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overhead shot of almond croissant cookies on cooling rack
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Almond Croissant Cookies

Soft, buttery cookies inspired by the classic French almond croissant. Filled with rich almond flavor, topped with sliced almonds they’re the perfect bakery-style treat you can make at home.
Course Cookies
Cuisine American
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 24 cookies
Calories 256kcal
Author Leigh Anne Wilkes

Equipment

Ingredients

  • 1 cup butter salted, softened
  • 1 cup granulated sugar`
  • 1 cup light brown sugar
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1 egg
  • 1 egg yolk
  • 2 cups cake flour
  • 1 cup bread flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup sliced almonds

Almond Filling

  • 1 cup fine almond flour
  • 1/4 cup granulated sugar
  • 2 Tbsp beaten egg
  • 1 1/2 Tbsp butter melted
  • 1/2 tsp almond extract
  • pinch of salt

Instructions

  • Preheat oven to 350 degrees F.
  • In the bowl of a stand mixer with the paddle attachment, mix together the soft butter and brown sugar and granulated sugar. Mix for 2 minutes until well combined.
  • Add in egg, egg yolk, and extracts. Mix until combined
  • Add in dry ingredients including cake flour, bread flour, baking powder, baking soda and salt. Mix until combined and all flour is just incorporated.
  • Make almond filling by combining melted butter and sugar. Add in 2 Tbsp beaten egg (that is half of an egg), flour, almond extract and salt.
  • Form mixture into 24 small balls, place on a cookie sheet and refrigerate for 30 minutes to firm up.
  • Form cookie dough into 24round balls. Flatten the ball and place one almond filling ball in the center and cover with dough, roll into a round ball.
  • Roll top of dough ballinto sliced almonds.
  • Place balls of dough onto a parchment paper lined baking sheet, with the sliced almonds face up
  • Slightly flatten the balls of dough.
  • Bake for 10-12 minutes until lightly golden brown around the edges.
  • Cool on baking sheet for5 minutes and then remove to cooling rack
  • Sprinkle with powderedsugar for the finishing touch, just like an almond croissant!

Notes

  1. Use quality almond extract – Almond is the star flavor here, so a good-quality extract makes all the difference. A little goes a long way!
  2. If you prefer, you can replace the cake flour and bread flour with all purpose flour but I think the combination of cake and bread flour gives a better chewier texture to the cookie.
  3. Don’t overbake – For that soft, tender texture, pull the cookies out when the edges are set but the centers still look slightly soft. They’ll continue to set as they cool.
  4. Chill the dough if needed – If your dough feels too soft or sticky, a quick chill (20–30 minutes) will make it easier to handle and help the cookies hold their shape.
  5. Top with sliced almonds before baking – Gently press them into the tops so they stick and toast up beautifully in the oven.
  6. Dust with powdered sugar – Once the cookies have completely cooled, give them a light dusting of powdered sugar for that classic almond croissant look (and a little extra sweetness!).
  7. Keep them soft – Store cookies in an airtight container to maintain their soft, bakery-style texture.

Nutrition

Calories: 256kcal | Carbohydrates: 32g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 42mg | Sodium: 168mg | Potassium: 66mg | Fiber: 1g | Sugar: 20g | Vitamin A: 286IU | Calcium: 36mg | Iron: 1mg