Description
Almond Croissant Cookies are a delightful twist on classic cookies, combining the flaky, buttery texture of toasted croissant cubes with a rich almond-flavored filling. These cookies feature a tender dough studded with toasted croissant pieces and a luscious almond filling center, topped with sliced almonds and a dusting of confectioner’s sugar for a perfect balance of crunch and sweetness.
Ingredients
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
Cookie Dough
- 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
- 1 cup toasted croissant cubes (from 1 large croissant, cut into 1-inch cubes)
Toppings and Garnish
- 3/4 cup sliced almonds
- Confectioner’s sugar, for dusting
Instructions
- Toast the Croissant Cubes: Preheat the oven to 375°F. Spread the croissant cubes on a baking sheet and toast until they are lightly golden and crisp. Let them cool completely, then roughly chop again. Measure out 1 cup and set aside for the dough. Use any leftover pieces for garnish later. Lower the oven temperature to 350°F.
- Make the Almond Filling: In a small bowl, combine the almond flour, granulated sugar, beaten egg, melted butter, almond extract, vanilla extract, and a pinch of salt. Mix until smooth and well incorporated. Roll the mixture into teaspoon-sized balls and chill in the refrigerator for 30 minutes to firm up.
- Make the Cookie Dough: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and kosher salt. In a large bowl, beat the unsalted butter, brown sugar, and granulated sugar until light and creamy. Add the eggs, vanilla extract, and almond extract, mixing until smooth. Gradually add the dry ingredients and mix on low speed just until combined. Gently fold in the toasted croissant cubes to distribute evenly through the dough.
- Assemble the Cookies: Scoop about 1 1/2 tablespoons of cookie dough and flatten slightly in your hand. Place a chilled almond filling ball in the center, then wrap the dough completely around it, sealing the filling inside. Gently roll the assembled cookie into a smooth ball.
- Add Toppings: Roll the tops of each dough ball in sliced almonds, pressing lightly so the almonds adhere well to the surface.
- Bake: Place the prepared cookies on a parchment-lined baking sheet. Bake at 350°F for 10 to 12 minutes or until the cookies are golden around the edges and set. Remove from the oven and allow to cool on the baking sheet for 5 minutes. If desired, gently press any leftover toasted croissant pieces onto the warm cookie tops for additional texture.
- Finish: Once fully cooled, dust the cookies generously with confectioner’s sugar before serving.
Notes
- Ensure the croissant cubes are toasted until crisp to avoid sogginess in the cookie dough.
- Chilling the almond filling balls is important to prevent them from melting quickly during baking.
- You can store the baked cookies in an airtight container at room temperature for up to 3 days.
- If preferred, croissants can be replaced with brioche for a slightly different flavor and texture.
- For gluten-free variation, substitute all-purpose flour with a gluten-free flour blend that includes xanthan gum.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Cookies
- Method: Baking
- Cuisine: French-inspired
