Almond Croissant Cookies (Printable)

Buttery crescent cookies with almond filling and crisp golden edges

# What You'll Need:

→ Dough

01 - 1 cup unsalted butter, softened
02 - 2/3 cup granulated sugar
03 - 1 large egg yolk
04 - 1 tsp vanilla extract
05 - 2 cups all-purpose flour
06 - 1/4 tsp fine sea salt

→ Almond Filling

07 - 2/3 cup almond flour
08 - 1/3 cup granulated sugar
09 - 1 large egg white
10 - 1/2 tsp almond extract

→ Assembly & Topping

11 - 1/2 cup sliced almonds
12 - 2 tbsp powdered sugar

# How-To Steps:

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

# Expert Suggestions:

01 -
  • The dough practically melts in your mouth while the almond center stays wonderfully moist
  • They look impressive but come together faster than you would expect
  • The crescent shape makes them feel fancy enough for company but simple enough for Tuesday afternoons
02 -
  • Chilling the dough is essential because warm dough will spread too much and lose that distinct croissant shape
  • Do not overfill the cookies or the almond mixture will leak out during baking
  • The powdered sugar works best on completely cool cookies or it will melt into an unattractive glaze
03 -
  • Toast the sliced almonds lightly before pressing them onto the cookies for an even deeper nutty flavor
  • Add a tablespoon of amaretto liqueur to the almond filling if you want a grown-up twist

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