This delightful handheld treat features a buttery, chewy cookie filled with creamy frangipane and topped with almond flakes. Whether you pair them with your morning coffee or enjoy them alongside a scoop of ice cream, they're the perfect treat to satisfy your cravings at any time.
Best Almond Croissant Cookies Recipe
You will not want to skip this recipe! This rave-worthy dessert combines the classic flavors of traditional almond croissants with a luscious frangipane filling, all wrapped into a delightfully chewy cookie. Between the perfectly balanced ingredients and foolproof baking technique, I can confidently say it is one of the best almond croissant cookie recipes ever.
In addition to the easy-to-follow steps, I provide detailed expert tips and tricks so that you can get the best results the first time. It is super simple to follow, even for beginning bakers! And there's no need to look for fancy ingredients or equipment—everything you can find at home or in your local grocery store.
I also provide different ways to make this recipe depending on your taste. You can make it as written for a perfect balance of vanilla and almond flavor or kick the almond flavor up a notch with almond extract. You will also find several flavor variations to customize your cookies even more! No matter which method you choose, one thing is for sure: you will fall in love with these cookies!
Katalin's Take On How To Make the Best Cookies
The secret to baking flavorful almond croissant cookies with a crunchy exterior and soft, chewy interior lies in using the right ingredients, following precise techniques, and avoiding common mistakes, such as overbaking.
I always suggest selecting high-quality, high-fat ingredients when baking cookies, giving them the most decadent flavor. It is also important to never skip any ingredients, as every component contributes to the texture, structure, and overall deliciousness.
Proper technique is just as important; I always stress this in my recipes. While some recipes recommend first blending the almonds and sugar and then incorporating the butter to make the frangipane, I stick to the more traditional method of creaming the butter and sugar first, creating a lighter, fluffier almond cream.
Chilling the dough before baking is also a must to ensure your cookies hold their shape. And finally, there's the timing. You want to avoid overbaking the cookies, as it gives them a less-than-pleasant texture. On the contrary, you should remove them from the oven just before they set, as the residual heat will finish the baking process.
With attention to detail and a commitment to the above tried-and-true methods, you'll end up with irresistibly tender, tasty, and perfectly baked cookies every time!
Ingredients
Frangipane (almond cream)
- 110 g (½ cup) Unsalted butter at room temperature
- 100 g (½ cup) Granulated sugar
- 100 g ( 1 cup) Almond flour
- 1 Egg at room temperature
Cookie dough
- 225 g (1 cup) Unsalted butter at room temperature
- 200 g (1 cup) Granulated sugar
- 1 Egg at room temperature
- 1 Egg yolk at room temperature
- 1 teaspoon Vanilla extract
- 310 g (1½ cups) All purpose flour
- 1½ teaspoon Baking soda
- 1 teaspoon Salt
- 1 teaspoon Vanilla or Almond extract or both
To top
- 85 g (1 cup) Almond flake
Make The Frangipane
Before starting the frangipane, ensure the eggs and butter are at room temperature to emulsify correctly. Place the eggs in a bowl of warm water for 5-10 minutes to quickly bring them to room temperature. Refer to my guide on softening butter quickly without using a microwave.
Using an electric hand mixer, cream the granulated sugar and softened butter for approximately three minutes until it becomes fluffy. It is important to use unsalted butter only (or make your butter at home) to fully control the amount of salt in the recipe. Salted butter may make the cream too salty.
In a separate bowl, lightly whisk the egg, then slowly incorporate it into the sugar and butter mixture while the mixer is on. Next, use a rubber spatula to gently fold in the almond flour and salt just until well combined.
Scoop the frangipane into 12 equal portions using an ice cream or cookie scoop. Then, place it in the refrigerator to allow the butter to firm up.
Prepare the Cookie Dough
Like the frangipane almond filling, the cookie dough will require room-temperature butter and eggs before you start.
Once again, use your electric mixer to cream your softened butter with the sugar for a few minutes until it becomes light and fluffy.
Next, mix in your room-temperature eggs (one whole egg plus one egg yolk) and vanilla extract just until combined. Optionally, you can use almond extract or almond paste for a strong almond flavor. Or, combine the two for a nice balance of both flavors!
Sift together the all-purpose flour, salt, and baking soda in a separate bowl. Then, add the dry ingredients to the wet ingredients and use your rubber spatula to gently fold them together until just combined. As mentioned, do not overmix, or the dough will develop too much gluten, leaving you with dry, cakey cookies.
Assemble The Almond Croissant Cookies & Bake Them
Line 2-3 baking pans with parchment paper. Using your cookie or ice cream scoop, evenly divide the cookie dough batter into 12 balls and place them on the prepared baking sheet. Leave enough space between each cookie dough ball to give them room to spread.
Remove the frangipane balls from the fridge and press one on each cookie dough ball. Then, sprinkle each cookie with almond flakes or sliced almonds.
Place the baking sheet with the prepared cookie dough balls into the fridge to chill for an hour. Do not skip or try to shorten this step, as it is essential for preventing flat cookies.
Towards the end of the chilling time, preheat the oven to 175 C / 350 °F (do not use the oven fan). Once the cookie dough has chilled for at least an hour, place the sheet in the oven to bake for approximately 18 minutes.
Once thoroughly baked, carefully transfer the cookies from the parchment paper to a cooling rack. They will continue to set as they cool.
Storing & Freezing
These almond croissant cookies have the best taste and texture when served fresh the same day you make them. However, if you have leftovers, you can store them in an airtight container at room temperature for up to three days.
To freeze, allow the cookies to cool completely to room temperature, then store them in a freezer-safe zip-lock bag for up to two months. Thaw at room temperature.
Expert Tips For Making Almond Croissant Cookies
- Use high-fat butter and the highest-quality, pure vanilla extract (or vanilla bean paste) for the best flavor and texture. I use 82% fat European butter in this recipe.
- Don't skip the salt! It is essential to balance the flavors and sweetness of the cookies.
- Although using almond extract in the frangipane intensifies the almond flavor, too much can overpower and diminish the natural flavor. If you add any additional flavors, it is best to keep them to a minimum for the best balance of flavors.
- Consider slightly underbaking your cookies if you prefer a fudgy, gooey texture.
- If the cookies spread too much during baking, use a large cookie cutter when they come out of the oven to apply circular movements and tighten the shape back into a perfectly round shape.
More Cookies
These are, hands down, the best brown butter chocolate chip cookies that everyone needs in their baking repertoire! Crispy and chewy, gooey and buttery, and sweet but very well balanced with some sea salt on top. Brown butter (beurre noisette) is a classic French gold that will take your chocolate chip cookies to the next level! It has a deep, nutty, complex flavor and really elevates butter to the next level.
Go to the recipe: Brown Butter Chocolate Chip Cookies
Tiramisu Cookies
These tiramisu cookies are a fun new way to enjoy a classic Italian dessert. Full of incredible coffee flavor and topped with sweet mascarpone frosting, you won't be able to resist this sweet treat! Tiramisu cookies are a great addition to any dessert table, and they will also complement your morning coffee.
Go to the recipe: Tiramisu Cookies
Coffee Cookies
These coffee cookies have a delectable taste that the addition of chocolate chips makes even better. They are a soft and chewy, indulgent treat for those who particularly enjoy gooey desserts. For these espresso chocolate chip cookies, brown sugar creates a deep, rich flavor that perfectly complements the coffee taste.
Go to the recipe: Coffee Cookies
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