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“Almond Croissant” Cookies


Almond Cookies Stuffed with Frangipane! 

These are buttery, chewy cookies filled with almond paste and rolled in crunchy sliced almonds. A rich twist on classic bakery pastry. No laminating required!

Ingredients (use organic !):

For the Cookie Dough:

1 cup unsalted butter, melted and cooled (227 g)
1 cup granulated sugar (200 g)
1 cup packed light brown sugar (220 g)
1 tsp pure vanilla extract (5 g)
1/4 tsp almond extract (1 g)
1 large egg
1 large egg yolk
3 cups all-purpose flour, spooned & leveled (375 g)
1 tsp cornstarch (3 g)
1 tsp baking soda (5 g)
1/2 tsp baking powder (2 g)
1/2 tsp sea salt (3 g)
Sliced almonds (for topping)

For the Almond Filling:

1 cup fine almond flour, spooned & leveled (96 g)
1/4 cup + 1 tbsp granulated sugar (60 g)
1/2 of 1 whisked egg (25 g)
1 1/2 tbsp melted unsalted butter (21 g)
1/4 tsp almond extract (1 g)
Pinch of salt

Instructions:

1. Make the Cookie Dough:

Melt butter in a saucepan (or microwave) over medium-low heat. Cool to room temp.
In a stand mixer with the paddle attachment or using a hand mixer, combine melted butter, granulated sugar, and brown sugar. Mix for 90 seconds on medium speed.
Add the egg, egg yolk, vanilla, and almond extract. Mix until combined.
In a separate bowl, sift together the flour, cornstarch, baking soda, baking powder, and salt. Whisk to combine.
Add dry ingredients to the wet and mix on low speed until just incorporated. Do not overmix.
Cover dough and chill for at least 1 hour.

2. Make the Almond Filling:

In a medium bowl, combine almond flour, sugar, whisked egg, melted butter, almond extract, and salt.
Mix until smooth and thick.
Scoop into 12–16 small balls (about 13 grams). Place on a plate and freeze for 15 minutes.

3. Assemble & Bake:

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Let cookie dough sit out until nearly room temperature.
Scoop dough into 12–16 large balls. Press your thumb into each to create a deep indent.
Place a frozen almond filling ball into each indent. Mold the dough around the filling to seal. The ball should be a round ball.
Roll/press each dough ball in slivered almonds. Press additional almonds on top if desired.
Place 4 cookies per sheet. Otherwise they might spread out and run into each other. Bake for 14–16 minutes, or until edges are golden and tops are lightly browned.
Cool on the pan for 5 minutes, then transfer to a wire rack.

4. Finish & Serve:

Once cool, dust cookies with powdered sugar.
Enjoy immediately—or store in an airtight container! Best enjoyed warm :)

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