Browndis
March 20, 2026
Browndis.com
These large, bakery-style almond croissant cookies are built on a brown butter base, filled with a creamy almond center, topped with sliced almonds, and finished with powdered sugar. They’re rich, nutty, tender, and unmistakably inspired by the pastry case.
From the Cook
From the Cook
From the Cook
1/4
Warning0 allergens identified
Almond Croissant Cookies
Cookie Butter
Almond Filling
Cookie Topping
Instructions
1
Brown butter from the cookie batter ingredient list in a saucepan over medium heat until golden and nutty.
2
While the brown butter is cooling make the almond filling. In a bowl, beat the softened butter and powdered sugar from the almond filling ingredient list until smooth, white and pale. Add the egg yolk, almond extract, vanilla extract, salt, and almond flour. Mix until creamy and cohesive. Chill the filling for at least 45–60 minutes until firm enough to scoop. Or you can portion out 1 TBSP filling and place on a parchment lined cookie sheet and place in the freezer for at least 30 mins.
3
Whisk the cooled brown butter with both sugars from the cookie batter ingredient list. Add the egg, egg yolk, vanilla, and almond extract. In a separate bowl, whisk together flours, cornstarch, baking powder, baking soda, and salt. Fold dry ingredients into the dough until just combined.
4
Chill the cookie dough for 30–45 minutes so it’s scoopable but not stiff.
5
Preheat oven to 350°F (175°C). Scoop cookie dough about 2.5 oz or 1/3 cup flatten slightly, place almond filling in the center, and wrap the dough around it. Roll gently to seal. Place sealed cookie dough on a parchment lined cookie sheet at least 2 inches apart. These are bigger bakery style cookies, you can make smaller cookies and reduce the filling per cookie.
6
Press sliced almonds on top of each cookie.
7
Bake for 11–12 minutes, until edges are set, golden brown and centers are soft to touch. Remove cookie sheet from the oven and let the cookie sit there for 5 minutes. Then transfer to a cooling rack.
8
Cool completely, then dust each cookie generously with powdered sugar.
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Tips & Tricks (5)
- Brown Butter Perfection 🧈Cook butter over medium heat until it turns golden and smells nutty (about 5-7 minutes), then cool completely before mixing into dough to prevent the dough from becoming greasy and to maximize that rich, toasted flavor.
- Toast Your Almond Flour 🥜Lightly toast the superfine blanched almond flour in a dry skillet for 2-3 minutes before incorporating it into the dough to intensify the almond flavor and add subtle complexity to every bite.
- Chill Between Steps ❄️Refrigerate the dough for at least 30 minutes and chill the filled cookies for 15 minutes before baking to prevent spreading and ensure the croissant-like texture remains tender and distinct.
- Sliced Almond Adhesion 🔗Brush the cookie tops with a thin egg white wash before pressing on sliced almonds to ensure they stay firmly attached throughout baking without sliding off.
- Powdered Sugar Finish Timing ✨Dust cookies with powdered sugar only after they've cooled completely to a room temperature to prevent the sugar from melting into the surface and maintain that beautiful, snowy finish.
Recipe Facts
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Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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