Almond Croissant Cookies (Printable)

Buttery crescent-shaped cookies with sweet almond filling and golden crispy exterior, inspired by classic French croissants.

# What You Need:

→ 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

# How To Make It:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, beat butter and granulated sugar until light and fluffy.
03 - Mix in egg yolk and vanilla extract until fully combined.
04 - Add flour and salt; mix until soft dough forms. Cover and refrigerate for 15 minutes.
05 - Combine almond flour, sugar, egg white, and almond extract in a medium bowl. Stir until smooth and thick.
06 - Divide chilled dough into 24 equal portions. Roll each into a ball, then flatten into a 2-inch round.
07 - Place 1/2 tsp almond filling in center of each round. Fold and pinch dough around filling, shaping into crescents.
08 - Gently press each crescent into sliced almonds so they adhere to the top.
09 - Place cookies on prepared baking sheets, spacing 1 inch apart.
10 - Bake for 13-15 minutes until edges are golden brown.
11 - Let cool on baking sheet for 5 minutes, then transfer to wire rack.
12 - Once completely cool, dust cookies lightly with powdered sugar.

# Expert Suggestions:

01 -
  • They deliver all the buttery almond richness of a croissant without the intimidating laminated dough process
  • The crescent shape looks impressively professional but takes only seconds to form
  • You can keep the dough in the fridge and bake fresh cookies whenever craving strikes
02 -
  • The chilling step is not optional, as warm dough spreads too much and loses its distinct crescent shape
  • Seal the filling completely or it will leak during baking and you will lose that hidden surprise factor
  • These freeze beautifully unbaked, so you can always have fresh cookies ready in fifteen minutes
03 -
  • Double the almond filling recipe and keep extra in the refrigerator for up to a week, ready for spontaneous baking
  • Use a small cookie scoop to portion the dough so all twenty-four cookies bake evenly

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