Almond Croissant Cookies
About this recipe
Ground almonds contribute a satisfying texture, complemented by the subtle rise of self-raising flour and the smoothness of plain flour. Topped with a generous scattering of flaked almonds for an extra crunch, these cookies are a true delight for almond lovers. Each bite is a symphony of flavors and textures, bringing together the comforting warmth of a croissant with the convenience of a delicious cookie. Whether enjoyed with a cup of coffee or as a sweet treat any time of the day, these Almond Croissant Cookies are sure to become a favorite on your baking repertoire.
If you love cookies make sure to check out my popular cookies recipes too: The Best Chewy Chocolate Chip Cookies, Triple Chocolate Pistachio Cookies, Blueberry Muffin Cookies
Almond Frangipane
Almond frangipane is a rich and creamy filling made from ground almonds, sugar, butter, eggs, and sometimes flavored with almond extract. It's often used in pastries, tarts, and cakes, adding a nutty, sweet flavor and a moist, slightly dense texture. This recipe doesnt stuff the cookie with frangipane as it quite literally is frangipane in a cookie form!
Ground Almonds / Almond Meal
Almond meal, also known as almond flour, is made from finely ground almonds. It has a coarse texture similar to cornmeal and is commonly used as a gluten-free alternative to traditional wheat flour in baking. However for these cookies it adds a nutty flavor and moistness to the cookie.
Almond Croissant Cookies FAQs
Do these contain almond frangipane?
No, as these have the same ingrediants as frangipane so there's no need.
Can make this recipe vegan?
Yes, opt out the butter for vegan butter and replace the eggs with 150ml of almond milk
Are these cookie too sweet?
I've retested this whole recipe on 3rd May 2024 following the feedback of cookie being too sweet!
Can I freeze these cookies?
Yes, you can freeze these cookie for up to 4 months and they can be baked frozen, they'll just need 10 minutes longer.
Ingredients
- 250g butter, melted
- 150g light brown sugar
- 170g caster sugar
- 125g self raising flour
- 100g ground almonds
- 185g plain flour
- 1 egg + egg yolk
- 1 tbsp good quality vanilla paste
- 100g flaked almonds
- icing sugar to decorate
- 500g butter, melted
- 300g light brown sugar
- 340g caster sugar
- 250g self raising flour
- 200g ground almonds
- 370g plain flour
- 2 egg + 2 egg yolk
- 2 tbsp good quality vanilla paste
- 200g flaked almonds
- icing sugar to decorate
- 750g butter, melted
- 450g light brown sugar
- 510g caster sugar
- 375g self raising flour
- 300g ground almonds
- 555g plain flour
- 3 egg +3 egg yolk
- 3 tbsp good quality vanilla paste
- 300g flaked almonds
- icing sugar to decorate
Ingredients
- 8.8oz butter, melted
- 5.29oz light brown sugar
- 6oz caster sugar
- 4.4oz self raising flour
- 3.5oz ground almonds
- 6.5oz plain flour
- 1 egg + egg yolk
- 1 tbsp good quality vanilla paste
- 3.5oz flaked almonds
- icing sugar to decorate
Instructions
- In a saucepan over medium heat, melt the butter and allow it to cool slightly.
- In a mixing bowl, combine the light brown sugar, caster sugar and melted butter and mix until well combined.
- Next, add together the egg, egg yolk, and vanilla paste and combine.
- Gradually add the self-raising flour, ground almonds, and plain flour until a dough forms.
- Use a cookie scoop to portion out the dough into balls, or weigh out 90-100g of dough for each cookie.
- Then prepare a seperate plate cover in almond flakes and set aside
- Place the dough ball one by one on the almond flakes and cover the entitety of each dough with almond flakes
- Freeze the dough balls for about 30 minutes.
- In the last 10 mintues while the dough balls are freezing, preheat your oven to 170°C (340°F).
- Line a baking sheet with parchment paper and transfer the chilled dough balls onto the prepared baking sheet, leaving space between each one.
- Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden.
- Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Once the cookies are completely cooled, dust them with icing sugar for decoration.
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