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Delicious Almond Croissant Cookies with a golden-brown flaky exterior and almond filling

Almond Croissant Cookies

These delightful Almond Croissant Cookies combine the flavors and textures of traditional almond croissants in a convenient cookie form, perfect for cozy moments at home.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: Baking, French
Calories: 110
Ingredients Method Notes

Ingredients
  

Frangipane Filling
  • 4 tbsp Salted Butter Can substitute with unsalted butter if preferred.
  • 6 tbsp Sugar Feel free to adjust for desired sweetness.
  • 1 1/4 cups Almond Flour Gluten-free flour is a suitable alternative.
  • 1 large Egg White Save the yolk for the cookie dough.
  • 1 tsp Almond Extract Substitute with vanilla extract if needed.
Cookie Dough
  • 1 cup Salted Butter Can substitute with vegetable shortening.
  • 1 cup Sugar Brown sugar can enhance the flavor.
  • 1/2 cup Brown Sugar Can be substituted with granulated sugar.
  • 1 large Egg Use flaxseed for an egg-free version.
  • 1 large Egg Yolk Use an extra egg white if that’s what you have.
  • 1 tsp Vanilla Extract If unavailable, maple syrup can work.
  • 1 1/2 tsp Almond Extract Feel free to replace with hazelnut extract.
  • 2 3/4 cups All Purpose Flour A gluten-free blend is a substitute option.
  • 1 tsp Baking Soda Ensure it’s fresh for best results.
  • 1/2 tsp Kosher Salt Table salt can work in a pinch.
  • 1/8 tsp Nutmeg Cinnamon is a lovely alternative.
  • 1 cup Sliced Almonds For rolling; they add a delightful crunch.

Method
 

Make the Frangipane Filling
  1. Mix 4 tablespoons of room temperature butter with 6 tablespoons of sugar until smooth.
  2. Add the almond flour, egg white, and almond extract, mixing until you achieve a thick, creamy texture.
Make the Cookie Dough
  1. In a separate bowl, cream together 1 cup of butter, 1 cup of sugar, and 1/2 cup of brown sugar.
  2. Add the eggs, yolk, vanilla, and almond extract, mixing until well combined.
  3. Gradually incorporate the all-purpose flour, baking soda, salt, and nutmeg until a soft dough forms.
Assemble the Cookies
  1. Chill the dough for about 30 minutes to firm it up.
  2. Scoop out a tablespoon of dough, flatten it in your hand, place a teaspoon of the frangipane filling in the center, and fold the dough around it, rolling it into a ball.
  3. Roll each cookie in sliced almonds and place them on a lined baking sheet.
  4. Bake at 350°F (175°C) for 12–15 minutes until golden brown.

Notes

Store at room temperature in an airtight container to keep them fresh for up to a week. Freeze for up to three months, well-wrapped or stored in an airtight bag. Thaw overnight in the fridge or at room temperature before serving.