Almond Croissant Cookies
Almond croissant lovers take notice of these Almond Croissant Cookies that broke the internet! All that buttery, sweet almond flavor shines in these bakery-level cookies that are stuffed with an easy, creamy frangipane filling!
These Almond Croissant Cookies Broke The Internet
Almond croissants are one of my absolute favorite pastries so when I saw these Almond Croissant Cookies breaking the internet on Ryan Nordheimer’s TikTok I instantly knew I had to try them! It took just one taste of their sweet almond flavor and mouthwatering soft frangipane centers for me to understand exactly why they broke the internet.
Absolutely divine.
However, I did tweak a few ingredients and add an (easy) extra step to this recipe that further elevates their deliciousness even more! Instead of keeping all of that yummy frangipane inside the cookies, we opted to add some ON TOP of them as well. Brilliant, am I right?
The frangipane filling on top adds even more sweet almond flavor to every bite and makes them more like a classic almond croissant. Now we can indulge in the full flavor and texture of a buttery almond croissant without the work of actually making croissants.
Rebecca’s Recipe Review
Taste: Sweet almond flavor in every bite!
Texture: A slightly crisp outer shell enveloping tender cookies and a soft, gooey frangipane center with just a touch of crunch from the almond slices.
Ease: 7/10 – Not difficult but a lengthy multi-step process to make. Worth it though!
Pros: Impressive and flavorful bakery-style cookies that can be made at home in less than 2 hours.
Cons: Stuffing cookies is not everyone’s favorite task. This recipe is relatively easy to work with but does take time to prep. The calories – don’t even look and just enjoy the cookie… mmmkay?
Would I Make This Again? For sure! Almond croissants are one of my favorite breakfast pastries and this cookie recipe is definitely a winner in my book!
Almond Croissant Cookie Ingredients
Wondering what frangipane filling is? It’s a rich, creamy almond-flavored filling popular in French baking yet isn’t complicated to make despite its fancy name. Instead, it comes together in just one bowl with an egg, super-fine almond flour, granulated sugar, salted butter, gold rum, almond extract, and salt.
To obtain a smooth, creamy filling it’s important to use super-fine almond flour. I’ve found that Bob’s Red Mill super-fine almond flour yields the best frangipane filling!
This homemade almond filling is then hidden inside an almond cookie dough that’s made with salted butter, granulated sugar, powdered sugar, an egg, almond extract, baking soda, and salt. In this dough, you’ll also find a combination of cake flour and all-purpose flour as I found that using both delivered almond cookies with the best texture.
Before baking the cookies are topped with sliced almonds and then receive a sweet dusting of powdered sugar once they’re cooled.
How To Make Croissant Cookies with Almond Filling
A full recipe card with step-by-step photos and ingredient quantities for this popular cookie recipe can be found at the end of the post. Leave a comment if you have any questions about this unique dessert recipe!
- Prepare the frangipane filling by adding super-fine almond flour, granulated sugar, salted butter, gold rum, almond extract, and salt to a medium bowl with a beaten egg.
- Chill the frangipane filling in the fridge while the cookie dough is prepared.
- Make the cookie dough by mixing salted butter, granulated sugar, and powdered sugar together in a large bowl with a rubber spatula.
- Mix in a large egg and almond extract until fully incorporated.
- In a separate bowl, whisk together the cake flour, all-purpose flour, baking soda, and salt.
- Fold in the flour mixture into the butter mixture until there aren’t any dry ingredient steaks.
- Assemble the cookies by portioning the dough out using a cookie scoop.
- Then scoop and roll the frangipane filling into small balls. Set the filling balls onto parchment paper and set aside the leftover filling that will be used as the topping.
- Roll each cookie dough ball into an oval with a pastry roller and gently peel it from the parchment paper.
- Place one filling ball into the center of the oval cookie dough and then pinch the dough closed, enveloping the filling in the middle.
- Then, roll the filled cookie dough ball in the palm of your hands to smooth it out and shape it into the ball.
- Top each filled cookie ball with a portion of the leftover filling, and then press sliced almonds into the tops.
- Chill the baking sheet of Almond Croissant Cookies as well as an additional baking sheet.
- Bake a batch of cookies on the chilled extra baking sheet, rotating the sheet halfway through the baking time.
- Once they’re finished baking allow the cookies to cool on the pan and then dust them with powdered sugar.
- Softened Butter – You can use softened or melted butter – I like to leave the butter out overnight so it’s really soft.
- Flour – You can use only all-purpose flour in this recipe if desired; we went with a mix to be more in line with what croissants are made with.
- Measuring Ingredients – To bake up the most accurate batch of cookies with the best flavor and texture use a kitchen scale to weigh out the ingredients. This will also prevent dry, crumbly cookies.
- Filling On Top – Topping the cookies with filling makes for better texture while also giving the cookies a more almond croissant appearance.
- Baking Time – For soft, sweet cookies that have slightly golden edges, only bake the cookies for 18 to 19 minutes. We preferred baking them for 22 to 23 minutes for cookies that yielded a more robust caramelized sugar flavor with a crisp exterior and more golden color.
How To Store These Almond Cookies
Place these homemade almond cookies in an airtight container with parchment paper separating the layers or in a Ziploc bag with the excess air squeezed out of it. Store them at room temperature for up to a week.
How To Freeze
Best frozen as dough to be baked. If freezing after baking, do not add powdered sugar. Thaw at room temperature.
More Bakery Style Cookie Recipes
I love helping you bring bakery style cookie recipes to your very own kitchen in an easy, approachable way so that everyone can gain confidence in the kitchen while indulging in amazing treats! Here are more bakery style cookie recipes with easy-to-follow recipe instructions and lots of flavor!
- Copycat Levain Bakery Cookies – World famous cookies that are loaded with walnuts and chocolate!
- Bakery Peanut Butter Cookies – Made with creamy peanut butter, crunchy roasted peanuts, and Reese’s peanut butter chips!
- Chocolate Caramel Cookies – Homemade chocolate cookies with a caramel candy center!
- Gideon’s Bakehouse Peanut Butter Cold Brew Cookies – Giant drool-worthy cookies that are packed with flavor!
- Bakery Style Chocolate Chip Cookies – A big, chewy bakery classic made right at home using pantry staples!
Did You Make This Recipe?
If you’ve tried this recipe, please let leave a review in the comments below. I love hearing from you! Don’t forget to tag me – @sugarandsoulco – on Instagram and Pinterest with your photos, or join our Sugar & Soul Show-offs Community and share them there.
Almond Croissant Cookies (TikTok Recipe)
Ingredients
Almond Filling
- 1 large egg room temperature
- 2 cups super-fine almond flour 192g, I use Bob's Red Mill
- ¾ cup granulated sugar 175g
- 3 tablespoons salted butter 42g, very soft (I leave out overnight)
- 1 tablespoon gold rum 12ml, I use Appleton Estate Signature
- ½ teaspoon almond extract
- ¼ teaspoon salt
Cookie Dough
- 1 cup salted butter 227g, very soft (I leave out overnight)
- 1 cup + 2 tablespoons granulated sugar 220g
- ½ cup powdered sugar 50g
- 1 large egg room temperature
- 1 teaspoon almond extract
- 2 cups cake flour 260g, spooned and leveled
- 1 cup all-purpose flour 130g, spooned and leveled
- ½ teaspoon baking soda
- ¾ teaspoon salt
Topping
- ⅓ cup sliced almonds
- 3 tablespoons powdered sugar
Instructions
Frangipane Filling
- In a medium bowl, beat 1 large egg with a fork before adding 2 cups super-fine almond flour, ¾ cup granulated sugar, 3 tablespoons salted butter, 1 tablespoon gold rum, ½ teaspoon almond extract, and ¼ teaspoon salt and mixing until the mixture resembles cookie dough.
- Transfer to the refrigerator to chill while preparing the dough.
Cookie Dough
- In a large bowl, mix together 1 cup salted butter, 1 cup + 2 tablespoons granulated sugar, and ½ cup powdered sugar with a rubber spatula.
- Add 1 large egg and 1 teaspoon almond extract and mix until fully incorporated.
- In a separate medium bowl, whisk together 2 cups cake flour, 1 cup all-purpose flour, ½ teaspoon baking soda, and ¾ teaspoon salt.
- Fold half of the flour mixture into the butter mixture until almost fully incorporated, then fold in the rest until no dry spots remain.
Assembling The Cookies
- Use a #16 cookie scoop to portion the dough into balls weighing about 2.8 ounces each. Set aside on a piece of parchment paper.
- Portion the filling with a 2-tablespoon cookie scoop and roll into balls of about 1.1 ounces each. About 3.6 ounces will be left over and used on top of the cookies. Set the filling aside on a piece of parchment paper.
- Roll out the balls of dough into an oval shape. I like to use a pastry roller, rolling a few times in one direction and then a couple of times in the other.
- Gently peel the rolled dough off the parchment and place one of the filling balls in the center.
- Pinch the long ends together, then pinch the rest of the dough up around the sides, gently pressing to seal.
- Roll between your palms to smooth out and shape into a ball. Place the dough on a large parchment-lined baking sheet and repeat with the remaining dough and filling.
- Top each of the cookie balls with about .3 ounces of the leftover filling. You can just break this up and gently press it into the top; it doesn't need to look perfect.
- Press some of the ⅓ cup sliced almonds into the tops of the cookies and transfer the pan to the refrigerator to chill (uncovered) for 45 minutes. You'll also want to chill an additional large baking pan (12×17-inch recommended) for baking during this time.
- Preheat the oven to 350°F with about 30 minutes left of chilling.
- Place 6 cookies on the chilled parchment-lined 12×17-inch pan and bake for 18 to 24 minutes, rotating halfway through. 18 to 19 minutes yield cookies with a barely golden edge that are soft and sweet. 22 to 23 minutes yield cookies that are more golden in color, have a crisp exterior, and a more robust caramelized sugar flavor. We preferred the latter, but the TikTok version is more on the soft side.
- Allow the cookies to cool on the pan and bake off the other batch using the pan they were originally chilling on.
- Once the last batch of cookies has cooled on the pan for at least 10 minutes, dust all of the baked cookies lightly with 3 tablespoons powdered sugar.
Notes
- The total weight of the dough should be about 2 lbs 1oz, and you should have about 1lb 1 oz of filling.
- We tested these cookies without the filling on top, as the original TikTok recipe called for, and we thought the filling on top was a big improvement. It added more texture and was more like almond croissants in that way.
- Removing some of the filling from the cookies also made for a more balanced bake and bite.
- You can use 1 teaspoon of vanilla extract in place of the rum in the filling if desired.
Nutrition
Did You Make This Recipe?
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Recipe adapted from Ryan Nordheimer.
HELP!!! HELP!!! HELP!!! How can I make these cookies Gluten Free?
I would use 1 to 1 gluten free flour like Bob’s Red Mill or King Arthur.
Delicious
I was looking for an impressive cookie for a cookie party and this recipe sure did the trick! They turned out beautifully, are bakery quality, and overall are simple enough to make. 10/10 recommend!
Could these be made gluten free?
You could use a 1 for 1 gluten free all purpose flour.