!
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Equipment
- A digital kitchen scale -I use my trusty Escali scale for accurate measurments
Ingredients
For the ALMOND FILLING:
- 50g egg (weight is without shell) (about 1 large egg)
- 200g (2 cups) almond flour
- 100g (½ cup) granulated white sugar
- 2 tsp vanilla extract
- ½ tsp almond extract
- 42g (3 Tablespoons) unsalted butter, melted
For the ALMOND FILLING:
- 226g (1 cup) unsalted butter, melted
- 150g (¾ cup) granulated white sugar
- 50g (½ cup) powdered sugar
- 50g egg (weight is without shell) (about 1 large egg)
- 1 tsp almond extract
- ½ tsp baking soda
- ¼ tsp fine salt
- 375g (3 cups) all-purpose flour *If measuring by cups, use the spoon & level method – do not scoop flour directly from the container.*
- 90g (1 cup) sliced almonds
Instructions
Step 1.
Make the Almond Filling. In a medium bowl, lightly whisk the egg. Add almond flour, sugar, vanilla, almond extract, and melted butter. Stir with a spatula until smooth and well combined. Cover and refrigerate until ready to use.
- 50g egg (weight is without shell)
- 200g (2 cups) almond flour
- 100g (½ cup) granulated white sugar
- 2 tsp vanilla extract
- ½ tsp almond extract
- 42g (3 Tablespoons) unsalted butter, melted
Step 2.
Make the Cookie Dough. In a large bowl, combine melted butter, granulated sugar, and powdered sugar. Stir with a spatula until smooth. Add the egg, almond extract, baking soda, and salt. Mix until fully incorporated. Add the flour and stir until no dry streaks remain. The dough will be soft but workable.
- 226g (1 cup) unsalted butter, melted
- 150g (¾ cup) granulated white sugar
- 50g (½ cup) powdered sugar
- 50g egg (weight is without shell)
- 1 tsp almond extract
- ½ tsp baking soda
- 1/4 tsp fine salt
- 375g (3 cups) all-purpose flour
Step 3.
Assemble the Cookies. Portion the cookie dough into 35 g balls each (about 1¾ tablespoons, or a #40 cookie scoop if you’re not using a scale). Place them on a tray or plate. Take one dough ball and flatten it into a thick “pancake.” Scoop about 16g (about 1 Tablespoons) of chilled almond filling into the center. Wrap the cookie dough around the filling and roll into a smooth ball, sealing any seams.
Step 4.
Gently press the tops of the dough balls to slightly flatten — these cookies don’t spread much in the oven. Press sliced almonds firmly onto the tops of the dough balls.
- 90g (1 cup) sliced almonds
Step 5.
Chill the prepared cookies in the fridge while you preheat the oven to 350F (175C). Arrange 8 cookies per parchment-lined half-sheet pan, leaving about 2½ inches (6 cm) between each one.Bake for 16 minutes, or until the edges turn lightly golden. Cool on the tray for 5 minutes, then transfer to a wire rack. Dust with powdered sugar before serving.Repeat with the remaining cookies.
Baker’s Notes
Whisk, Snap, and Share
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