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Almond Croissant Cookies have the same flavors of a traditional buttery almond croissant that you’d get from a bakery but in a cookie form. These giant cookies are stuffed with a sweet almond filling and are so soft, chewy, and buttery. Both croissant and almond lovers will be in cookie heaven after one bite!

PIN these Almond Croissant Cookies to try later!

Almond Croissant Cookies

These bakery-style Almond Croissant Cookies are a true delight. They make such a decadent dessert and have a sweet almond flavor in every bite. This is the perfect breakfast cookie to enjoy with a hot cup of coffee or tea.

First we stuff buttery cookie dough with sweet almond cookie dough balls that resembles an almond frangipane filling and then top the dough balls with crunchy almonds and powdered sugar. These have all the same flavors as traditional almond croissants except these are so much easier to make!

Other almond recipes to try is this Almond Loaf Cake, Raspberry Almond Scones, and Almond Poppy Seed Muffins.

Why You’ll Love This Recipe

Portable: Bring these Almond Croissant Cookies anywhere by easily placing treats in an airtight container or ziplock bag.

Full of rich almond flavor: Imagine your favorite almond croissant from your favorite bakery in a cookie form!

Decadent: There are so many layers of flavor and texture in these cookies.

Perfect for: Cookie exchanges, dessert trays, holiday dessert tables, and gifting to friends (everyone will love getting these).

Enjoy any time of the day: These are totally acceptable to eat for breakfast, an afternoon snack or dessert.

Almond Croissant Cookies on a cooling rack.

key ingredients

All-purpose flour: Spoon and level the flour when measuring it. Be sure not to scoop it out of the bag using the measuring cup. This way, you won’t accidentally measure out too much.
Almond flour: Used to make the sweet almond paste (the almond frangipane filling) that gives the cookies a sweet and nutty flavor. You could also use almond meal instead if you aren’t able to find almond flour.
Granulated sugar: Adds sweetness.
Whole large eggs: Adds richness and binds the ingredients together. Make sure the eggs are at room temperature for best results.
Vanilla extract: Enhances and adds a warm flavor.
Almond extract: A star ingredient! Adds the sweet almond flavor.
Sliced almonds: Added on top for an extra crunch.

how to make almond croissant cookies

Make almond filling: Preheat oven to 350 degrees F and line baking sheets with parchment paper. In a medium bowl, whisk together the almond flour and sugar. Add in the egg, butter, and extracts. Stir until combined and smooth. The texture will seem a bit grainy. Place in the refrigerator.

Make cookie dough: In a large mixing bowl with an electric hand mixer or in the bowl of a stand mixer with a paddle attachment, beat together the butter and sugars until smooth and fluffy- about 3-4 minutes. Add in the egg and extracts and mix until incorporated, be sure to scrape the sides of the bowl. Add in flour and baking soda and mix again until dough forms.

Form cookie dough balls: Portion out 2.8 ounces of cookie dough per dough ball (equivalent to a regular size cookie scoop or 1/4 cup). Then portion out 2 tablespoon dough balls of the almond filling.

Assemble cookies: Place 6 regular dough balls on prepared baking sheet and flatten with your hand. Place the almond cookie dough ball in the center and seal the dough around it and form a ball.

Top with almond slices and bake: Top the dough balls with sliced almonds (you will have to press them on the dough so they stick). Bake for 17-20 minutes or just until the sides are a golden brown.

Cool and dust with powdered sugar: Let the cookies cool for a few minutes and then transfer to a cooling rack. Dust the tops with powdered sugar.

Croissant cookies with almonds and powdered sugar on top.

tips

Add chopped almonds to the cookie dough to add more crunch.
Toppings: I love dusting with powdered sugar for the classic almond croissant look but you could also drizzle the tops with a light glaze or leave them plain.
Gluten-Free Cookies: Use gluten-free flour to make these cookies gluten-free.
Enjoy the cookies with a cup of hot coffee or tea for the ultimate combo.

leftovers & storage

Store cookies in an airtight container on the counter of a cool area for up to 1 week.

Freezing Cookie Dough: This cookie dough freezes well so this is a great recipe to make ahead. To freeze unbaked dough, wrap dough ball in plastic wrap and then place the large ball of dough in a freezer bag. Or you can place the dough in an airtight container to freeze. Thaw completely before scooping into cookie dough balls.

To Freeze Cookie Dough Balls: Freeze both sets of cookie dough balls by placing the balls of dough on a cookie sheet and flash freeze for 30 minutes or until hardened. Transfer the cookie dough balls to a large ziplock bag or airtight freezer-safe container and store in the freezer for up to 6 months.