Almond Croissant Cookies (Printable)
Buttery crescent-shaped treats with tender almond filling and golden, crispy exterior. Perfect with coffee or tea.
# What goes in:
→ Dough
01 - 1 cup (225 g) unsalted butter, softened
02 - 2/3 cup (130 g) granulated sugar
03 - 1 large egg yolk
04 - 1 tsp vanilla extract
05 - 2 cups (250 g) all-purpose flour
06 - 1/4 tsp fine sea salt
→ Almond Filling
07 - 2/3 cup (70 g) almond flour
08 - 1/3 cup (65 g) granulated sugar
09 - 1 large egg white
10 - 1/2 tsp almond extract
→ Assembly & Topping
11 - 1/2 cup (55 g) sliced almonds
12 - 2 tbsp powdered sugar for dusting
# Directions:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, cream together the butter and granulated sugar until light and fluffy.
03 - Mix in the egg yolk and vanilla extract until combined.
04 - Add flour and salt; mix until a soft dough forms. Cover and chill for 15 minutes.
05 - In a medium bowl, combine almond flour, sugar, egg white, and almond extract. Stir until smooth and thick.
06 - Divide the chilled dough into 24 equal portions. Roll each into a ball, then flatten into a 2-inch round.
07 - Place 1/2 tsp of almond filling in the center of each round. Fold and pinch the dough around the filling to seal, shaping each into a crescent.
08 - Gently press each crescent into the sliced almonds so they adhere on top.
09 - Place cookies on the prepared baking sheets, spacing them about 1 inch apart.
10 - Bake for 13–15 minutes, until edges are golden brown.
11 - Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
12 - Once completely cool, dust cookies lightly with powdered sugar.
# Expert Advice:
01 -
- The almond filling stays incredibly moist while the exterior develops that irresistible golden crisp we crave from bakery croissants
- These freeze beautifully unbaked, meaning you can have fresh warm cookies whenever that craving strikes
02 -
- The dough becomes quite soft as you work, so keep the portions you are not currently using in the refrigerator
- Sealing the almond filling completely is essential, otherwise it will leak during baking and you will lose that beautiful crescent shape
03 -
- If the almond filling feels too thick, add just a drop of water or milk, but be careful not to make it runny
- The crescents will spread slightly during baking, so maintain that 1 inch spacing even if they look small going into the oven