Almond Croissant Cookies

The smell of these cookies baking reminds me of that tiny Parisian café where I spent entire afternoones nursing a single espresso just to keep ordering more almond croissants. I never thought I could capture that buttery, almond-filled magic in cookie form until a rainy weekend experiment led to these crescent-shaped gems. Now my apartment smells like a French patisserie every time I bake a batch.

I brought these to a brunch last month and watched my friend Sarah close her eyes after the first bite, immediately demanding the recipe. Theres something about the combination of crisp edges and soft almond filling that makes people pause their conversations. Now they are my go-to whenever I need to bring something that feels like a hug in food form.

Ingredients

• Unsalted butter: Using room temperature butter is non-negotiable here because it needs to cream properly with the sugar for that tender texture
• Granulated sugar: This sweetens the dough while helping create those delightfully crisp edges we love
• Egg yolk: The yolk adds richness without making the dough too soft or difficult to handle
• Vanilla extract: Pure vanilla extract rounds out the almond flavor beautifully
• All-purpose flour: This provides the structure while still keeping the cookies tender
• Fine sea salt: Just a pinch balances all the sweetness and makes the almond flavor pop
• Almond flour: Finely ground almonds create that authentic almond croissant filling texture we are after
• Egg white: This binds the almond filling together without adding extra fat
• Almond extract: A little goes a long way in giving the filling that unmistakable almond croissant essence
• Sliced almonds: Pressing these into the dough creates that gorgeous crunch and visual appeal
• Powdered sugar: The final dusting makes these look bakery worthy and adds a touch of sweetness

Instructions

Preheat and prepare:

Get your oven to 350°F and line two baking sheets with parchment paper so the cookies do not stick

Cream the butter and sugar:

Beat the butter and granulated sugar together until the mixture looks pale and fluffy, which takes about 3 minutes

Add the yolk and vanilla:

Mix in the egg yolk and vanilla extract until everything is well combined

Form the dough:

Gradually add the flour and salt, mixing just until a soft dough comes together, then cover and refrigerate for 15 minutes

Make the almond filling:

While the dough chills, stir together the almond flour, sugar, egg white, and almond extract until smooth and thick

Shape the cookies:

Divide the dough into 24 equal pieces, roll each into a ball, then flatten into rounds about 2 inches across

Fill and seal:

Place half a teaspoon of almond filling in the center of each round, then fold and pinch the dough around it to create a crescent shape

Add the crunch:

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

Bake to perfection:

Arrange the cookies on your prepared baking sheets and bake for 13 to 15 minutes until the edges turn golden brown

Cool completely:

Let them rest on the baking sheet for 5 minutes before moving them to a wire rack, then dust with powdered sugar once they are fully cool

Save

My grandmother could never understand why I spent so much time shaping cookies into crescents when round ones tasted just as good. Then she tried one of these almond-filled versions and immediately asked if she could take some home for her bridge club. Now she keeps a batch in her freezer for unexpected guests.

Making Them Ahead

You can assemble these cookies through the shaping step and freeze them unbaked on a parchment-lined tray. Once frozen solid, transfer them to an airtight container and bake straight from frozen, adding just 2 extra minutes to the baking time.

Perfecting The Shape

If your crescents keep losing their shape in the oven, try freezing the assembled cookies for 10 minutes before baking. This helps the butter firm up so they hold their form while still getting that perfect golden edge.

Serving Suggestions

These cookies shine alongside a strong cup of coffee or a delicate Earl Grey tea. I have also served them with vanilla ice cream for a simple dessert that feels elegant.

• Warm them slightly in the oven before serving to refresh that just-baked texture
• Package them in a pretty tin with wax paper between layers for gifting
• Store at room temperature in an airtight container for up to 4 days

Save

Every time I bite into one of these cookies I am transported back to that small café table watching Paris walk by. Hope they bring you the same simple joy they have brought to my kitchen.

Recipe FAQs

→ Can I make the dough ahead of time?

Yes, the dough can be prepared and refrigerated for up to 2 days before baking. Let it soften slightly at room temperature for 10-15 minutes before shaping and filling.

→ What's the best way to shape these into crescents?

After placing filling in the center of each flattened round, gently fold one edge over and slightly curve the dough into a crescent moon shape. Pinch the seams well to seal before pressing into almonds.

→ Can I use toasted almonds for the topping?

Raw sliced almonds work best as they toast beautifully during baking. If you only have toasted almonds, reduce pressing time slightly to prevent over-browning.

→ How should I store these cookies?

Store in an airtight container at room temperature for up to 5 days. Place parchment paper between layers to prevent sticking. Dust with powdered sugar just before serving for fresh appearance.

→ Can I freeze these almond croissant cookies?

Freeze unbaked shaped cookies on a baking sheet, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 2-3 minutes to baking time. You can also freeze baked cookies for up to 2 months.

→ What if I don't have almond extract?

Vanilla extract makes a fine substitute, though the distinct almond flavor will be milder. Alternatively, add 1 tablespoon amaretto liqueur to the filling for enhanced almond notes.