Almond Croissant Cookies
Recipe from Two Peas and Their Pod
Soft and chewy Almond Croissant Cookies made with toasted buttery croissant pieces, a creamy almond filling, sliced almonds, and a dusting of confectioner’s sugar. They taste just like an almond croissant in cookie form!
Servings: 24 cookies
Calories: 234kcal
Ingredients
For the croissants:
- 1 large croissant, cut into 1-inch cubes
For the almond filling:
- 1 cup fine almond flour
- 1/4 cup granulated sugar
- 2 tablespoons beaten egg
- 1 1/2 tablespoons unsalted butter, melted
- 1/2 teaspoon almond extract
- 1/4 teaspoon pure vanilla extract
- Pinch of salt
For the cookies:
- 3 cups all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup unsalted butter, at cool room temperature
- 1 1/4 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon almond extract
Toppings:
- 3/4 cup sliced almonds
- Confectioner’s sugar, for dusting the cookies
Instructions
- Toast the Croissant Cubes: Preheat the oven to 375°F. Spread the croissant cubes on a baking sheet and toast until lightly golden and crisp. Let cool completely, then roughly chop again. Measure out 1 cup and set aside. You can use any leftover pieces for garnish. Lower the oven temperature to 350°F.
- Make the Almond Filling: In a small bowl, mix the almond flour, sugar, beaten egg, melted butter, almond extract, vanilla extract, and salt until smooth. Roll the filling into teaspoon size balls. Chill the balls for 30 minutes.
- Make the Cookie Dough: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. In a large bowl, beat the butter, brown sugar, and granulated sugar together until light and creamy. Add the eggs, vanilla extract, and almond extract and mix until smooth. Add the dry ingredients and mix on low until just combined. Gently fold in 1 cup of the toasted croissant pieces.
- Assemble the Cookies: Scoop the cookie dough (about 1 1/2 tablespoons) and flatten slightly in your hand. Place a chilled almond filling ball in the center and wrap the dough around it, sealing completely. Gently roll into a ball.
- Add Toppings: Roll the tops of the dough balls in sliced almonds, pressing lightly so they stick.
- Bake: Place cookies on a lined baking sheet and bake until golden around the edges and set, about 10 to 12 minutes. Remove from the oven and let cool on the baking sheet for 5 minutes. If you have croissant pieces leftover, you can gently press some onto the tops of the cookies while they are still warm, if desired.
- Finish: Once cooled, dust generously with confectioner’s sugar.
Notes
- Toasting the croissant pieces is important for the best buttery flavor and texture.
- Let the croissant pieces cool completely before adding to the dough.
- Chill the almond filling so it is easier to stuff inside the cookies.
- Make sure the cookie dough fully seals around the filling to prevent leaking.
- Slightly underbake the cookies for a soft and chewy texture.
- Dust with confectioner’s sugar after the cookies have cooled.
- Store in an airtight container at room temperature for up to 3 days.
Nutrition
Calories: 234kcal | Carbohydrates: 30g | Protein: 4g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 42mg | Sodium: 164mg | Potassium: 84mg | Fiber: 1g | Sugar: 16g | Vitamin A: 303IU | Vitamin C: 0.005mg | Calcium: 43mg | Iron: 1mg