Almond Croissant Cookies

In this softer take on almond croissants, buttery cookies are stuffed with almond cream filling and topped with shaved almonds and sugar—just like you’d expect from the usually messy pastry. Every tender bite is filled with creamy frangipane, crunchy almonds and a fragrant almond-and-butter flavor that only almond croissants can evoke—until now.

Each component—the cookie dough, the almond cream (frangipane) filling, the almond glaze—is entirely homemade. Please don’t let that stop you from baking a batch. Make the parts ahead of time, or bookmark this almond croissant cookies recipe for a rewarding weekend baking project or for an impressive addition to your Christmas cookie exchange. They’re wonderful all year long.

Ingredients for Almond Croissant Cookies

• Butter: Soften two sticks of butter to room temperature so they blend easily with the sugar. Take the sticks of butter out of the fridge 30 to 60 minutes before starting, depending on your kitchen temperature.
• Sugar: Granulated sugar is best for the cookie and frangipane filling. Be sure to have enough sugar for both measurements.
• Almond extract: Almond extract gives these cookies that essential nutty note. Since these cookies can’t be super-stuffed and topped with the frangipane (the case with almond croissants), it’s important to add almond flavor where possible.
• All-purpose flour: You’ll need all-purpose flour for the cookie dough and the frangipane. When it comes to the cookies, measure the flour properly so you don’t add too much. These cookies will dry out quickly if you do!
• Almond paste: You can usually find almond paste in the baking aisle, but sometimes it’s hard to score. Make almond paste from scratch if needed with blanched almonds, confectioners’ sugar, egg whites and almond extract. Almond paste, marzipan and fondant are all very different ingredients, so don’t substitute!
• Egg yolks: The egg yolks are used to make the custardy frangipane filling. Save the egg whites if you decide to try homemade almond paste or use them in tomorrow’s breakfast.
• Glaze: Once the cookies have cooled to room temperature, you’ll finish them with a quick glaze made from confectioners’ sugar, almond extract and water.
• Toppings: Shaved almonds and a little sprinkle of confectioners’ sugar are the finishing touches.

Directions

Step 1: Roll the cookie dough

Preheat the oven to 375°F. In a large bowl, use a hand mixer or stand mixer to cream the butter and sugar until they’re light and fluffy, five to seven minutes. Beat in the almond extract until it’s combined.

In a separate bowl, whisk together the all-purpose flour, baking powder and salt. Gradually add the flour mixture to the creamed mixture and mix them well. Roll the cookie dough into 1-1/2-inch balls.

Step 2: Make the frangipane

Place the almond paste and sugar in a food processor. Cover it and process everything until the mixture is finely ground. Add the all-purpose flour and butter, and pulse again until everything is blended. Add the egg yolks, cover the processor, and pulse to blend well.

Editor’s Tip: Once everything comes together, remove the blade and scrape down the sides and bottom of the food processor to ensure everything is incorporated.

Step 3: Fill the cookie dough with the frangipane

Scoop the almond filling (frangipane) by the teaspoonfuls. Flatten one portion of cookie dough, and place the filling in the center. Wrap the cookie dough around the filling until it’s completely covered.

Place the cookies 2 inches apart on parchment-lined baking sheets. Coat the bottom of a glass with cooking spray, and dip the glass in granulated sugar. Flatten the cookies with the prepared glass, dipping the glass in sugar again as needed.

Step 4: Bake the cookies

Bake the cookies until the edges are lightly browned, 10 to 12 minutes. Transfer the cookies to wire racks to cool completely, then let them cool to room temperature.

Step 5: Make the glaze

In a small bowl, whisk together the confectioners’ sugar, almond extract and enough water to achieve a glaze consistency. Drizzle the almond glaze over the cookies.

Editor’s Tip: Make sure the cookies are cooled completely to room temperature, or the glaze will soak right in.

Step 6: Finish with toppings

Sprinkle the cookies with almonds and, if desired, dust them with confectioners’ sugar.

Recipe Variations

• Skip the glaze: If a glaze would make the cookies too sweet for you, feel free to skip it and just finish them with the confectioners’ sugar.
• Make them gluten free: Replace the all-purpose flour with a reliable gluten-free flour blend to make these cookies gluten free. Double-check that none of the other packaged goods were processed in a facility that handles wheat. Use an all-oil cooking spray to coat the glass, as most baking sprays contain flour.

How to Store Almond Croissant Cookies

Store almond croissant cookies in an airtight container at room temperature for up to two days, or in the fridge for up to five days. If they’re starting to dry out, soften the cookies by sticking a piece of sandwich bread in the container. The cookies will absorb the bread’s moisture. I love this trick for tins of Christmas cookies!

Can you freeze almond croissant cookies?

Yes, you can freeze almond croissant cookies. Allow them to cool to room temperature, then store them in a freezer-safe airtight container with pieces of parchment or waxed paper between them to prevent sticking. Freeze the cookies for up to two months. Thaw them overnight in the fridge or for a few hours on the counter.

Almond Croissant Cookies Tips

How do I keep the almond filling from spilling out?

The trick to preventing the almond filling from spilling out is to completely enclose the cookie dough around the almond filling. Pinch the dough to really seal it. You can even chill the dough for an hour or two for extra insurance.

How can you tell when the cookies are done baking?

It’s always hard to tell when lightly colored cookies are done baking. My trick is to carefully slide a spatula under one and peek to see if it’s golden brown. If they’re not golden brown, keep baking.

How do I serve almond croissant cookies?

Serve almond croissant cookies at room temperature or slightly warmed. They’re excellent with strong coffee, lattes, an afternoon tea or a glass of milk.