Almond Croissant Cookies

The first time I made these, my kitchen smelled exactly like the Parisian bakery around the corner from my old apartment. That warm, toasted almond scent filled every corner of the house, and my roommate poked her head in asking if I had secretly become a professional pastry chef overnight. These cookies capture everything I love about almond croissants but in half the time and with much less fuss.

Last winter, I made these for a cookie exchange and watched them disappear within fifteen minutes. My friend Sarah actually hid two in her purse before leaving, claiming she needed them for breakfast the next day. Now they are the most requested item at every gathering I host.

Ingredients

• Unsalted butter: Bring this to room temperature completely, because cold butter will fight you when creaming and leave you with tough cookies
• Almond flour: The finely ground kind creates the silkiest filling, though I have used ground almonds in a pinch
• Almond extract: This is the secret weapon that makes your kitchen smell like a professional patisserie
• Sliced almonds: Press gently but firmly so they stick during baking, creating that gorgeous crunch on top

Instructions

Get your oven ready:

Preheat to 350 degrees and line two baking sheets with parchment paper so nothing sticks

Cream the butter and sugar:

Beat them together until the mixture looks pale and fluffy, which takes about three minutes of serious mixing

Add the wet ingredients:

Mix in the egg yolk and vanilla extract until everything is fully incorporated

Form the dough:

Stir in the flour and salt just until a soft dough comes together, then cover and chill for fifteen minutes

Make the almond filling:

Whisk together almond flour, sugar, egg white, and almond extract until smooth and thick

Shape the cookies:

Roll dough into twenty-four balls, flatten each into rounds, and place half a teaspoon of filling in the center

Form the crescents:

Fold and pinch the dough around the filling, shaping each into a croissant crescent

Add the topping:

Gently press each crescent into the sliced almonds so they stick nicely on top

Bake to golden perfection:

Place cookies one inch apart on baking sheets and bake for thirteen to fifteen minutes until edges are golden brown

Cool and finish:

Let them rest on the baking sheet for five minutes before moving to a wire rack, then dust with powdered sugar once completely cool

Save

My grandmother once told me that the best recipes are the ones that make people stop talking and start eating. These cookies do exactly that every single time.

Making Ahead

I have learned that these cookies actually develop deeper flavor when the dough rests overnight in the refrigerator. The almond filling seems to meld into itself, becoming even more fragrant and velvety. Just let the cold dough sit at room temperature for ten minutes before shaping, or your hands will struggle to work with it.

Getting The Shape Right

The crescent shape looks intimidating, but it is really just a simple fold and pinch motion. I work with one piece of dough at a time, keeping the rest chilled so they do not become too soft to handle. If the dough starts feeling sticky or warm, just pop the whole tray back in the fridge for five minutes and continue shaping.

Serving Suggestions

These cookies deserve to be served with something that complements their almond richness without overpowering it. A dark roast coffee creates the perfect bitter contrast to all that buttery sweetness. They also pair wonderfully with black tea, especially Earl Grey with its bergamot notes that echo the almond extract.

• Serve them slightly warmed, about ten seconds in the microwave, to enhance that fresh-baked texture
• Store them in a single layer to prevent the powdered sugar from creating a messy coating
• They keep at room temperature for three days, though they rarely last that long in my house

Save

There is something deeply satisfying about turning a few simple ingredients into something that feels so special and comforting.

Recipe FAQs

→ What makes these different from regular almond cookies?

These feature a crescent shape mimicking croissants, with a distinct almond filling center and sliced almond coating that creates layers of almond flavor throughout each bite.

→ Can I make the dough ahead of time?

Yes, the dough can be prepared and refrigerated for up to 2 days before shaping and baking. Let it soften slightly at room temperature for easier handling.

→ What's the best way to achieve the crescent shape?

After flattening each dough portion and adding filling, gently fold the edges toward the center and slightly curve the ends. The shape doesn't need to be perfect—the rustic look adds charm.

→ Can I freeze these cookies?

Baked cookies freeze well for up to 3 months in an airtight container. Alternatively, freeze shaped unbaked cookies and bake straight from frozen, adding 1-2 minutes to the baking time.

→ Why is chilling the dough important?

Chilling prevents the butter from melting too quickly during baking, ensuring the cookies hold their shape and develop that sought-after tender texture with crisp edges.

→ What can I substitute for almond extract?

Vanilla extract works well for a milder flavor. For enhanced almond notes without extract, use toasted almond flour or add a tablespoon of amaretto liqueur as suggested in the notes.