Almond Croissant Cookies (Printable)
Buttery French-inspired treats with tender almond filling and crisp golden exterior, perfect for coffee or tea time.
# What You'll Need:
→ Dough
01 - 1 cup unsalted butter, softened
02 - 2/3 cup granulated sugar
03 - 1 large egg yolk
04 - 1 teaspoon vanilla extract
05 - 2 cups all-purpose flour
06 - 1/4 teaspoon fine sea salt
→ Almond Filling
07 - 2/3 cup almond flour
08 - 1/3 cup granulated sugar
09 - 1 large egg white
10 - 1/2 teaspoon almond extract
→ Assembly & Topping
11 - 1/2 cup sliced almonds
12 - 2 tablespoons powdered sugar for dusting
# How to Make It:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, cream together the butter and granulated sugar until light and fluffy using a hand mixer or stand mixer.
03 - Mix in the egg yolk and vanilla extract until fully incorporated.
04 - Add flour and salt to the mixture. Mix until a soft dough forms. Cover and refrigerate for 15 minutes.
05 - In a medium bowl, combine almond flour, sugar, egg white, and almond extract. Stir until smooth and thick consistency is achieved.
06 - Divide the chilled dough into 24 equal portions. Roll each into a ball, then flatten into a 2-inch round.
07 - Place 1/2 teaspoon of almond filling in the center of each round. Fold and pinch the dough around the filling to seal, shaping each into a crescent form.
08 - Gently press each crescent into the sliced almonds so they adhere evenly on top.
09 - Place cookies on the prepared baking sheets, spacing them about 1 inch apart to allow for slight spreading.
10 - Bake for 13-15 minutes, until edges are golden brown and centers are set.
11 - Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
12 - Once completely cool, lightly dust cookies with powdered sugar just before serving.
# Expert Suggestions:
01 -
- The texture is impossibly tender, with that signature almond cream center that oozes just slightly when warm
- They capture everything magical about almond croissants but come together in under an hour
02 -
- Chilling the dough is nonnegotiable—warm dough spreads into flat discs instead of holding that crescent shape
- The almond filling thickens as it sits, so make it right before you're ready to fill the cookies
03 -
- Measuring ingredients by weight rather than cups gives you the most consistent results every single time
- Rotate the baking sheets halfway through baking so every cookie gets equally golden