Buttery cookie dough, almond frangipane filling, sliced almonds, and powdered sugar come together in these easy and delicious Almond Croissant Cookies!
Okay, I’ll admit it. I have a thing for almond croissants. The flakiness. The almond filling. That snowy dusting of powdered sugar that somehow always ends up all over my shirt? Yeah, I love it all. But here’s the deal: I’m not exactly keen on spending half a day folding dough like I’m auditioning for The Great British Bake Off.
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Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
So, the other day, while nursing my third cup of coffee and staring at an unopened bag of almond flour (don’t ask), I thought, What if I could get that same almond croissant vibe… in a cookie? And boom. That’s how these Almond Croissant Cookies were born. They’re soft, nutty, and buttery with a little crunch from sliced almonds—and they actually make me feel like I’ve got my life together.
My kids? They think I’m a baking genius. My husband? Let’s just say he’s requested a batch weekly. I even brought them to book club last month and—no lie—someone asked where I bought them. That’s the energy these cookies bring.
Here’s a quick peek at what’s inside:
Table of content
What Makes Almond Croissant Cookies Special?
Think of Almond Croissant Cookies as the best of both worlds—the classic French almond croissant reimagined in a delightfully simple cookie form. These cookies channel all the signature croissant flavors you love: buttery richness, a creamy almond frangipane center, crunchy toasted almonds, and a snowfall of powdered sugar.
But here’s where they stand out: instead of battling with dough lamination (which, let’s be honest, is right up there with assembling IKEA furniture in terms of patience needed), you get a chewy, thick cookie that’s easy to make at home. No rolling pins, no layers, no stress—just all the cozy taste, in a portable, snackable package. Almond croissant cookies are perfect for anyone who dreams of Parisian bakeries but craves the convenience of a homemade treat.
Why You’ll Love This Almond Croissant Cookies Recipe?
You know those days when you want something fancy without fuss? These cookies are exactly that. They’ve got all the flavor of a classic almond croissant but none of the laminated dough drama. They’re soft in the middle, crispy on the edges, and filled with creamy almond goodness that practically melts in your mouth. Oh, and that dusting of powdered sugar? It makes them look like they came straight from a fancy café. (We’ll just keep the secret between us, cool?)
They’re perfect for brunch, dessert, or just because you deserve something special on a random Tuesday. I even sneak one with my morning coffee because, honestly, life is short.
Ingredient Notes:
Let’s break it down, shall we? Here’s the why behind what goes into these Almond Croissant Cookies.
A Protein Punch from Almonds
Almond flour and sliced almonds do more than add rich, nutty flavor—they also deliver a respectable protein boost. Unlike traditional all-purpose flour, almond flour naturally contains more protein per serving. When you fold in sliced almonds, you’re not just adding crunch; you’re doubling down on the nutritional value, making each bite a little more satisfying and a touch more wholesome.
Almond Filling
- Almond flour: The heart of it all. Adds that rich, nutty flavor you expect from anything almond-y.
- Granulated sugar: Sweetens the deal without overpowering the almond flavor.
- Egg: Binds everything together, so the filling is smooth and holds its shape.
- Melted butter: Because butter makes everything better.
- Almond extract: Don’t skip this. It’s the magic that makes people go, “Oooh, almond croissant vibes!”
- Vanilla extract: Adds warmth and rounds out the flavors.
Cookie Dough
- Salted butter: I love the hint of salt against all the sweetness. Feel free to use unsalted if you’re feeling fancy.
- Brown sugar + granulated sugar + powdered sugar: Yep, all three. Brown for depth, granulated for structure, and powdered for that melt-in-your-mouth texture.
- Egg: Holds it all together and keeps the dough nice and tender.
- Almond + vanilla extract: More almond, more flavor. You get it.
- All-purpose flour + baking soda: Keeps them soft but still gives them structure.
- Sliced almonds + powdered sugar (for topping): These give you that classic croissant finish. Totally worth it.
Customizing the Almond Flavor
Not everyone is after full-throttle almond intensity, and that’s totally fair! If you’re all-in on that sweet almond bakery aroma, stick with the full amount of almond extract—it’s what gives these cookies their croissant-shop magic. Prefer things a bit subtler? Just use half the almond extract, or leave it out if you want the nutty vibes to stay low-key. You’re the boss of your own almond destiny here.
Toasting Sliced Almonds Like a Pro
If you want to take your Almond Croissant Cookies to the next level, don’t skip toasting those sliced almonds. Trust me—there’s real croissant energy hidden in those golden edges. Here’s how to do it, no fancy equipment required:
- Oven Method: Spread your sliced almonds in a single layer on a baking sheet. Pop them into a preheated 350°F oven for about 5–7 minutes. Keep an eye on them (they go from golden to “uh-oh!” fast) and pull them once they’re lightly toasted and fragrant.
- Air Fryer Shortcut: Short on time? The air fryer also works wonders. Toss the almonds in at 350°F for 4–5 minutes, shaking the basket halfway through.
Let them cool completely before you sprinkle them on your cookies or tuck them into the dough. The result? Next-level crunch and the kind of warm, nutty flavor that makes people think you own a pastry shop.
How To Make Almond Croissant Cookies?
- Step 1: Preheat + Prep: Get your oven going at 350°F. Line those baking sheets with
parchment paper because no one has time to scrub pans. Trust me on this. - Step 2: Almond Filling First: Mix together almond flour, sugar, egg, melted butter, almond extract, and vanilla. It’s gonna look a little grainy—that’s okay! Pop it in the fridge so it firms up a bit (about 15–20 minutes) while you make the cookie dough. Easy, right?
- Step 3: Cookie Dough Time: Cream the butter with all three sugars until it’s fluffy and you’re tempted to eat it by the spoonful. (I won’t tell if you do.) Add in your egg, almond, and vanilla extracts. Mix until it looks like creamy magic.
- Step 4: Add the Dry Stuff: Toss in the flour and baking soda. Mix just until combined—no overmixing or you’ll end up with hockey pucks instead of cookies. We’re aiming for soft and tender here!
- Step 5: Assemble Your Cookie-Croissant Hybrids: Scoop out big balls of cookie dough. Flatten each one a little, then plop some almond filling in the middle. Wrap the dough around it like a cozy little blanket and roll it into a smooth ball.
- Step 6: Almonds + Bake: Press sliced almonds all over the top. You can never have too many. Bake for 17-20 minutes until they’re just golden on the edges. (I always peek through the oven window like a kid on Christmas morning.)
- Step 7: The Finishing Touch: Once they’re cool(ish), dust with powdered sugar like you’re channeling your inner pastry chef. And then—eat one. Or three. No judgment.
When to Dust with Powdered Sugar
Here’s a little baker’s secret: Hold off on the powdered sugar until you’re ready to serve. If you sprinkle it on too soon, that sugary snow will melt right into the cookies and disappear faster than brunch leftovers. For that picture-perfect, bakery window finish (and maximum wow-factor), dust just before serving so each cookie looks fresh and festive, no vanishing acts!
Want To Save This Recipe?
If they’re too warm, the sugar will melt into the cookie, so wait until they’re just warm to the touch or fully cool.
Storage Options:
Honestly, I’m lucky if these last two days in my house, but here’s how to stash them:
- Room Temp: Airtight container for 3-4 days.
- Fridge: Good for a week, but they firm up a bit. Still tasty, though!
- Freezer: Freeze them baked or unbaked for up to 3 months. Perfect for when you need a sweet treat in a hurry.
How To Enjoy Them Warm (Even Days Later)
Craving that just-baked magic? No worries, here’s the trick: Pop your almond croissant cookies in the microwave for about 10 seconds. They’ll get melty, soft, and all kinds of irresistible again. It’s almost like they just came out of the oven (minus the wait and the oven mitts). Perfect for when you want that fresh-from-the-bakery vibe without baking a new batch.
Variations and Substitutions:
Feeling adventurous? Here’s how you can make them your own:
- Swap Almonds for Pistachios: Green, nutty goodness. Pistachio extract makes them extra fun.
- Chocolate Drizzle: Melt dark chocolate and drizzle on top after baking. Total game-changer.
- Mini Cookies: Make smaller ones for parties. Just bake a little less.
- Gluten-Free: Sub your favorite GF flour blend. These cookies can handle it!
What to Serve with Almond Croissant Cookies?
Besides more cookies? Try these ideas:
- Coffee: A must. I like a strong latte, but any coffee works.
- Tea: Earl Grey is my jam with these.
- Fresh Berries: Adds a fresh bite and makes you feel kinda healthy.
- Ice Cream: Vanilla or almond ice cream? Yes, please!
Frequently Asked Questions:
Can I freeze them?
Absolutely. They freeze beautifully. Just thaw and go! If you want to stash some away for later, let the cookies cool completely, then pop them into a freezer-safe container or bag. They’ll keep happily in your freezer for up to 2 months. When you’re ready for a treat, just let them thaw at room temperature and enjoy.
Do I have to use almond extract?
If you want them to taste like Almond Croissant Cookies, yes! It’s the key to the flavor.
My filling’s grainy—is that okay?
Totally normal! It smooths out in the oven. Pinky promise.
So there you have it, my not-so-secret recipe for Almond Croissant Cookies. They’re fancy enough for brunch, easy enough for a weeknight, and just plain delicious. If you try them, I’d love to hear what you think. Did you go classic or mix it up? Did you eat one straight off the tray? (I do it every time.)
Drop a comment or send me a pic—I’m always up for cookie chat. Happy baking, friend!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Almond Croissant Cookies
Ingredients
For the Almond Filling:
- 1 ¾ cups almond flour
- ¾ cup granulated white sugar
- 1 large egg
- 2 ½ tablespoons unsalted butter melted and cooled
- 1 ½ teaspoons almond extract
- 1 ½ teaspoons vanilla extract or vanilla bean paste
For the Cookie Dough:
- 1 cup salted butter softened to room temperature
- ½ cup brown sugar
- ½ cup granulated white sugar
- ½ cup powdered sugar
- 1 large egg
- 1 teaspoon almond extract
- ½ teaspoon vanilla extract
- 3 cups all-purpose flour
- ½ teaspoon baking soda
For Topping:
- 1 cup sliced almonds
- Additional powdered sugar for garnish
Equipment
- Parchment paper
- Mixing bowls (at least one large + one medium)
- Electric mixer (stand mixer with paddle attachment or hand mixer)
- Rubber spatula or wooden spoon
- Measuring cups and spoons
- Cookie scoop (or measuring cup/spoon for portioning dough and filling)
- Cooling rack
- Microwave (optional, for reheating leftovers)
- Wire whisk (optional, for blending dry ingredients if doing by hand)
Instructions
- Prepare the Baking Equipment: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Create the Almond Filling: In a medium-sized bowl, combine the almond flour and granulated sugar. Add the egg, melted butter, almond extract, and vanilla extract. Stir until a smooth yet slightly grainy mixture forms. Refrigerate the filling for 15-20 minutes to firm.
- Prepare the Cookie Dough: In a large mixing bowl, using a stand mixer fitted with the paddle attachment (or an electric hand mixer), cream the softened butter, brown sugar, granulated sugar, and powdered sugar together. Beat on medium speed for 3 to 4 minutes, until light and fluffy.
- Incorporate Wet Ingredients: Add the egg, almond extract, and vanilla extract to the creamed mixture. Mix thoroughly, scraping down the sides of the bowl to ensure all ingredients are well combined.
- Combine Dry Ingredients: Gradually add the all-purpose flour and baking soda to the wet mixture. Mix on low speed until a cohesive dough forms. Be cautious not to overmix.
- Portion the Dough and Filling: Using a cookie scoop or measuring spoon, portion the cookie dough into 2.8-ounce balls (approximately ¼ cup each). Similarly, portion the almond filling into 2-tablespoon-sized balls. “If you don’t have a scale, just grab a big scoop of dough and a generous tablespoon of filling.”
- Assemble the Cookies: Flatten each cookie dough ball slightly in your palm. Place a portion of almond filling in the center, then wrap the dough around the filling to completely enclose it. Roll gently to form a smooth ball.
- Add the Toppings: Press sliced almonds gently onto the surface of each dough ball, ensuring they adhere securely.
- Bake the Cookies: Place the assembled cookies on the prepared baking sheets, spacing them approximately two inches apart. Bake for 17 to 20 minutes, or until the edges are lightly golden.
- Cool and Garnish: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, dust generously with powdered sugar.
Notes
Nutrition
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
