These soft almond croissant cookies are filled with almond cream and topped with sliced almonds and powdered sugar.
These almond croissant cookies are the perfect cookie for almond croissant and cookie lovers!
These delicate cookies are filled with rich, creamy almond filling, which is also known as frangipane, the same filling used in almond croissants, giving them a deliciously nutty and slightly sweet flavor.
The soft, buttery texture melts in your mouth, while the topping of sliced almonds adds a light crunch. Dusting powdered sugar gives them that classic, bakery-style finish and an additional sweet flavor.
Inspired by the flavors of a traditional almond croissant, these cookies are a simple yet elegant treat, that is perfect with a cup of coffee or tea!
For more cookie recipes check out my banana bread cookies, 5 ingredient peanut butter cookies, coffee cookies, Oreo chocolate chip cookies, and creme brûlée cookies.
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Why this recipe works
- Almond croissant flavor– If you love the taste of a classic almond croissant, these cookies are a dream come true! They have the same sweet, nutty, and buttery flavor but in a soft, cookie form.
- Soft and tender texture– These cookies are perfectly soft, with a delicate texture that melts in your mouth. Each bite is rich and satisfying without being too heavy.
- No chill time needed– Unlike some cookie recipes, there’s no need to wait for the dough to chill. Just mix, shape, and bake—perfect for when you want a quick and delicious treat!
- Almond cream filling– The creamy almond filling inside adds an extra layer of flavor and richness, making these cookies feel extra indulgent and so delish.
- Sliced almonds for crunch– Topping the cookies with sliced almonds gives them a light crunch and a beautiful bakery-style look. Plus, it enhances the almond flavor even more!
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Butter- use unsalted butter for this recipe. Only butter will work for this recipe, no margarine, and no coconut oil. Margarine has a weird taste and can ruin the flavor of these delicious cookies.
Flour– I used all-purpose flour for this recipe. Cake flour will work great as well.
Baking powder- to allow the cookies to spread. Make sure that your baking powder is not expired.
Granulated sugar– I like to use granulated sugar, also the most common sugar used in baking. Caster sugar will work great as well.
Brown sugar- adds a rich flavor and chewy texture to the cookies.
Eggs- you will need 1 large egg and 1 egg yolk for this recipe. Make sure that your egg is at room temperature.
Vanilla extract- for vanilla flavor. I used vanilla paste, but you can use a whole vanilla bean or pure vanilla extract.
Kosher salt- you will need about ½ teaspoon of kosher salt for this recipe.
For the almond cream
Almond flour- the package should say “almond flour” or “fine almond meal”.
Instructions
Preheat the oven to 180c (350f) and prepare a baking sheet with parchment paper.
Make the almond cream
Into a large mixing bowl, add the room temperature butter, salt, and sugar, and mix with an electric hand mixer until creamy and smooth.
Add the eggs and mix until well combined.
Add the almond flour and flour and mix until the mixture is smooth and homogeneous. Transfer the almond cream to a piping bag and cut a small but not too small slit in the tip.
Make the cookie dough
Into a large mixing bowl, add the room temperature butter, brown sugar, granulated sugar, vanilla extract, and kosher salt. Mix with an electric hand mixer until smooth.
Add the egg and egg yolk and mix until well combined.
Add the flour and baking powder, and mix until just combined. Don't overmix the cookie dough for moist cookies and not dry cookies.
Scoop 18 cookie dough balls with a 2 tablespoon cookie scoop and place them on a parchment paper-lined baking sheet (on two separate baking sheets). Roll each cookie dough into a ball using your clean hands.
Use a tablespoon or a teaspoon to create indents in each cookie dough ball. Dip the tablespoon in flour to prevent the spoon from sticking to the cookie dough.
Pipe almond cream into each indent, but don’t overfill it. Lightly press sliced almonds onto the cream on top of the cookies.
Bake the cookies in a 180c (350f) preheated oven for 10-12 minutes. Use a cup or a large biscuit cutter to swirl around the cookies while they are warm to create perfect circles.
Let the cookies cool for a few minutes, then dust them with powdered sugar for that classic almond croissant look.
Expert Tips
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Don’t overmix the cookie dough, you don’t want to develop the gluten in the flour. This step ensures you have moist cookies and not dense and dry cookies.
- Ensure your butter is at room temperature before making cookies. Remove it from the fridge an hour or two beforehand. The butter should be soft to the touch. Cold butter is harder to mix and may leave lumps in the dough.
- Create a deep well. Use the back of a spoon which has been dipped in flour to prevent sticking to make a deep indentation in each cookie to hold plenty of filling.
- Don’t overfill with almond cream. Too much filling can cause the cookies to spread or leak while baking. Use just a small spoonful in the center.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your brown butter chocolate chunk cookies release easily from the pan.
- Use a cookies scoop to scoop out the cookies, that way you will have even-sized cookies, plus it ensures that your cookies bake evenly.
- Let them cool before dusting with powdered sugar. If you add the sugar too soon, it will melt into the cookies instead of staying light and powdery.
Faq's
To keep cookies soft, use brown sugar. Its molasses content retains moisture and softness after baking.
Slightly underbaking them and storing in an airtight container with a slice of bread also helps maintain chewiness.
Almond flour is a gluten-free alternative to traditional wheat flour, made from finely ground almonds.
It is rich in nutrients such as protein, healthy fats, and fiber. It adds a subtly sweet and nutty flavor to recipes and can be used in various dishes like cakes, cookies, and breads.
Almond flour is gluten-free, lower in carbs, and packed with healthy fats, fiber, and protein. It’s more nutritious than regular flour but also higher in calories. Great for a nutrient-rich alternative!
Storing
Store these cookies in the fridge for up to 4 days. Make sure that you store them in an airtight container so they won't dry out.
Freezing
To freeze these cookies, first let them cool completely. Then, place them in a single layer on a baking sheet and freeze for about an hour until firm.
Once frozen, transfer them to an airtight container or a freezer bag, separating layers with parchment paper to prevent sticking. They can be frozen for up to 2 months.
To thaw, simply place the cookies at room temperature for about 20–30 minutes. Dust with fresh powdered sugar before serving for the best flavor and texture!
Substitutions
Dairy-free - if you are dairy-free, replace the butter with vegan butter or plant-based butter.
Gluten-free- you can swap the flour with gluten-free flour to make these gluten-free. I have not tested this recipe with gluten-free flour, but it should work.
Variations
Chocolate-dipped- after baking, dip half of each cookie in melted dark or milk chocolate for an extra indulgence.
Raspberry- add a small spoonful of raspberry jam inside the cookie along with the almond cream filling for a fruity twist.
Honey almond cookies- drizzle the baked cookies with a bit of honey for added sweetness and a glossy finish.
Equipment
- Baking sheet and rack set (my fave).
- Cookies scoop set of 3 (the best cookie scoop we used)
- Whisk Set (pack of 3) to whisk the ingredients together.
- Pastry bag
- Electric hand mixer
More almond recipes
Almond flour chocolate cake- This one bowl almond flour chocolate cake has a moist and rich texture and is topped with a silky smooth chocolate ganache.
Almond snowball cookies- These snowball cookies are made with almond flour and almond extract for extra almond flavor.
Almond biscotti- These easy almond biscotti are crunchy, full of almond flavor and toasted almonds, lightly sweet, and taste amazing next to a cup of hot coffee or tea!
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If you liked this recipe
📖 Recipe
Almond Croissant Cookies
Ingredients
For the cookie dough
- 1 cup Butter room temp, unsalted
- 1 cup Granulated sugar
- ½ cup Brown sugar light brown sugar
- ½ teaspoon Kosher salt
- 1 teaspoon Vanilla extract
- 1 Egg
- 1 Egg yolk
- 3 cups Flour
- ⅓ teaspoon Baking powder
For the almond cream
- ½ cup Butter unsalted, room temperature
- ½ cup Granulated sugar
- ½ teaspoon Kosher salt
- 2 Eggs
- 1 cup Almond flour
- 2 tablespoon Flour
Assembly
- 1 cup Sliced almonds
- 2 tablespoon Powdered sugar
Instructions
- Preheat the oven to 180c (350f) and prepare a baking sheet with parchment paper.
Make the almond cream
- Into a large mixing bowl, add the room temperature butter, salt, and sugar, and mix with an electric hand mixer until creamy and smooth.
- Add the eggs and mix until well combined.
- Add the almond flour and flour and mix until the mixture is smooth and homogeneous. Transfer the almond cream to a piping bag and cut a small but not too small slit in the tip.
Make the cookie dough
- Into a large mixing bowl, add the room temperature butter, brown sugar, granulated sugar, vanilla extract, and kosher salt. Mix with an electric hand mixer until smooth.
- Add the egg and egg yolk and mix until well combined.
- Add the flour and baking powder, and mix until just combined. Don't overmix the cookie dough for moist cookies and not dry cookies.
- Scoop 18 cookie dough balls with a 2 tablespoon cookie scoop and place them on a parchment paper-lined baking sheet (on two separate baking sheets). Roll each cookie dough into a ball using your clean hands.
- Use a tablespoon or a teaspoon to create indents in each cookie dough ball. Dip the tablespoon in flour to prevent the spoon from sticking to the cookie dough.
- Pipe almond cream into each indent, but don’t overfill it. Lightly press sliced almonds onto the cream on top of the cookies.
- Bake the cookies in a 180c (350f) preheated oven for 10-12 minutes. Use a cup or a large biscuit cutter to swirl around the cookies while they are warm to create perfect circles.
- Let the cookies cool for a few minutes, then dust them with powdered sugar for that classic almond croissant look.
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Don’t overmix the cookie dough, you don’t want to develop the gluten in the flour. This step ensures you have moist cookies and not dense and dry cookies.
- Ensure your butter is at room temperature before making cookies. Remove it from the fridge an hour or two beforehand. The butter should be soft to the touch. Cold butter is harder to mix and may leave lumps in the dough.
- Create a deep well. Use the back of a spoon which has been dipped in flour to prevent sticking to make a deep indentation in each cookie to hold plenty of filling.
- Don’t overfill with almond cream. Too much filling can cause the cookies to spread or leak while baking. Use just a small spoonful in the center.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your brown butter chocolate chunk cookies release easily from the pan.
- Use a cookies scoop to scoop out the cookies, that way you will have even-sized cookies, plus it ensures that your cookies bake evenly.
- Let them cool before dusting with powdered sugar. If you add the sugar too soon, it will melt into the cookies instead of staying light and powdery.
Isabel
So goodd