Beat in the egg until fully incorporated. Mix in vanilla extract and almond extract. The almond extract is what gives
these cookies that unmistakable almond croissant flavor—use a light hand because it’s powerful.
4) Mix the Dry Ingredients Separately
In a separate bowl, whisk together all-purpose flour, almond flour, baking powder, and salt. Whisking helps distribute
the leavening so the cookies rise evenly.
5) Combine Wet and Dry (Don’t Overmix)
Add the dry mixture to the butter mixture and mix just until a soft dough forms and no dry flour remains. Overmixing
can make cookies tough, so stop as soon as it’s combined.
6) Chill for Better Shape (Recommended)
Chill the dough for 20–30 minutes. This helps the cookies hold their shape, enhances flavor, and
creates thicker, bakery-style centers.
7) Scoop and Top with Almonds
Scoop dough into 1 1/2 to 2 tablespoon portions (cookie scoop works great). Roll into balls and place on baking sheets,
leaving 2 inches of space between cookies.
Gently press the tops with sliced almonds so they stick. You can press lightly to flatten just a touch—think “puffed
pastry” rather than flat cookie.
8) Bake
Bake for 10–13 minutes, until edges are lightly golden and centers look just set. The cookies will
continue cooking on the hot pan after you remove them.
9) Cool and Dust
Let cookies cool on the pan for 5 minutes, then transfer to a wire rack. Once fully cooled, dust generously with
powdered sugar for that almond croissant finish.
Serving and Storage:
Serve these cookies with coffee, espresso, chai, or hot chocolate for a bakery-style moment at home. They also look
stunning on dessert platters and holiday cookie trays.
Storage
- Room temperature: Store in an airtight container for 4–5 days.
- Re-crisp tip: Warm a cookie in the microwave for 8–10 seconds or in a toaster oven for 2–3 minutes.
- Freezing: Freeze baked cookies up to 2 months. Thaw at room temperature.
- Dough freezing: Freeze scooped dough balls (without powdered sugar) up to 2 months. Bake from frozen
with 1–2 extra minutes.
Tips:
How to Get “Almond Croissant” Flavor
- Use almond flour: It creates a tender, nutty crumb that mimics frangipane.
- Go easy on almond extract: A little is luxurious; too much tastes artificial.
- Don’t skip powdered sugar: It’s the signature croissant finish.
Texture Tips
- Chill the dough: For thicker cookies and better almond topping adhesion.
- Pull them at “just set”: Centers should look slightly underdone when removed—this keeps them soft.
- Use parchment: It prevents over-browning on the bottoms.
Variations:
1) Filled Almond Croissant Cookies
Before baking, make an indentation in each dough ball (use your thumb). Add 1/2 teaspoon jam or almond paste, then
pinch dough gently around it and re-roll. Top with almonds and bake.
2) Chocolate Almond Croissant Cookies
Stir 1/2 cup mini chocolate chips into the dough. For extra bakery vibes, drizzle melted chocolate over cooled cookies
before dusting with powdered sugar (or dust first, then drizzle for a dramatic contrast).
3) Orange-Almond Patisserie Style
Add 1 tablespoon finely grated orange zest to the dough. Orange + almond tastes sophisticated and pairs beautifully with
espresso.
4) Extra Crunchy Almond Top
Brush the cookie tops lightly with beaten egg white before pressing almonds on top. This helps almonds adhere and creates
a crisp, glossy finish.
5) Gluten-Friendly Option (Simple Swap)
Use a 1:1 gluten-free baking flour blend in place of all-purpose flour. Keep almond flour the same.
Chill the dough well for best structure.
Tips:
Make Them Look Like a Bakery Display
- Double dust: Dust once lightly, wait 2 minutes, dust again for a soft “snowy” finish.
- Almond placement: Press almonds in an overlapping pattern for a croissant-like look.
- Uniform scoops: Use a cookie scoop so they bake evenly and look professional.
Flavor Balance Matters
Almond flavors can overpower easily. If you want a more subtle almond profile, reduce almond extract to 1/4 teaspoon
and let the almond flour do the work. If you want a stronger croissant-shop vibe, keep the 1/2 teaspoon almond extract
and choose a very good vanilla extract to round the flavor.
For the Best Day-After Cookie
These cookies are wonderful the next day—especially if you warm them briefly and re-dust with powdered sugar.
That “fresh bakery” aroma returns instantly.
Conclusion:
Almond Croissant Cookies are the perfect shortcut to bakery-level indulgence: buttery and tender like a pastry-inspired
treat, sweetly almond-forward like frangipane, and finished with crisp sliced almonds and a snowy powdered sugar veil.
They’re easy enough for a casual bake day, elegant enough for company, and versatile enough to customize with fillings,
zest, or chocolate.
If you’ve ever wished you could bottle the feeling of walking into a bakery—warm butter, toasted nuts, and sweet almond
perfume—this is your recipe. Bake a batch, pour a coffee, and enjoy that croissant-shop moment at home.
FAQ:
Do these cookies taste like real almond croissants?
They capture the key flavors—buttery richness, almond “frangipane” notes, and the almond-sugar finish—without needing
laminated pastry dough. Think of them as almond croissant “in cookie form.”
Can I use almond paste?
Yes. You can chop almond paste into tiny pieces and mix it into the dough, or use it as a filling by tucking a small
piece into the center of each dough ball before baking.
Why did my almonds fall off?
Press them in firmly before baking, and consider chilling the dough so it spreads less. You can also brush the tops with
a little beaten egg white to “glue” the almonds on.
Can I make them crispier?
Bake 1–2 minutes longer and let them cool fully on a rack. For extra crisp edges, use slightly smaller dough balls and
flatten them a touch more before baking.
Can I freeze them?
Absolutely. Freeze baked cookies (undusted) and dust with powdered sugar after thawing. Or freeze dough balls and bake
from frozen with an extra minute or two.
Is almond flour required?
It’s strongly recommended for the authentic almond croissant vibe. If you don’t have it, you can replace it with
all-purpose flour, but the cookies will taste less “almond pastry” and more like a standard sugar cookie with almond flavor.
