Almond Croissant Cookies

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.

Author: Browndis

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 25 minutes

Cook Time: 15 minutes

Total Time: 40 minutes

Servings: 12 cookies

Calories: 360 kcal per serving

Ingredients

1 cup - unsalted butter
1 tbsp - milk powder
¼ cup - granulated sugar
¾ cup - light brown sugar
1 - whole egg
1 - egg yolk
2 teaspoons - pure vanilla extract
¼ tsp - almond extract
2 cups - all-purpose flour
¼ cup - almond flour superfine blanched
1 tbsp - cornstarch
½ tsp - baking powder
½ tsp - baking soda
¾ tsp - kosher salt
4 tablespoons - unsalted butter
½ cup - powdered sugar
1 - egg yolk
¾ tsp - almond extract
½ tsp - pure vanilla extract
½ cup - almond flour superfine blanched
⅛ tsp - kosher salt
½ cup - almonds
¼ cup - powdered sugar

Instructions

Brown butter from the cookie batter ingredient list in a saucepan over medium heat until golden and nutty.
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.
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.
Chill the cookie dough for 30–45 minutes so it’s scoopable but not stiff.
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.
Press sliced almonds on top of each cookie.
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.
Cool completely, then dust each cookie generously with powdered sugar.

Nutrition