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These almond croissant cookies merge all the best parts of an almond croissant into buttery soft cookies! They have a rich almond filling with crisp, toasted edges, and the sliced almonds and powdered sugar on top add the perfect amount of crunch and sweetness!
For more cookie recipes, make my almond shortbread cookies and brown butter chocolate chip cookies!
Can I just say that I’m completely spoiled – my first almond croissant was in Paris and it was SO good, it ruined every other almond croissant since.
However, when I saw the almond croissant cooke trend going viral on tiktok and instagram – I had to put my own spin on it!
The end result is a deeply buttery cookie with rich almond flavor that literally just melt in your mouth at first bite! They have a soft and creamy almond filling and those sliced almonds on top add the perfect crunch.
Dush with a little powdered sugar and you’ve got a cozy, bakery-style treat that will make your feel like you’re in a French patisserie.
Table of contents
Notes From My Kitchen
- Yes, these DO taste like almond croissants! They’ve gone viral on tiktok and instagram for good reason – it’s literally an almond croissant in cookie form!
- Easy to make! Make that sweet almond filling, then the cookie dough, chill for an hour and bake! Oh, can’t forget the generous dusting of powdered sugar fresh out of the oven!
- Perfectly sized cookies! I love those new york style cookies, but this cookie recipe fits right in your hand for the perfect afternoon snack.
- They get even better over time! The flavors deepen as the cookies rest, making them just as delicious, if not better, the next day.
Main Ingredients
(full list of ingredients can be found in the recipe card)
- Almond Flour (for the filling) gives the creamy frangipane filling (fancy word for almond cream!) its signature nutty flavor and soft, creamy texture. Its natural fat content keeps the center moist and helps mimic the richness of a traditional almond croissant. Do not use almond meal! Almond meal is gritty and won’t give you that smooth texture!
- Egg White (for the filling) acts as a binder in the frangipane, helping the filling set as it bakes without becoming dense. It provides structure while keeping the center light and creamy rather than cakey.
- All Purpose Flour provides structure and stability, allowing the cookies to hold their shape while baking.
- Almond extract delivers that sweet almond flavor, enhancing both the cookie dough and the filling.
- Granulated Sugar and Brown Sugar work together to create a soft, sweet, and perfectly chewy texture.
- Egg and Egg Yolk adds moisture and structure, helping the cookies hold together during baking. The extra egg yolk boosts richness and tenderness, creating a soft, rich crumb.
- Sliced Almonds add texture and visual appeal while reinforcing the almond flavor. As they bake, they toast lightly, adding a delicate crunch to the exterior of the cookies.
- Salted Butter provides richness and flavor while helping the cookies spread just enough for a tender bite.
- Powdered Sugar (for dusting on top) adds a light touch of sweetness and gives the cookies their classic almond croissant finish.
How To Make Almond Croissant Cookies
Step 1: Make The Almond Filling. Combine room temperature butter, sugar, almond flour, egg white, and almond extract in a medium bowl. Use an electric mixer to mix until smooth and combined then place in the refrigerator.
Step 2: Make The Almond Cookie Dough. In the bowl of a stand mixer fitted with the paddle attachment, add room temperature butter, sugar, and brown sugar. Mix then Add eggs and egg yolk and mix until combined. Then add vanilla extract and almond extract.
Step 3: Add in the dry ingredients and mix together until the cookie dough forms and there’s no patches of flour, about 30 seconds.
Step 4: Assemble The Cookies. Use a large cookie scoop and scoop out the cookie dough. Flatten into a disc and add 1 tbsp of frangipane filling. Roll the dough around the filling, ensuring it’s fully tucked in. Place cookie dough balls onto a baking sheet and refrigerate for 1 hour.
Step 5: Bake! Preheat the oven to 350 degrees F. Add sliced almonds into a small bowl. Roll each cookie dough ball in the almonds, pressing them into the cookie. Line a baking sheet with parchment paper and place about 5-6 cookies onto the cookie sheet, spaced about 3 inches apart. Bake for 12-14 minutes, until the edges are slightly golden brown and set and the centers are puffed.
Step 6: Use a small bowl to swivel around the cookies so that they get that perfect circular shape (optional). Allow the cookies to cool on the baking sheet for 10 minutes, then remove onto a wire rack. Let them cool completely, then dust with powdered sugar.
Britney’s Pro Baking Tips
- Use room temperature ingredients! This allows the cookie dough to come together to create a soft and tender cookie.
- If you can, use a kitchen scale to measure your ingredients! This allows for the most accurate results and prevents baking fails.
- Seal the filling in the cookies! When wrapping the cookie dough around the frangipane, pinch and roll until fully enclosed, any gaps will cause the filling to leak out (delicious, but messy).
- Mandatory chill. That 1-hour refrigeration firms the butter and relaxes the dough, preventing spread and locking in that plush center.
- Gently press the almonds into the cookies before baking. You want the sliced almonds firmly embedded so they toast instead of falling off mid-bake.
Recipe FAQs
Yes! Scoop the dough, fill, and freeze until solid, then store in a freezer-safe bag or airtight container for up to 2 months. Bake straight from frozen, just add 1–2 extra minutes to the bake time.
No, I don’t recommend this. Store bought frangipane is better for tarts, pastries, and cakes. It’s a little firmer than homemade and won’t bake up as soft and tender when stuffed inside of the cookie dough.
Store baked cookies in an airtight container at room temperature for up to 3-4 days. For longer storage, freeze them and thaw at room temperature when ready to enjoy.
This usually means the butter was too warm or the dough wasn’t chilled long enough. Chilling the dough for at 1 hour helps the cookies hold their shape and bake up thick and soft.
Yes, very close! These cookies capture that rich, nutty almond flavor and tender crumb you love in almond croissants, just in cookie form. Think buttery, slightly chewy, and toasted almond goodness without laminating dough.
No! Frangipane is a soft, creamy almond cream that’s meant to be spread or piped, and it bakes up tender and custardy. Marzipan is a firm, sliceable almond paste. It’s dense, pliable, and sliceable, which makes it perfect for rolling, shaping, or wrapping around cakes, but it does not melt or bake into a creamy filling. They should not be used interchangeably.
More Viral Cookie Recipes
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Almond Croissant Cookies
Equipment
- Baking Sheet
Ingredients
Frangipane Filling
- 4 tbsp (56 g) Salted Butter, (room temperature)
- 6 tbsp (75 g) Sugar
- 1 1/4 cups (140 g) Almond Flour
- 1 (30 g) Egg White, (save the egg yolk for the cookie dough)
- 1 tsp Almond Extract
Sugar Cookie Base
- 1 cup (227 g) Salted Butter, (room temperature)
- 1 cup (200 g) Sugar
- 1/2 cup (110 g) Brown Sugar
- 1 large (50 g) Egg, (room temperature)
- 1 (18 g) Egg Yolk
- 1 tsp (5 g) Vanilla Extract
- 1 1/2 tsp (8 g) Almond Extract
- 2 3/4 cups (344 g) All Purpose Flour
- 1 tsp (4 g) Baking Soda
- 1/2 tsp Kosher Salt
- 1/8 tsp Nutmeg
- 1 cup Sliced Almond, (for rolling the cookies)
Instructions
Make the Frangipane Filling
- Combine room temperature butter and sugar in a bowl. Mix together until combined, then add almond flour, egg white, and almond extract. Continue to mix until smooth and combined, about 1 minute. 4 tbsp Salted Butter 6 tbsp Sugar 1 1/4 cups Almond Flour 1 Egg White 1 tsp Almond Extract
- Place in the refrigerator until we're ready to use it.
Make The Cookie Dough
- In the bowl of a stand mixer fitted with the paddle attachment, add room temperature butter, sugar, and brown sugar. Mix on medium speed for 3 minutes, the scrape down the sides of the bowl. 1 cup Salted Butter 1 cup Sugar 1/2 cup Brown Sugar
- Add eggs and egg yolk and mix until combined. Scrape down the sides of the bowl again, then add vanilla extract and almond extract. Continue to mix until combined. 1 large Egg 1 Egg Yolk 1 tsp Vanilla Extract 1 1/2 tsp Almond Extract
- Add in the all purpose flour, baking soda, kosher salt, and nutmeg. Mix together until the cookie dough forms and there's no patches of flour, about 30 seconds.
Assemble The Cookies
- Remove the frangipane filling from the fridge. Use a large cookie scoop (about 3 tbsp of cookie dough) and scoop out the cookie dough. Flatten into a disc and scoop out 1 tbsp of the frangipane filling and place in the center of the disc. Roll the dough around the filling, ensuring it's fully tucked in.
- Place cookies onto a baking sheet and refrigerate for 1 hour. (if refrigerating longer (up to 24 hours), cover with plastic wrap so that the cookies don't dry out)
- Preheat the oven to 350 degrees F.
- Add sliced almonds into a small bowl. Roll each cookie dough ball in the almonds, pressing them into the cookie.
- Line a baking sheet with parchment paper and cookie about 5-6 cookies onto the cookie sheet, spaced about 3 inches apart.
- Bake for 12-14 minutes, until the edges are set and the centers are puffed. Use a small bowl to swivel around the cookies so that they get that perfect circular shape (optional).
- Allow the cookies to cool on the baking sheet for 10 minutes, then remove onto a wire rack. Dust with powdered sugar then allow them to cool completely.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Giving this 3 stars because they really are delicious but they are difficult to make. We could not get a seal on the puff pastry so they kept opening up and topping over no matter how much or little filling we had. We should have used water to seal the edges together but didn’t think of it at the time. Additionally this takes much longer to make than the listed timeframe and the recipe made way too much filing, so I feel like we wasted a lot. Mine do not look like the photo at all for these reasons.
Hi Lindsay! Thanks for your feedback, I’m sorry this recipe wasn’t a home run for you!
The puff pastry was already 1/4″, so it should have been rolled out to 1/8″ and the finished pastries would have been a normal cookie height. The filling was easy to make and very tasty. I will definitely halve this recipe, because it makes so many cookies and they’re best when fresh. I ended up freezing half of the cookies.
Thanks so much!
Hi—these look amazing and I cannot wait to serve. I am hosting dessert after a dinner out at a restaurant… do you think I could assemble them all, then leave them for two hours in the fridge (not freezer) and pop them in the oven when we arrive after dinner? I should probably cover them so they don’t dry out, yes?
Hi! I haven’t tried this before but I don’t forsee there being an issue! I would absolutely cover them to prevent them from drying out for sure. PLease let me know how they turn out!
These look so good and well-worth an attempt at baking. Did I miss the oven temp? I assume it should be 350 F, but just couldn’t find the reference in the recipe instructions.
Hi! The cookies should be baked at 400 degrees F for about 15-20 minutes. I hope that you enjoy them!
These look fantastic!
Thank you so much!