A traditional almond croissant in a rich, buttery, and fudgy cookie form
Step into my kitchen, where the tantalizing aroma of freshly baked almond croissant cookies fills the air and beckons you to indulge in a sweet symphony of flavors. We’re about to embark on a culinary adventure. These cookies marry the elegance of French pastry with the comforting nostalgia of homemade desserts. If you’ve ever savored the buttery layers of an almond croissant or found solace in the simple pleasure of a warm cookie, then get ready. Experience the best of both worlds in one delightful bite.
Picture this. Golden-brown cookies, adorned with toasted almond slices and dusted with a whisper of powdered sugar, beckoning you with their irresistible charm. With each bite, you’ll be transported to a quaint Parisian café. Where the scent of freshly brewed coffee mingles with the buttery notes of flaky croissants. But fear not, you don’t need a passport or a plane ticket to experience this culinary bliss. With our easy-to-follow recipe, you can recreate the magic of almond croissants right in your own kitchen.
So, whether you’re a seasoned baker looking to expand your repertoire or a novice cook eager to impress your loved ones. Join us as we unlock the secrets to making the perfect almond croissant cookies. From mixing the dough to watching them bake to golden perfection. I guide you every step of the way, ensuring that your baking journey is as rewarding as the final product.
Get ready to awaken your taste buds and embark on a culinary escapade that celebrates the timeless allure of French pastry and the comforting simplicity of homemade treats. Without further ado, let’s roll up our sleeves, preheat the oven, and dive into the sweet world of almond croissant cookies. Bon appétit!
Key Ingredients
2 cups almond flour (200g): Ground almonds create a rich and nutty base for the cookies. Adds depth of flavor and a tender texture.
2 tsp rum or vanilla extract: Infuses the dough with warm, aromatic notes, elevating its flavor profile and adding depth.
½ tsp almond extract: Enhances the almond flavor in the cookies, providing a distinct and delightful nuttiness.
1 cup sliced almonds: Adds crunch and texture to the cookies, as well as an extra burst of almond flavor.
Equipment for Success
The best 1/4-cup ice cream scoop
The best 2 tbsp ice cream scoop
The Recipe
Almond Croissant Cookies
A traditional almond croissant in a rich, buttery, and fudgy cookie form
Prep Time30 minutes mins
Cook Time30 minutes mins
Total Time1 hour hr
Course: Dessert
Cuisine: American
Keyword: Almond, Cookies, Croissant, crowd pleaser, Frangipane, Rum, Stuffed cookie, Vanilla
Author: Ryan Nordheimer
Recipe rating:
Ingredients
Almond filling
- 2 cups almond flour (200g)
- ¾ cup granulated sugar (175g)
- 1 large egg
- 3 tbsp unsalted butter melted (42g)
- 2 tsp rum or vanilla extract
- ½ tsp almond extract
Cookie dough
- 2 sticks unsalted butter melted (226g)
- 1 cup + 2 tbsp granulated sugar (220g)
- ½ cup powdered sugar (50g), plus more for garnishing
- 1 large egg (50g)
- 1 tsp almond extract
- ½ tsp baking soda
- ½ tsp kosher salt
- 3 cups all-purpose flour (390g)
- 1 cup sliced almonds
Instructions
Make the almond filling: In a medium bowl, whisk the egg. Using a spatula, mix in the almond flour, sugar, rum, almond extract, and butter. Refrigerate until ready to use.
Make the cookie dough: In a large bowl, add the butter, sugar, and powdered sugar. Mix with a spatula until combined. Mix in the egg, almond extract, baking soda, and salt until well-combined. Add the flour and stir until no dry spots remain.
Assemble the cookies: Using a quarter-cup ice cream scoop, portion out the cookie dough into balls and set on a plate or tray. Remove the almond filling from the refrigerator. Take a cookie dough ball and flatten it into a pancake. Using a two-tablespoon cookie scoop, scoop the almond and plop it into the center of the dough pancake. Envelope the cookie dough around the almond filling and roll until smooth. Repeat for all dough balls. Take the sliced almonds and press them into the top of each dough ball. Refrigerate the cookies until oven is preheated.
Bake: Preheat oven to 350F with a rack set in the center. Add 8 dough balls to a parchment-lined half-sheet tray. Bake for 14-16 minutes, until the cookies are just turning golden at the edge. Remove from the oven and let cool for 5 minutes. Remove cookies to a plate or wire rack. Dust with powdered sugar. Repeat baking process with remaining cookies.
