Almond Croissant Cookies (Printable)
Buttery cookies with tender almond filling and crisp golden exterior, inspired by classic French croissants.
# What You Need:
→ Dough
01 - 1 cup unsalted butter, softened
02 - 2/3 cup granulated sugar
03 - 1 large egg yolk
04 - 1 tsp vanilla extract
05 - 2 cups all-purpose flour
06 - 1/4 tsp fine sea salt
→ Almond Filling
07 - 2/3 cup almond flour
08 - 1/3 cup granulated sugar
09 - 1 large egg white
10 - 1/2 tsp almond extract
→ Assembly & Topping
11 - 1/2 cup sliced almonds
12 - 2 tbsp powdered sugar
# Steps:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Cream together softened butter and granulated sugar in a large bowl until light and fluffy.
03 - Mix in egg yolk and vanilla extract until fully combined.
04 - Add flour and salt; mix until a soft dough forms. Cover and refrigerate for 15 minutes.
05 - Combine almond flour, sugar, egg white, and almond extract in a medium bowl. Stir until smooth and thick.
06 - Divide chilled dough into 24 equal portions. Roll each into a ball, flatten into 2-inch rounds, and place 1/2 tsp almond filling in center. Fold and pinch dough around filling to seal, shaping into crescents.
07 - Gently press each crescent into sliced almonds so they adhere on top.
08 - Place cookies 1 inch apart on prepared baking sheets. Bake for 13-15 minutes until edges are golden brown.
09 - Cool on baking sheet for 5 minutes, then transfer to wire rack. Once completely cool, dust with powdered sugar.
# Expert Advice:
01 -
- They deliver all the almond croissant experience in about 40 minutes instead of three days
- The dough is incredibly forgiving and practically foolproof
- Your kitchen will smell like a French bakery while they bake
02 -
- Chilling the dough is non-negotiable since soft dough will spread too much and lose its filling
- Seal the dough around the filling thoroughly or the almond cream will leak during baking
- These cookies are infinitely better the second day when flavors have had time to meld
03 -
- Weigh your ingredients if possible since too much flour will make these dry and crumbly
- The crescents should look slightly underbaked when you take them out as they continue cooking on the hot baking sheet