Almond Croissant Cookies (Printable version)
Buttery almond-filled treats with tender centers and golden, crispy edges
# List of ingredients:
→ 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
# Directions:
01 - Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
02 - In a large bowl, cream together the butter and granulated sugar until light and fluffy. Mix in the egg yolk and vanilla extract until combined. Add flour and salt; mix until a soft dough forms.
03 - Cover the dough and refrigerate for 15 minutes to firm slightly for easier handling.
04 - In a medium bowl, combine almond flour, sugar, egg white, and almond extract. Stir until smooth and thick.
05 - Divide the chilled dough into 24 equal portions. Roll each into a ball, then flatten into a 2-inch round. Place 1/2 tsp of almond filling in the center. Fold and pinch the dough around the filling to seal, shaping each into a crescent.
06 - Gently press each crescent into the sliced almonds so they adhere on top.
07 - Place cookies on the prepared baking sheets, spacing them about 1 inch apart. Bake for 13–15 minutes, until edges are golden brown.
08 - Cool on the baking sheet for 5 minutes, then transfer to a wire rack. Once completely cool, dust cookies lightly with powdered sugar.
# Expert Advice:
01 -
- They deliver all the buttery almond joy of a French bakery without the complex laminating dough process
- The crescent shape makes them feel special and elegant, perfect for afternoon tea or coffee breaks
02 -
- Chill the dough before shaping or the butter will soften too much to handle
- Seal the filling completely or the almond center will leak during baking
03 -
- Work quickly with the dough as it warms, returning portions to the fridge if they become too soft
- Add a teaspoon of amaretto to the almond filling for sophisticated depth