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I am partial to anything almond flavored, but a good almond croissant is at the very top of the list. Buttery dough filled with sweet almond paste– what’s not to love! So, when I came across the idea of a cookie inspired by these flavors, I knew I had to give it a try. Let me tell you, the results were even more delicious than I imagined. These Almond Croissant Cookies are easy to make and even easier to gobble up.
While there is almond flavor throughout the whole cookie, the filling is definitely the star of the show. This homemade almond paste is made with almond flour, sugar, butter, egg, and almond extract. It’s stuffed inside the buttery cookie dough , topped with almond slices, and baked to perfection. The cookies might look a little underdone when you take them out, but trust the process.
Once they’ve cooled, give them a generous dusting of powdered sugar for a finishing touch that adds just the right amount of sweetness. Now it’s time to take a bite into almond bliss! These cookies would be perfect for the holidays, church gatherings, or an after dinner treat. Give the recipe a try and it’s sure to be a new favorite!
Almond Croissant Cookies
Yield(s): Makes 24 cookies
20m prep time
12m cook time
you're making mealtime meaningful.
Filling
- 1 cup almond flour
- ½ cup granulated sugar
- 2 tablespoons butter, melted
- 1 egg
- 1 teaspoon almond extract
Dough
- 1 cup unsalted butter, melted
- 1 cup granulated sugar
- ½ cup powdered sugar
- 1 egg
- 3 cups flour
- 1/2 teaspoon baking soda
- ½ teaspoon salt
- ½ cup sliced almonds
- Powdered sugar for dusting
Preparation
- Preheat oven to 350 degrees F and line two baking sheets with parchment paper.
- Filling: In a medium sized bowl, combine all filling ingredients until well combined. Set aside.
- Dough: In a large bowl, combine melted butter, sugar, and powdered sugar until smooth. Add egg and almond extract.
- In a small bowl, sift together flour, baking soda, and salt. Slowly add dry ingredients to the wet ingredients until just combined.
- Scoop about 2 tablespoons dough and roll into a ball. Press ball to flatten and place 2 teaspoons filling in center. Wrap dough around filling, place on baking sheet, and press sliced almonds on top. Repeat with remaining dough, makes about 24 cookies.
- Bake cookies for 12-14 minutes or until edges are just beginning to turn golden in color. Cookies will still appear pale in color.
- Allow cookies to cool and dust with powdered sugar.
Recipe adapted from Ryannordheimer.com