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Almond Croissant Cookies

The cookie version of the bakery classic: thick and chewy almond croissant cookies, with a sweet almond filling, topped with toasted almond slices and a dusting of powdered sugar.
Prep Time20 minutes
Cook Time22 minutes
Frige Time20 minutes
Total Time1 hour 2 minutes
Course: brunch, Dessert
Keyword: almond, cookies, croissant
Servings: 12 large cookies

Ingredients

Almond filling:

  • 175 g almond flour 1¾ cups
  • 150 g granulated sugar ¾ cup
  • 1 egg
  • 36 g unsalted butter, melted 2½ tablespoons
  • 1 tsp vanilla extract
  • ½ tsp almond extract

Cookie dough:

  • 226 g unsalted butter, melted 1 cup or 2 sticks
  • 120 g granulated sugar ⅔ cup
  • 120 g brown sugar ⅔ cup, packed
  • 50 g powdered sugar ½ cup
  • 1 egg
  • 1 egg yolk
  • 1 tsp almond extract
  • 1 tsp vanilla extract
  • ½ tsp baking soda
  • ½ tsp salt
  • 312 g all-purpose flour 2½ cups
  • 75 g almond flour ¾ cup
  • 1 cup sliced almonds toasted

Instructions

Make the almond filling:

  • In a bowl, whisk together the almond flour and sugar. Add the melted butter, egg, vanilla extract, and almond extract. Mix until smooth. Refrigerate until ready to use (at least 10 minutes).

Make the cookie dough:

  • In a large bowl, add the butter, granulated sugar, brown sugar, and powdered sugar. Whisk together until shiny.
  • Add the egg and egg yolk, whisking until smooth. Stir in the vanilla and the almond extract.
  • Fold in the flour, almond flour, baking soda, and salt until just combined.

Assemble the cookies:

  • Using an ice cream scoop, scoop out 12 cookie dough balls (approximately 2" diameter). Press each one to flatten them into little rounds.
  • Remove the almond filling from the refrigerator. Using a smaller ice cream scoop (or a teaspoon), scoop the almond filling, roll into a ball approximately the size of a quarter, and place it at the centre of the flattened dough balls.
  • Wrap the cookie dough around the filling, making sure to fully seal it in. Roll into a smooth ball, and press into your toasted almond slices.
  • Refrigerate the cookie dough for 20 minutes.

Bake:

  • Preheat oven to 350F (175C). Line 2 cookie sheets with parchment paper or a silicone mat.
  • Place 6 cookies on each tray, evenly spaced apart. Bake for 20-22 minutes, until the edges of the cookies are just turning golden brown. Let cookies cool on their trays for 10-15 minutes, then dust with powdered sugar.
  • Note: I would recommend only dusting before serving, as the powdered sugar will kind of "disappear" if left for a few hours.

Notes

  1. Toasting Your Nuts: Please consider toasting the sliced almonds before using them in the recipe to enhance their flavour. I usually plop them in the air fryer for 5 mins, but you can also spread the sliced almonds on a baking sheet and toast them in your preheated oven at 350°F for 5-7 minutes (just until they are lightly golden brown). Allow them to cool before using.
  2. Almond Extract: Almond extract adds a rich almond flavour to the cookies. However, if you prefer a milder almond taste, you can reduce the amount of almond extract used or omit it altogether.
  3. Chilling the Dough: Chilling the cookie dough before baking helps prevent the cookies from spreading too much in the oven, resulting in a thicker and chewier texture. Be sure to refrigerate the assembled cookies for at least 20 minutes before baking. It's only about as long as it takes the oven to preheat, and you can get all your dishes done in that time 💃
  4. Storage: Store the cooled cookies in an airtight container at room temperature for up to 5 days. You can also freeze the cookies for longer storage. Simply place them in a freezer-safe container or bag and store them in the freezer for up to 2 months. Thaw at room temperature before serving.
  5. Dusting with Powdered Sugar: As mentioned earlier, it's best to dust the cookies with powdered sugar just before serving to maintain their appearance. If left for an extended period, the powdered sugar may be absorbed into the cookies, resulting in a less noticeable dusting.
  6. Enjoying Warm Cookies: These babies are at their best when they're warm. If you're not eating them freshly baked, microwave the cookies for a few seconds before serving to warm them up slightly. 
  7. Protein Boost: Despite being a dessert, these cookies boast a higher protein content thanks to the use of almond flour and sliced almonds, making them a satisfying treat that indulges your sweet tooth while also providing a nutritious boost.
Nutrient Amount per Serving (1 cookie)
Calories 240 kcal
Total Fat 16g
Total Carbohydrates 21g
Protein 7g