Almond croissant cookie
A buttery soft Almond croissant cookie you'll fall in love with
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