Almond Croissant Cookies

If you love almond croissants but don’t want to spend hours making the real thing, these almond croissant cookies are for you.

They take the best part of the pastry, that sweet almond filling, and tuck it right inside a soft cookie.

Each cookie has a gentle almond flavor on the outside and a rich, tender center that tastes just like the bakery version.

The sliced almonds on top give a nice little crunch, and a dusting of powdered sugar makes them look just like a fresh croissant.

They are simple to make at home, and I think you will find them hard to stop eating.

Why You’ll Love It

All The Croissant Flavor – You get the rich almond taste of a bakery croissant without any of the tricky folding or laminating.

Soft Center Surprise – Each cookie hides a sweet almond paste filling that stays tender and gooey in the middle.

Buttery And Rich – The extra egg yolk makes the dough soft, buttery, and melt-in-your-mouth good.

Beautiful To Look At – Sliced almonds on top and a dusting of powdered sugar make these cookies look like a fancy treat.

Recipe Ingredients

For The Almond Filling

• 1 cup Almond Flour
• 1/3 cup Granulated Sugar
• 1 Large Egg White
• 1/2 tsp Almond Extract

For The Cookie Dough

• 3/4 cup Unsalted Butter, Softened
• 3/4 cup Granulated Sugar
• 1 Large Egg
• 1 Large Egg Yolk
• 1 tsp Vanilla Extract
• 2 1/4 cups All-Purpose Flour
• 1/2 tsp Baking Powder
• 1/2 tsp Fine Salt
• 3/4 cup Sliced Almonds
• 2 tbsp Powdered Sugar

Directions

Step 1

Mix the almond flour, granulated sugar, egg white, and almond extract until a thick paste forms. Divide the filling into 12 portions and refrigerate for 20 minutes.

Step 2

Preheat the oven to 350 F and line two baking sheets with parchment paper.

Step 3

Beat the butter and granulated sugar until light and creamy. Mix in the whole egg, egg yolk, and vanilla until smooth.

Step 4

Add the flour, baking powder, and salt to the butter mixture. Mix just until a soft, pliable dough forms.

Step 5

Divide the dough into 12 portions and flatten each one. Place an almond filling portion in the center, enclose it completely with dough, and gently flatten the filled cookie.

Step 6

Press sliced almonds onto the tops and arrange the cookies on the prepared baking sheets. Bake for 13 to 15 minutes, until the edges are lightly golden.

Step 7

Cool the cookies for 10 minutes before transferring them to a cooling rack. Dust with powdered sugar once completely cool.

My Tips

Soften the Butter the Right Way

Your butter should be soft enough that you can press your finger into it and leave a dent, but it shouldn’t look greasy or melted. This is what lets it whip up light and creamy with the sugar.

From my experience, melted butter is the biggest reason cookies spread too thin and flat. If your kitchen is warm and the butter got too soft, pop it in the fridge for 10 minutes before you start.

Don’t Skip Chilling the Almond Filling

That 20 minutes in the fridge really matters. A cold filling holds its shape and stays in a neat ball, which makes it so much easier to wrap the dough around it.

If you try to use the filling while it’s soft and sticky, it squishes out the sides and makes a mess. My favorite trick here is to roll each portion into a smooth ball before chilling so they’re ready to go.

Seal the Dough Completely Around the Filling

When you wrap the dough around each filling ball, check that there are no cracks or gaps before you flatten it. Any open spot will let the almond filling leak out while baking.

I’ve found that pinching the seams together well and rolling the cookie gently in your palms gives you a smooth, fully sealed ball. This keeps the filling tucked inside where it belongs.

More Recipes

• Cherry Almond Mousse Cake
• Pistachio Cream Croissant Bake
• Brown Butter Chocolate Chip Cookies
• Creme Brulee Cookies
• Matcha White Chocolate Cookies

Frequently Asked Questions

Can I use store-bought almond paste instead of making the filling?

Yes, you can swap the homemade filling for store-bought almond paste to save time. Just divide it into 12 portions and chill them the same way the recipe says.

Keep in mind that store-bought paste is often a bit sweeter and firmer, so let it sit at room temperature for a few minutes so it is easier to shape.