These Simple Almond Croissant Cookies have the ultimate rich flavour of an almond croissant minus the effort to make a batch of croissants.
Who does not like a delicious and decadent Almond Croissant? Or maybe I should ask, who loves an Almond Croissant but does not want to go through the hassle of making them? These Simple Almond Croissant Cookies have the ultimate rich flavour of an almond croissant minus the effort to make a batch of croissants.
About These Almond Croissant Cookies
- These Simple And Delicious Almond Croissant Cookies are seriously Simple to prepare and unbelievably delicious! Their name serves the flavour nicely.
- These blondies have a soft and flavourful body and are topped with crunchy golden Silvered Almonds. This will give these blondies a crunchy top that perfectly balances the soft inside texture.
- The cookies come together quickly, requiring only one hour of chilling to firm up the dough. Chilling the dough prevents the cookies from spreading too much.
- These cookies have the exact flavour of a decadent Almond Croissant. The ingredient list is simple; you may already have everything in your pantry.
- The list goes as follows: Butter, Brown and Granulated Sugar, All-purpose and Almond Flour, Baking powder, Baking Soda, Egg and Egg Yolk, Salt, Vanilla and Almond Extracts, Silvered Almonds and powdered sugar for topping.
How To Make These Cookies
- Beat the room temperature butter with both sugar until creamy and smooth.
- Add in the egg, yolk, vanilla and almond extract. Mix well until the mixture is evenly smooth.
- Sift all dry ingredients using a spatula and gently fold them into the mixture.
- Use a medium-sized ice cream scoop to make small balls of cookie dough.
- Roll the cookie dough balls in the silvered almond and place them on a baking sheet. Chill them for an hour.
- In the meantime, preheat the oven to 350F. Line a large baking sheet with Baking Mat or parchment paper.
- Place the cookie dough balls on the mat and leave two 2-inch gaps between them.
- Bake for 10-12 minutes, or until they are set on the edges and the almonds are slightly golden brown.
- Immediately after removing them from the oven, go around them to soften their edges, and top them with more almond flakes if needed.
- Let them cool down on the baking sheet for 10 minutes, then transfer them to the cooling rack to cool down completely.
- Sprinkle their top with powdered sugar.
See more related recipes here:
Simple And Delicious Almond Croissant Blondies,
Storing: Keep these cookies in an air-tight container at room temperature for one week and freeze them for two months.
Disclaimer: I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.
LEAVE ME A STAR REVIEW IF YOU TRIED THIS RECIPE AND LIKED IT.
📖 Recipe
Almond Croissant Cookies
These Simple Almond Croissant Cookies have the ultimate rich flavour of an almond croissant minus the effort to make a batch of croissants.
Ingredients
- 1 cup Butter, Room temperature
- 1 cup Light Brown sugar, Packed
- ½ cup Granulated sugar
- 1 Egg, Room temperature
- 1 Egg yolk, Room temperature
- 1 teaspoon Almond extract
- 2 teaspoon Vanilla extract
- 2 cups All-purpose flour
- 1 cup Almond flour
- ½ teaspoon Baking powder
- ¼ teaspoon Baking soda
- ¼ teaspoon Salt
- 1 cup Silvered almond, For rolling
- 2 tablespoon powdered sugar, For dusting
Instructions
- Beat the room temperature butter with both sugar until creamy and smooth.1 cup Butter, 1 cup Light Brown sugar, ½ cup Granulated sugar
- Add in the egg, yolk, vanilla and almond extract. Mix well until the mixture is evenly smooth.1 Egg, 1 Egg yolk, 1 teaspoon Almond extract, 2 teaspoon Vanilla extract
- Sift all dry ingredients using a spatula and gently fold them into the mixture.2 cups All-purpose flour, 1 cup Almond flour, ½ teaspoon Baking powder, ¼ teaspoon Baking soda, ¼ teaspoon Salt
- Use a medium-sized ice cream scoop to make small balls of cookie dough. Roll the cookie dough balls in the silvered almond and place them on a baking sheet. Chill them for an hour.1 cup Silvered almond
- In the meantime, preheat the oven to 350F. Line a large baking sheet with Baking Mat or parchment paper.
- Place the cookie dough balls on the mat and leave two 2-inch gaps between them. Bake them for 10-12 minutes or until they look set on the edges and the almonds look slightly golden brown. Immediately after removing them from the oven, go around them to soften their edges, and top them with more almond flakes if needed.2 tablespoon powdered sugar
- Let them cool down on the baking sheet for 10 minutes, then transfer them to the cooling rack to cool down completely. Sprinkle their top with powdered sugar.
Nutrition
Calories: 189kcalCarbohydrates: 23gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 35mgSodium: 111mgPotassium: 30mgFiber: 1gSugar: 13gVitamin A: 257IUCalcium: 28mgIron: 1mg
Tried this recipe?Let us know how it was!
Diana says
These cookies are the best 👍🏻
Nasrin says
A must try!
Arezou Bahador says
It really is! Thank you.
jessie says
i’m not sure what i was expecting but these are so delicious and really do taste like an almond
croissant. first recipe i’ve tried from you. will be back to try more!!!
Arezou Bahador says
Yay, Thank you so very much Jessie for your feedback 🙂
Navneet says
I made almond croissant cookies earlier this year followimg a viral tik tok recipe and it was a bit of a fail, but this one did it! Almond extract is definitely the key. I love how in each step you show the measurements so i dont have to keep going back to the ingredient list. My dough ended up being quite moist, not sure what i did wrong thing, maybe I should’ve let it rest in the fridge longer because they did spread a little flat in my oven.
I did leave my second tray in the oven for a few extra minutes and that batch ended up better, just a little more crunchy than chewy but still very good. My first batch ended up a greasy crumbley mess. Definitely think it was an error on my side, just not sure what it is? I used a food scale - not measuring cups which i find sometimes messes with recipes when the creator just converts cups to grams without testing.
I will try other recipes!
Arezou Bahador says
Hi Navneet, Thanks for your feedback.
I highly recommend using a kitchen scale for the flour, and for the other ingredients, it does not matter as much. There are two things I can talk about. 1- When it comes to AP flour, they may act differently in the oven, and if your cookies did not have enough structure, please add one or two tablespoons of flour 2- Make sure your oven temperature is accurate by using an oven thermometer. Lastly, leave the cookie dough balls in the fridge for at least two hours. Please let me know how that goes.
nat says
one of the most delicious cookie recipes i've ever made! i love almond so i increased the extract by 1.5x. absolutely fantastic!!!!!
Arezou Bahador says
Yay, I am very happy to hear that. Yes, the amount of extract is very optional!
Arlene Tynan says
Hi. Im going to make these tomorrow. They sound delicious. But I have a question. What exactly do you mean when you say in the recipe to "go around the cookies to soften the edges immediately after removing them from the oven". Please explain! Thank you
Arezou Bahador says
Hi Arlene,
When cookies are immediately out of the oven, they are soft, and you can return them to a round shape. If the cookies are out of shape and not perfectly round, you can use the back of a spoon to soften the edges to make them round again. You may use a large round cookie cutter, but a spoon is handier.
Molly says
These were easy to make and delicious!
Arezou Bahador says
Thank you so much, Molly, for your positive feedback!
Tori Martinez says
Can this dough be frozen? If so, would bake time just be slightly more from frozen? And would you add the almonds before freezing or when about to bake?
Arezou Bahador says
Hi Tori,
Portion out the dough: Line a baking sheet with parchment paper or baking mat. Prepare the dough as usual, then scoop them out onto the baking sheet. Since we are freezing and not baking the cookies, you can crowd the cookies close together, but do not let them touch. Once their are frozen store them in an air tight container in the freezer for up to two weeks.
Do not add the silvered almond to their surface before freezing. When ready to bake, leave them on the counter for and half hour so the surface is wet and you can roll them in the sliced almonds. Happy baking 🙂
Sara Sirica says
Is the brown sugar light or dark?
Arezou Bahador says
Hello, Sara, Does not matter as much, but preferably, light!
Teresa says
What a fantastic cookie!! I absolutely love almond, and this recipe didn’t disappoint. Not only was it delicious, but it’s a nice change from more traditional cookie recipes. I loved the cookie so much I also made the muffin version and it’s just as wonderful.
Thank you for sharing your gift!
Arezou Bahador says
Yay, Thank you so much, Teresa, I am very happy that you liked this recipe 🙂