Almond croissant cookies have taken the baking world by storm, and it’s easy to see why! These delightful treats blend the rich, nutty flavors of almond with a soft, buttery texture that makes each bite feel like a warm hug. With a perfect balance of sweetness and a hint of nuttiness from the almond flour, they are not only delicious but also surprisingly easy to make. Whether you’re looking to impress guests at a brunch, enjoy a cozy afternoon snack, or just treat yourself, almond croissant cookies are a must-try!
Gather Your Almond Croissant Cookies Ingredients
- 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
- 225 g (1 cup) Unsalted butter, at room temperature (for cookie dough)
- 200 g (1 cup) Granulated sugar (for cookie dough)
- 1 Egg, at room temperature (for cookie dough)
- 1 Egg yolk, at room temperature (for cookie dough)
- 1 teaspoon Vanilla extract (for cookie dough)
- 310 g (2½ cups) All-purpose flour
- 1½ teaspoons Baking soda
- 1 teaspoon Salt
- 1 teaspoon Vanilla or almond extract (or both)
- 85 g (1 cup) Almond flakes
How to Make Almond Croissant Cookies
- In a mixing bowl, use an electric hand mixer to cream together 110 g of unsalted butter and 100 g of granulated sugar until it’s fluffy, about 3 minutes.
- Lightly whisk one egg and slowly add it to the butter-sugar mixture while mixing.
- Fold in the almond flour and salt until well blended.
- Use an ice cream scooper to divide the frangipane cream into 12 portions and refrigerate them.
- For the cookie dough, cream the remaining 225 g of unsalted butter with 200 g of granulated sugar until light and fluffy.
- Add in the remaining eggs, egg yolk, and vanilla extract just until combined.
- In a separate bowl, mix together the all-purpose flour, baking soda, and salt, then fold this into the wet ingredients using a rubber spatula.
- Prepare your baking pans with parchment paper and divide the dough into 12 equal balls.
- Press a frangipane ball into the center of each cookie dough ball and sprinkle the top with almond flakes.
- Chill the formed cookies in the refrigerator for an hour.
- Preheat your oven to 175°C (350°F).
- Bake the cookies for about 18 minutes or until they are lightly golden.
- Let them rest on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Store any leftovers in an airtight container for 2-3 days at room temperature.
Why Everyone Is Loving This Almond Croissant Cookies
These almond croissant cookies are trending right now because they perfectly blend flavors and textures that many love. With a rise in interest in baking and homemade treats, these cookies offer a delightful twist on the classic almond croissant that’s both convenient to make and share. They’re great to bake during the fall and winter months, bringing warmth and coziness into your kitchen.
Best Ways to Serve It
These almond croissant cookies are fantastic at any time of day! Serve them at breakfast with a cup of coffee or tea. They also make a wonderful snack for kids after school or a sweet treat for a dinner party. Pair them with a scoop of vanilla ice cream, or enjoy them alongside fresh fruit for a burst of freshness. If you’re feeling fancy, a sprinkle of powdered sugar on top can add a lovely touch.
Recipe Tips & Variations
- For extra flavor, consider adding a pinch of cinnamon to the cookie dough.
- You can substitute almond flour with finely ground hazelnuts for a different nutty twist.
- These cookies can be stored in an airtight container for up to 3 days, but they’re best enjoyed fresh!
- Consider drizzling some melted chocolate over the cooled cookies for a decadent finish.
Almond Croissant Cookies FAQs
Can I freeze almond croissant cookies?
Yes! You can freeze the formed cookie balls before baking. Just make sure to separate them with parchment paper and place them in an airtight container. When ready to bake, you can bake them straight from the freezer; just add a couple of extra minutes to the baking time.
How do I know when the cookies are done baking?
Look for a light golden color around the edges. They might seem soft in the center, but they’ll firm up as they cool.
Can I use different extracts in the recipe?
Absolutely! Feel free to experiment with different flavor extracts like orange or lemon for a unique twist.
What if I don’t have almond flour?
You can make your own almond flour by grinding blanched almonds in a food processor until they reach a fine flour consistency. Just be careful not to grind too much, or it will turn into almond butter!
Give these almond croissant cookies a try at home—I’m sure you’ll fall in love with their delightful flavor and texture just like so many others have! Enjoy baking!
Almond Croissant Cookies
These delightful almond croissant cookies combine rich, nutty flavors with a soft, buttery texture, making them a perfect treat for any occasion.
Frangipane Cream
- 110 g Unsalted butter, at room temperature
- 100 g Granulated sugar
- 100 g Almond flour
- 1 large Egg, at room temperature
Cookie Dough
- 225 g Unsalted butter, at room temperature (for cookie dough)
- 200 g Granulated sugar (for cookie dough)
- 1 large Egg, at room temperature (for cookie dough)
- 1 large Egg yolk, at room temperature (for cookie dough)
- 1 teaspoon Vanilla extract (for cookie dough)
- 310 g All-purpose flour
- 1.5 teaspoons Baking soda
- 1 teaspoon Salt
- 1 teaspoon Vanilla or almond extract (or both)
- 85 g Almond flakes
Preparation
- In a mixing bowl, cream together 110 g of unsalted butter and 100 g of granulated sugar using an electric hand mixer until fluffy, about 3 minutes.
- Lightly whisk one egg and slowly add it to the butter-sugar mixture while mixing.
- Fold in the almond flour and salt until well blended.
- Use an ice cream scooper to divide the frangipane cream into 12 portions and refrigerate them.
Cookie Dough
- Cream the remaining 225 g of unsalted butter with 200 g of granulated sugar until light and fluffy.
- Add in the remaining eggs, egg yolk, and vanilla extract just until combined.
- In a separate bowl, mix together the all-purpose flour, baking soda, and salt, then fold this into the wet ingredients using a rubber spatula.
- Prepare your baking pans with parchment paper and divide the dough into 12 equal balls.
- Press a frangipane ball into the center of each cookie dough ball and sprinkle the top with almond flakes.
- Chill the formed cookies in the refrigerator for an hour.
Baking
- Preheat your oven to 175°C (350°F).
- Bake the cookies for about 18 minutes or until lightly golden.
- Let them rest on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
These cookies can be stored in an airtight container for up to 3 days, but are best enjoyed fresh. For extra flavor, consider adding a pinch of cinnamon to the cookie dough.
