Indulge in the sweet fusion of croissants and cookies with our Almond Croissant Cookies recipe, featuring a buttery puff pastry shell filled with rich homemade frangipane and topped with sliced almonds and powdered sugar. Perfect for any baking enthusiast!
Whenever I bake these Almond Croissant Cookies, I’m transported back to a quaint little bakery in Paris where I first encountered the aroma of fresh croissants mixed with the sweetness of almond paste. Inspired to recreate that memory, I experimented in my kitchen until these delightful cookies emerged. They’re a little nod to that Parisian adventure, right in the comfort of my own home, blending the classic croissant’s buttery layers with the dense sweetness of traditional cookies. Every bite is a reminder of how flavors can evoke memories, bridging past and present through the joy of baking.
Why You’ll Love These Almond Croissant Cookies
Our Almond Croissant Cookies are not just cookies; they’re a culinary experience! Here’s why they stand out from the crowd:
- Rich Almond Flavor: The dual infusion of almond flour and almond extract in both the filling and the cookie dough ensures a rich, nutty flavor that almond lovers will adore.
- Textural Contrast: Combining the flakiness of a croissant with the dense, moist texture of traditional cookies creates a unique mouthfeel.
- Versatility: These cookies are perfect for any occasion, from high tea to your coffee break.
- Homemade Frangipane: Our homemade frangipane filling, made with real butter and eggs, offers a gourmet touch that sets these cookies apart from any store-bought variety.
Ingredients Notes
To make the most out of our Almond Croissant Cookies recipe, understanding your ingredients is key. Here are some tips to ensure each cookie turns out perfectly:
- Almond Flour: Opt for finely ground almond flour for a smooth texture in the frangipane filling.
- Butter: Using salted butter in the cookie dough enhances the flavors, but unsalted butter can be used with a pinch of salt if preferred.
- Extracts: Quality almond and vanilla extracts make a significant difference. Pure extracts give a more intense and natural flavor compared to artificial ones.
- Sugars: A combination of granulated, brown, and powdered sugars balances sweetness and contributes to the cookies’ texture.
- Eggs: Room temperature eggs will mix more uniformly into the batter, aiding in a consistent bake.
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How To Make Almond Croissant Cookies
Let’s break down the process of creating these delectable Almond Croissant Cookies into manageable steps, ensuring you get perfect results every time:
- Preparation: Start by preheating your oven and lining your baking sheets. This ensures your cookies will cook evenly and not stick.
- Making the Filling: Mix almond flour, sugar, melted butter, and extracts until smooth, then chill. This develops the flavors and thickens the filling, making it easier to handle.
- Creaming Butter and Sugars: Beat the butter and sugars until fluffy. This introduces air into the dough, helping the cookies rise and become light.
- Incorporating Remaining Ingredients: Gradually add the egg and extracts, then the dry ingredients. This method prevents the dough from being overworked and becoming tough.
- Forming the Cookies: Shape and fill the dough as instructed to ensure a surprise almond center in each cookie.
- Baking: Bake until golden for a delicious contrast between a soft interior and a crisp exterior.
- Cooling and Serving: Allow the cookies to set on the baking sheet before moving to a cooling rack and dusting with powdered sugar for that final, sweet touch.
Storage Options
Our Almond Croissant Cookies keep as beautifully as they taste. Once cooled, store them in an airtight container at room temperature to maintain freshness. They’re best enjoyed within a week, but you can also freeze them for up to 3 months. Just wrap them tightly in plastic wrap and place in a resealable bag. Thaw at room temperature when ready to serve for a just-baked taste.
Variations and Substitutions
While our Almond Croissant Cookies are delightful as is, feel free to personalize them with these variations and substitutions:
- Nut Variations: Swap out the almonds for chopped pecans or walnuts for a different twist.
- Extract Flavors: Experiment with orange or lemon extract instead of almond for a citrusy note.
- Flour Choices: For a gluten-free version, replace all-purpose flour with your favorite gluten-free blend.
- Sugar Adjustments: Reduce the sugar or use coconut sugar for a less sweet version or a healthier alternative.
- Vegan Options: Use vegan butter and a flax egg to cater to dietary restrictions without compromising on taste.
Almond Croissant Cookies
Ingredients
For the Almond Filling:
- 1 ¾ cups almond flour
- ¾ cup granulated white sugar
- 1 whole egg
- 2 ½ tablespoons unsalted butter melted and cooled
- 1 ½ teaspoons almond extract
- 1 ½ teaspoons vanilla extract or vanilla bean paste
For the Cookie Dough:
- 1 cup salted butter softened to room temperature
- ½ cup brown sugar
- ½ cup granulated white sugar
- ½ cup powdered sugar
- 1 whole egg
- 1 teaspoon almond extract
- ½ teaspoon vanilla extract
- 3 cups all-purpose flour
- ½ teaspoon baking soda
- 1 cup sliced almonds for topping
- Additional powdered sugar for garnish
Instructions
- Prepare the Oven and Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Create the Almond Filling: In a medium-sized mixing bowl, combine the almond flour and granulated sugar. Whisk thoroughly to blend. Incorporate the egg, melted butter, almond extract, and vanilla extract. Stir until the mixture becomes smooth, though it may retain a slightly grainy texture. Transfer the filling to the refrigerator to firm up.
- Mix the Butter and Sugars: Using a stand mixer with a paddle attachment or an electric hand mixer, cream together the softened butter, brown sugar, granulated sugar, and powdered sugar in a large mixing bowl. Beat on medium speed until the mixture becomes light and fluffy, approximately 3-4 minutes.
- Incorporate Wet Ingredients: Add the egg, almond extract, and vanilla extract to the creamed mixture. Mix thoroughly, ensuring that the sides of the bowl are scraped down to integrate all ingredients evenly.
- Combine Dry Ingredients: Gradually add the all-purpose flour and baking soda to the wet mixture. Mix at low speed until a cohesive dough forms, taking care not to overmix.
- Portion the Dough and Filling: Using a standard cookie scoop or measuring spoon, portion the cookie dough into 2.8-ounce balls (approximately ¼ cup each). Similarly, portion the almond filling into 2-tablespoon-sized balls.
- Assemble the Cookies: Place six cookie dough balls onto the prepared baking sheet. Flatten each ball slightly with your hand, then place an almond filling ball in the center. Enclose the filling by wrapping the cookie dough around it, ensuring the filling is fully sealed inside. Roll into a smooth ball.
- Add Almond Toppings: Gently press sliced almonds onto the surface of each cookie ball, ensuring they adhere firmly.
- Bake the Cookies: Transfer the baking sheet to the preheated oven and bake for 17-20 minutes, or until the edges of the cookies are golden brown.
- Cool and Garnish: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a cooling rack. Once cooled completely, dust the tops with powdered sugar for an elegant finish.
