There’s something undeniably magical about an almond croissant the flaky layers, the rich almond filling, the delicate dusting of powdered sugar. These Almond Croissant Cookies capture all of that bakery-style elegance in a soft, buttery cookie you can make right at home. They’re tender in the center, lightly crisp at the edges, and packed with deep almond flavor in every bite.
What makes these cookies truly special is the combination of almond flour and almond paste, which creates that classic frangipane-inspired richness without being overly sweet. A hint of almond extract paired with vanilla gives them that unmistakable pastry-shop aroma, while sliced almonds on top toast beautifully in the oven for the perfect subtle crunch. If you’ve ever wandered past a bakery case and felt tempted by those golden, sugar-dusted croissants, this recipe brings that same cozy indulgence to your kitchen.
They feel elevated enough for a holiday tray or brunch spread, yet simple enough to bake on a slow Sunday afternoon. Finished with a generous dusting of powdered sugar, these cookies look just as beautiful as they taste. Pair them with a warm cup of coffee or tea, and you have a little moment of everyday luxury, no trip to the bakery required.
Almond Croissant Cookie
Ingredients
- 1 cup Butter (room temperature)
- 1 cup Sugar
- 1/2 cup Brown Sugar
- 2 Eggs
- 1/2 tsp Almond Extract
- 1 tsp Vanilla Extract
- 1 1/2 cup Almond Flour
- 2 cups Flour
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1/4 cup Almond Paste
- 1/2 cup Sliced Almonds
- 1/4 cup Powdered Sugar
Instructions
- Preheat the oven to 350°F/175°C. Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, combine the room temperature 1 cup butter, 1 cup sugar, and 1/2 cup brown sugar. Beat with a hand mixer or by hand until light and fluffy.
- Add 1/2 tsp almond extract, 1 tsp vanilla extract, and 2 eggs to the butter/sugar mixture. Mix until well combined.
- Add 1 1/2 cup almond flour, 2 cups flour, 1 tsp baking soda, and 1/2 tsp salt. Mix just until a soft dough forms.
- Scoop ¼ to ⅓ cup of dough per cookie onto the prepared baking sheet, leaving at least 2 inches of space between each cookie.
- Break 1/4 cup almond paste into small pieces and gently press several pieces into the top of each cookie, using about 2 teaspoons per cookie.
- Gently press the sliced almonds into the tops of the cookies, just enough to help them adhere without flattening the dough.
- Bake for 8 to 12 minutes, or until the edges are lightly golden and the almonds are toasted.
- Once done baking, remove from the oven and let cool slightly before transferring to a cooling rack.
- Once cooled, dust with powdered sugar and enjoy!