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Almond Croissant Cookies taste like an almond croissant—buttery, flaky, and packed with a homemade almond filling. Almond croissant cookies are a delectable mashup of the classic French pastry and a soft, crumbly cookie, and they’ve gone viral on TikTok for good reason!
We are obsessed with almond croissants in our home. Actually, whenever our college kids come home, they request almond croissants for breakfast. The best part is that they are super easy because we take a shortcut and use store-bought croissants (from Costco).
I saw Almond Croissant Cookies go viral on TikTok and I had to create my own version. I played around with the recipe and made many batches in the process to get them just right. My recipe testers were blown away by this cookie! I love the creative twist on a famous French pastry and it will be a staple in our home from now on.
What Do Almond Croissant Cookies Taste Like?
These cookies are buttery and tender, with a rich almond flavor that mimics the filling of an almond croissant. The filling is creamy, nutty, and sweet, while the dough provides a soft, melt-in-your-mouth texture.
It has a buttery dough encased with a sweet and nutty almond center and baked until warm and lightly golden. It has it all — buttery, creamy, crunchy, nutty, with the perfect amount of almond flavor.
Ingredients:
What do you need to make your own homemade almond croissant cookies? You don’t need anything too fancy (except maybe some almond flour and extract). Let’s break down everything you need to make these TikTok almond croissant cookies…
ALMOND FILLING INGREDIENTS:
- Almond flour: Provides a rich, nutty flavor and smooth texture. I suggest using blanched almond flour, where the outer brown coating is removed. This makes a smoother filling.
- Sugar: Adds sweetness and balances the nuttiness.
- Butter: Adds creaminess and helps bind the filling.
- Egg Yolk: Helps to bind the ingredients together and adds richness.
- Almond Extract and Vanilla Extract: Intensifies the almond flavor. My favorite almond extract is from Nielsen-Massey.
ALMOND COOKIE DOUGH INGREDIENTS:
- All-purpose Flour: Provides structure to the cookies.
- Baking Soda: Ensures a slight lift.
- Salt: Balances the sweetness.
- Butter: Creates a tender, buttery cookie.
- Sugar and Brown Sugar: Sweetens the dough.
- Egg and Egg Yolk: Binds the ingredients together.
- Almond extract: Adds depth of almond flavor.
- Sliced Almonds: Press on the top of the cookie dough balls before baking for added crunch and almond flavor.
- Powdered Sugar: For dusting on top of the cookies after baking.
How to make Almond Croissant Cookies:
Make the Almond Filling:
- In a bowl, combine almond flour, sugar, butter, egg yolk, and almond extract.
- Mix until smooth and well combined. Scoop into 16 portions and place on a parchment paper-lined baking sheet. Chill the filling in the refrigerator for at least 30 minutes. This step firms up the filling, making it easier to handle and shape.
Make the Almond Croissant Cookie Dough:
- In a mixing bowl, cream the butter, brown sugar, and sugar until light and fluffy about 3-4 minutes.
- Beat in the egg, egg yolk, and almond extract.
- Gradually mix in flour, baking soda, and salt until a soft dough forms.
Assemble the Cookies:
- Preheat your oven to 350 degrees. and line baking sheets with parchment paper.
- Roll the chilled dough into 16 balls. Flatten each ball into a disc and place the chilled almond filling in the center.
- Fold the edges of the dough over the filling, pinching and sealing the edges completely. Gently roll the dough into a ball to ensure the filling is fully encased. Press sliced almonds on the top of each cookie dough ball.
Bake the Almond filled Cookies:
- Arrange the cookies on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-13 minutes or until the edges are lightly golden.
- Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. Once cooled, dust with powdered sugar.
Baking Tips:
Use Parchment Paper: It prevents sticking and makes cleanup easier.
Chill the Filling: Chilling prevents the filling from melting out during baking and makes the dough easier to handle.
Fully Seal the Cookies: Ensure there are no cracks or openings in the dough to keep the almond filling contained.
Frequently Asked Questions (FAQ’s):
Can I use store-bought almond paste instead of homemade filling? I wouldn’t suggest it. There is a big difference between homemade almond filling and storebought, crumbly almond filling.
How do I keep the filling from leaking? Make sure the dough completely encases the filling and pinch the edges tightly to seal. Also, make sure to take the time to chill or freeze the almond filling centers. This is an integral step!
Storage Tips:
Freezing: Freeze baked cookies for up to 2 months. Thaw at room temperature before serving.
Room Temperature: Store in an airtight container for up to 2-3 days. Eat the day of for the best texture.
More Christmas Cookie Recipes:
If you are looking for more Christmas cookie ideas, check out my 80 CHRISTMAS COOKIE RECIPES.
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Almond Croissant Cookies
Ingredients
Almond Filling:
- 3 Tablespoons Salted Butter (softened)
- 1/2 cup Sugar
- 1 large Egg Yolk (egg yolk only)
- 1 to 1 1/2 teaspoons Almond Extract
- 1 teaspoon Vanilla Extract
- 1 1/4 cups Almond Flour * (blanched)
Almond Cookie Dough:
- 1 cup Butter (softened)
- 1 cup Sugar
- 3/4 cup Brown Sugar
- 1 large Egg
- 1 large Egg Yolk
- 1 teaspoon Almond Extract
- 3 cups Flour
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1/2 to 3/4 cup Sliced Almonds
- Powdered Sugar
Instructions
Almond Filling:
- In a bowl, combine almond flour, sugar, butter, egg yolk, and almond extract. Mix until smooth and well combined.
- Scoop into 16 portions and place on a parchment paper-lined baking sheet. Chill the filling in the refrigerator for at least 30 minutes or the freezer for 20 minutes. This step firms up the filling, making it easier to handle and shape.
Almond Cookie Dough:
- In a mixing bowl, cream the butter, brown sugar, and sugar until light and fluffy about 3-4 minutes. Beat in the egg, egg yolk, and almond extract.
- Gradually mix in flour, baking soda, and salt until a soft dough forms.
- Preheat your oven to 350 degrees. and line baking sheets with parchment paper. Roll the dough into 16 balls. Flatten each ball into a disc and place a chilled almond filling portion in the center of each cookie.
- Fold the edges of the dough over the filling, pinching and sealing the edges completely. Gently roll the dough into a ball to ensure the filling is fully encased. Press sliced almonds on the top of each cookie dough ball. If you want a slightly flatter cookie, press down on the ball with the palm of your hand to slightly flatten it.
- Arrange the cookies on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-13 minutes or until the edges are lightly golden.
- Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. Once cooled, dust with powdered sugar.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
This is one of my absolute favorite cookies to make! Am I able to make the almond filling a day before and leave it in the fridge to save time the next day when I bake the cookies? Thanks!
Hi Nikki! You definitely can. I recommend placing it in an airtight container or wrapping it tight with plastic wrap to keep it fresh.
Currently making these now. I’ve had them in for 15 minutes at 350 and they still haven’t browned on the edges. Did i make my cookies too large? I was able to make 15 almond filling balls and ended up with extra dough to make 17 cookies..2 with no filling.
Hi Samantha! They should be a light golden color but they won’t be golden brown. They are also a softer cookie. I hope that helps!