Almond Croissant Cookies
These almond croissant cookies, featuring a creamy frangipane filling set on a buttery, crunchy cookie and topped with almond flakes, are a dream come true for almond lovers!
Servings: 12
Calories: 495kcal
Ingredients
Frangipane (almond cream)
- 110 g Unsalted butter at room temperature
- 100 g Granulated sugar
- 100 g Almond flour
- 1 Egg at room temperature
Cookie dough
- 225 g Unsalted butter at room temperature
- 200 g Granulated sugar
- 1 Egg at room temperature
- 1 Egg yolk at room temperature
- 1 teaspoon Vanilla extract
- 310 g All purpose flour
- 1½ teaspoon Baking soda
- 1 teaspoon Salt
- 1 teaspoon Vanilla or Almond extract or both
To top
- 85 g Almond flake
Instructions
Make the frangipane
- With the help of an electric hand mixer, cream room temperature butter and sugar until fluffy, for about 3 minutes.
- Whisk egg lightly and slowly incorporate into the butter-sugar mixture while the mixer is on.
- Fold in the almond flour and salt.
- Using an ice cream scooper, divide the frangipane cream into 12 portions and refrigerate for the butter to solidify.
Make the cookie dough
- Mix in the eggs and vanilla extract (almond extract) just until combined.
- Mix flour, salt, and baking soda together, then add the mixture to the wet ingredients. Fold them together with the help of a rubber spatula.
Assemble
- Prepare 2-3 baking pans with parchment paper. Divide the cookie dough into 12 equal balls (use an ice cream scooper) and place them on the parchment paper, leaving enough space between them to be able to spread.
- Press the frangipane balls into the cookie dough one by one, then hint with flaked almonds. Then, chill the cookie dough for an hour.
- Pre-heat the oven to 175 C / 350 °F (no fan). After one hour of chilling time, bake the cookies for about 18 minutes.
- Let the cookies rest for a few minutes, then carefully remove them from the parchment and cool them on a cooling rack. The cookies will further set as they cool.
- Store any leftover cookies in an airtight container for 2-3 days at room temperature.
Notes
INGREDIENT NOTES:
- Measure your ingredients with a digital scale for accuracy.
- Make sure that all the ingredients are at room temperature.
- Almond extract is not strictly needed in the recipe as the frangipane will provide a beautiful almond flavor. However, if you want the cookies to have a very strong almond flavor, that can only be achieved with almond extract.
- Make sure you read my Expert tips section above to maximize your success. A short recipe alone cannot cover all the necessary details and science behind baking.
- Do not overmix the cookie dough when adding the dry ingredients. Fold it only until thoroughly combined.
- Respect the chilling time in the cookie recipe. Do not skip it, or the cookies might end up very flat.
- Try not to overbake your cookies if you prefer them fudgy and gooey.
- If the cookies spread too much in the oven, grab a large cookie cutter and apply circular movements to them straight after they come out of the oven. This movement will tighten the cookies and make them perfectly round.
Nutrition
Calories: 495kcal | Carbohydrates: 48g | Protein: 7g | Fat: 32g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 346mg | Potassium: 99mg | Fiber: 2g | Sugar: 26g | Vitamin A: 759IU | Calcium: 54mg | Iron: 2mg
