Introduction:
almond filling—these Almond Croissant Cookies are about to become your new obsession. They’re inspired by
the classic French bakery favorite, but translated into a cookie that’s simpler to make at home while still delivering that
unmistakable “patisserie” vibe. Think: a tender, buttery cookie base with a subtle flaky feel, a sweet almond note that
tastes like frangipane, and a finishing touch of sliced almonds and powdered sugar that makes each cookie look like it came
from behind a glass display case.
The beauty of this recipe is how it captures the essence of a croissant without requiring laminated dough. Instead of
rolling and folding layers of butter into pastry, we use smart baking techniques and flavor-building ingredients—like
almond flour, vanilla, and a hint of almond extract—to mimic that luxurious bakery taste. The result is a cookie with
golden edges, soft centers, and an almond-forward flavor that feels both elegant and comforting.
These cookies are perfect for holiday trays, brunch spreads, tea-time treats, or simply for anyone who wants a “fancy”
dessert without a complicated process. And because the recipe is adaptable, you can make them chewy, crisp, filled, drizzled,
or extra-nutty depending on your mood. Let’s bake a batch that looks impressive, tastes expensive, and disappears fast.
Ingredients:
Cookie Dough
- Unsalted butter – 1 cup (226 g), softened
- Granulated sugar – 3/4 cup (150 g)
- Light brown sugar – 1/4 cup (55 g), packed (adds depth and softness)
- Large egg – 1
- Vanilla extract – 2 teaspoons
- Almond extract – 1/2 teaspoon (optional but highly recommended)
- All-purpose flour – 1 3/4 cups (220 g)
- Almond flour – 3/4 cup (75–85 g), finely ground
- Baking powder – 1 teaspoon
- Salt – 1/2 teaspoon
Almond “Croissant” Topping
- Sliced almonds – 3/4 cup, plus more as needed
- Powdered sugar – for dusting after baking
Optional Add-Ins (Highly Delicious)
- Mini chocolate chips – 1/2 cup (for an almond-chocolate bakery twist)
- Apricot or raspberry jam – for filling (see Variations)
- White chocolate drizzle – for a “patisserie finish”
Instructions:
1) Prep the Oven and Pans
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
This keeps the cookies from sticking and helps them bake evenly.
2) Cream Butter and Sugars
In a large mixing bowl, beat the softened butter with the granulated sugar and brown sugar until light and fluffy,
about 2–3 minutes. This step builds structure and helps the cookies bake up tender rather than dense.
