Almond Croissant Cookies
This almond croissant cookie recipe combines a soft, buttery cookie with a creamy almond filling and toasted almond topping — bakery flavor made easy at home.
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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
Cookie Dough
- 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
- 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
- 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
- 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.
- 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
- 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.
Servings: 24 cookies
