Almond Croissant Cookies
Almond Croissant Cookies combine buttery cookie dough with a rich almond filling, topped with sliced almonds and powdered sugar. An elegant, bakery-style cookie perfect for any occasion.
12 Servings
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
To prepare Almond Croissant Cookies gluten-free, substitute the all-purpose flour with a gluten-free 1:1 baking flour blend. Ensure the blend contains xanthan gum or add ¼ teaspoon per cup of flour for best results. Verify that the baking soda and other ingredients are certified gluten-free to avoid cross-contamination.
Nutrition Disclaimer: Nutritional information is an estimate and may vary based on ingredients and preparation methods.
Nutrition
Serving: 1serving | Calories: 556kcal | Carbohydrates: 64g | Protein: 9g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 182mg | Potassium: 120mg | Fiber: 4g | Sugar: 36g | Vitamin A: 585IU | Calcium: 77mg | Iron: 3mg