Classic almond croissant cookies that's easy to make and requires no chill time. Buttery, soft, chewy, and topped with sliced almonds and powdered sugar. Each bite is a treat.
Now this is recipe might be new for you but once you bite into these almond croissant cookies, you'll taste a very familiar cookie flavor. One that's packed with butter, vanilla extract, almond extract, almond flour, sliced almonds and more. This is the type of cookie you'll make over and over again. With a cook time of 13 minutes it's easy to make and simple. My husband said this recipe reminded him of the Keebler Sandies which makes sense. It's a butter soft cookie with almonds that kind of taste like shortbread. And I love shortbread cookies! This cookie is perfect if you're looking for a dessert with rich almond flavor.
Let's get into these almond croissant cookies!
The prepared baking sheet should be covered with parchment paper. I only use parchment paper to make cookies because they come out the best when you use it. It's the only way in my opinion. Next you have your ingredients. You need the following ingredients to make this recipe. But swaps are also encouraged if someone has a nut allergy.
The prepared baking sheet should be covered with parchment paper. I only use parchment paper to make cookies because they come out the best when you use it. It's the only way in my opinion. Next you have your ingredients. The following ingredients in the recipe card below are needed to make this recipe. But swaps are also encouraged if you have a nut allergy.
What's next?
Once all of your ingredients are mixed together it's not time to bake these almond croissant cookies! I use my two-tablespoon cookie scoop to pick up cookie dough balls. Or you can use one tablespoon of dough. You can pick whatever cookie size you want. After I scoop the cookie on the top of each dough ball all sliced almonds and then roll the dough around in a bowl of sliced almonds to add extra. I like to pick up some extra almonds and pop them all over the dough.
The cookie should be covered with sliced almonds but it's okay if isn't. Some almond slices naturally fall off. Bake the cookies at 350 degrees for 13 minutes (15 if you want them a little crispy). Once they're cooked, place them on a wire rack to cool and garnish the cookies with powdered sugar. Enjoy with some milk or coffee in the morning. The whole family will love this easy to make dessert. OR if you bring it to work for your friends, it doesn't matter the setting or who it is. These Almond croissant cookies recipe are the best!
Check out more of my cookie recipes
Almond croissant cookie
Ingredients
Cookie Dough
- 1 ¼ cup All-purpose flour
- 1 Stick of butter softened
- ¾ teaspoon salt
- ¼ teaspoon Baking Powder
- ¼ cup Granulated sugar
- ½ cup Light brown sugar
- 1 Egg (room temp)
- 1 teaspoon Vanilla paste or vanilla extract (I liked the recipe with vanilla paste)
- ¾ teaspoon Almond Extract
- ¾ cup Sliced Almonds
- Powered Sugar (sprinkle on the cookies after they're cooled)
Almond Filling (Frangipane)
- 2 tablespoon softened butter
- 2 tablespoon sugar
- ¼ cup almond flour
- ½ teaspoon almond extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare the almond filling: In a small bowl, mix together the softened butter, sugar, almond flour, almond extract, and a pinch of salt until smooth. Scoop into 8–10 small portions and place them in the freezer while you prepare the cookie dough.
- In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
- Add the egg, vanilla paste (or vanilla extract), and almond extract. Mix until fully combined.
- In a separate medium bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Scrape down the sides of the bowl as needed. Do not overmix.
- Scoop the cookie dough using a large cookie scoop. Flatten each scoop slightly in your hand, place one frozen almond filling portion in the center, and wrap the dough around it until completely sealed.
- Roll each dough ball in the sliced almonds, gently pressing so they stick. Place the cookies on the prepared baking sheet, leaving about 2 inches between each cookie.
- Bake for 12–14 minutes, or until the edges are lightly golden and the centers are just set. Do not overbake—the cookies will continue to set as they cool.
- Let the cookies 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. For an extra bakery-style finish, sprinkle with a few extra toasted sliced almonds or drizzle with a light vanilla glaze.
Video
Notes
- You can swap the almonds out with a nut-free option
- You can also use a healthier sugar alternative like cane sugar or Stevia
Mary McLaughlan says
The recipe appears twice and is inconsistent. The second version has almost 2C less flour, and does not include any almond flour at all
Judy says
The one I see has only 1 cup of flour and no almond flour. Something doesn't seem right. Two sticks of butter with only one cup of flour? I would also add a little salt.
In Alexa's Kitchen says
There's one stick of butter in this recipe. Not sure where you read two sticks 🙂