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5 from 2 votes

Almond Croissant Cookies

By Britney
Prep: 20 minutes
Cook: 12 minutes
Chill Time: 1 hour
Total: 1 hour 32 minutes
Servings: 15 cookies
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Soft, Chewy Almond Croissant Cookies have a buttery sugar cookie base with frangipane filling, covered in sliced almonds and powdered sugar.

Equipment

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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

Calories: 417kcal, Carbohydrates: 46g, Protein: 7g, Fat: 24g, Saturated Fat: 11g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 66mg, Sodium: 283mg, Potassium: 95mg, Fiber: 2g, Sugar: 26g, Vitamin A: 507IU, Vitamin C: 0.001mg, Calcium: 54mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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