Almond Croissant Cookies (Print View)
Tender buttery almond croissant-style cookies with golden crust and almond filling; ready in 40 minutes, yields 24.
# What You'll Need:
→ Cookie Dough
01 - 1 cup (2 sticks / 225 g) unsalted butter, softened
02 - ¾ cup (150 g) granulated sugar
03 - 1 large egg
04 - 1 tsp vanilla extract
05 - 2 cups (250 g) all-purpose flour
06 - ½ tsp baking powder
07 - ¼ tsp salt
→ Almond Filling
08 - 1 cup (100 g) finely ground almonds (almond meal)
09 - ½ cup (100 g) granulated sugar
10 - 1 large egg
11 - 2 tbsp unsalted butter, softened
12 - ½ tsp almond extract
13 - Pinch of salt
→ Topping
14 - ½ cup (40 g) sliced almonds
15 - Powdered sugar, for dusting
# How to Make:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
02 - In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer until the mixture is pale, light, and fluffy — approximately 3 minutes.
03 - Add the egg and vanilla extract to the creamed mixture. Beat until fully combined and smooth.
04 - In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft, cohesive dough forms. Cover and chill the dough while preparing the filling.
05 - In a small bowl, combine the finely ground almonds, granulated sugar, egg, softened butter, almond extract, and a pinch of salt. Stir until a thick, spreadable paste forms.
06 - Scoop approximately 1 tablespoon of dough, flatten it in the palm of your hand, and place ½ teaspoon of almond filling in the center. Fold the dough around the filling, pinching the edges to seal, and gently shape into a crescent resembling a miniature croissant. Place on the prepared baking sheets, spacing about 2 inches apart.
07 - Gently press several sliced almonds onto the top of each shaped cookie, pressing lightly so they adhere to the surface.
08 - Bake for 13–15 minutes, or until the edges are lightly golden and the tops are set. Allow the cookies to rest on the baking sheets for 5 minutes before transferring to a wire cooling rack.
09 - Once the cookies have cooled completely, generously dust with powdered sugar. Serve alongside coffee or tea for a Parisian-inspired treat.
# Expert Suggestions:
01 -
- The almond filling tucked inside each cookie tastes like the center of a proper French pastry, rich and fragrant without being overly sweet.
- Shaping them into little crescents is oddly satisfying, and even imperfect ones bake up looking beautiful under a blanket of powdered sugar.
02 -
- If the dough feels too sticky to shape, chill it for another fifteen minutes because warm dough will not hold the crescent shape and the filling will leak out during baking.
- Do not overfill the centers, as tempting as it is, because the almond paste expands and will burst through the seams if you use more than half a teaspoon per cookie.
03 -
- For a more delicate texture, swap half the all-purpose flour for finely ground almonds, which makes the cookies slightly more tender and intensifies the nutty flavor.
- Toast the sliced almonds in a dry pan for two minutes before pressing them onto the cookies, because that small step doubles their flavor and crunch.