Almond Croissant Cookies (Print Version)

Buttery French-inspired cookies with tender almond filling and crisp golden exterior.

# What You Need:

→ Dough

01 - 1 cup (225 g) unsalted butter, softened
02 - 2/3 cup (130 g) granulated sugar
03 - 1 large egg yolk
04 - 1 tsp vanilla extract
05 - 2 cups (250 g) all-purpose flour
06 - 1/4 tsp fine sea salt

→ Almond Filling

07 - 2/3 cup (70 g) almond flour
08 - 1/3 cup (65 g) granulated sugar
09 - 1 large egg white
10 - 1/2 tsp almond extract

→ Assembly & Topping

11 - 1/2 cup (55 g) sliced almonds
12 - 2 tbsp powdered sugar for dusting

# How to Prepare:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, cream together the butter and granulated sugar until light and fluffy.
03 - Mix in the egg yolk and vanilla extract until combined.
04 - Add flour and salt; mix until a soft dough forms. Cover and chill for 15 minutes.
05 - In a medium bowl, combine almond flour, sugar, egg white, and almond extract. Stir until smooth and thick.
06 - Divide the chilled dough into 24 equal portions. Roll each into a ball, then flatten into a 2-inch round.
07 - Place 1/2 tsp of almond filling in the center of each round. Fold and pinch the dough around the filling to seal, shaping into a crescent.
08 - Gently press each crescent into the sliced almonds so they adhere on top.
09 - Place cookies on the prepared baking sheets, spacing them about 1 inch apart.
10 - Bake for 13–15 minutes, until edges are golden brown.
11 - Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
12 - Once completely cool, dust cookies lightly with powdered sugar.

# Expert Advice:

01 -
  • Buttery, tender dough wrapped around a sweet almond center that bakes into pure comfort
  • They freeze beautifully and taste even better the next day with coffee
02 -
  • The chilling step is not optional because warm dough spreads too much and the filling might leak
  • Sealing the dough around the filling properly prevents the almond center from oozing out during baking
03 -
  • Room temperature butter incorporates much better than cold butter so plan ahead and leave it out for an hour
  • The almonds on top toast faster than the cookies bake so watch them closely in the last few minutes

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