Almond Croissant Cookies (Printable Version)

Buttery crescent cookies with tender almond filling and crisp golden exterior inspired by classic French pastries.

# What You'll Need:

→ Dough

01 - 1 cup (225 g) unsalted butter, softened
02 - 2/3 cup (130 g) granulated sugar
03 - 1 large egg yolk
04 - 1 tsp vanilla extract
05 - 2 cups (250 g) all-purpose flour
06 - 1/4 tsp fine sea salt

→ Almond Filling

07 - 2/3 cup (70 g) almond flour (finely ground almonds)
08 - 1/3 cup (65 g) granulated sugar
09 - 1 large egg white
10 - 1/2 tsp almond extract

→ Assembly & Topping

11 - 1/2 cup (55 g) sliced almonds
12 - 2 tbsp powdered sugar (for dusting)

# Directions:

01 - Preheat the oven to 350°F (175°C). 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; mix until a soft dough forms. Cover and chill for 15 minutes.
05 - Meanwhile, prepare the almond filling: In a medium bowl, combine almond flour, sugar, egg white, and almond extract. Stir until smooth and thick.
06 - Divide the chilled dough into 24 equal portions. Roll each into a ball, then flatten into a 2-inch (5 cm) round.
07 - Place 1/2 tsp of almond filling in the center of each round. Fold and pinch the dough around the filling to seal, shaping each into a crescent (croissant) shape.
08 - Gently press each crescent into the sliced almonds so they adhere on top.
09 - Place cookies on the prepared baking sheets, spacing them about 1 inch (2.5 cm) apart.
10 - Bake for 13–15 minutes, until edges are golden brown.
11 - Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
12 - Once completely cool, dust cookies lightly with powdered sugar.

# Expert Advice:

01 -
  • The dough comes together in minutes but tastes like it came from a professional pastry kitchen
  • That almond filling is basically edible sunshine and the crescent shape makes them feel fancy without any fancy techniques
  • They freeze beautifully so you can bake half now and save half for when you need a little Paris in your life
02 -
  • The dough needs that 15 minute chill time or you will be fighting with sticky, impossible to shape dough
  • Do not overfill the cookies or the almond paste will burst out during baking and make a mess
  • These are best eaten within two days but honestly they have never lasted that long in my house
03 -
  • If your dough feels too soft to work with, chill it longer rather than adding more flour which will make the cookies tough
  • The crescent shape is traditional but you can make them simple rounds if shaping crescents feels too fussy

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