Soft Almond Croissant Cookies

This Almond Croissant Cookies recipe is the magical mashup of a flaky almond croissant and a bakery-style cookie buttery, sweet, nutty, and beautifully textured. You get the rich almond flavor and tender chew of frangipane, tucked inside a soft, thick cookie that’s finished with sliced almonds and powdered sugar. It’s everything you love about a croissant, reimagined into a hand-held, make-ahead dessert.

These almond croissant cookies truly taste like something you’d find in a cozy French café — buttery, gently crisp on the outside, and filled with that dreamy almond frangipane center. The dough is soft and delicate, the filling rich and aromatic, and the final dusting of powdered sugar takes them right over the top. If you’ve ever loved an almond croissant, this is your cookie. They also pair beautifully with my Almond Coconut Cookies or these Strawberry Almond Oat Cookies for a nutty, fruit-forward cookie platter.

Why You’ll Love This Almond Croissant Cookies Recipe

• Soft, thick cookies filled with almond frangipane. It’s the best part of an almond croissant, baked right inside.
• Elegant but doable. The dough is forgiving, and the assembly process is simple and satisfying.
• Make-ahead friendly. You can prep and chill the dough and filling in advance.
• Bakery-worthy finish. That almond topping and powdered sugar dusting make them feel straight from a pastry case.
• Freezer friendly. Bake now or freeze the dough for later.

Ingredients Needed For Almond Croissant Cookies

• Super-fine almond flour. The base of the filling (frangipane). Use a high-quality brand like Bob’s Red Mill for the smoothest texture.
• Granulated sugar. Used in both the filling and dough to sweeten and help structure.
• Salted butter. Softened until very creamy, this enhances both flavor and texture.
• Almond extract. Adds that distinct almond bakery-shop aroma. You’ll use it in both the filling and cookie dough.
• Gold rum. Optional, but a splash adds warmth and a hint of depth to the filling.
• Large eggs. One in the filling, one in the dough — for richness and binding.
• Powdered sugar. Added to the dough for softness, and dusted over the finished cookies for the classic almond croissant vibe.
• Cake flour + all-purpose flour. The blend gives the cookies a soft but structured texture.
• Baking soda. Helps with gentle lift and chew.
• Sliced almonds. Pressed on top before baking for texture and crunch.

How I Make Almond Croissant Cookies

(This is a quick overview of how I make almond croissant cookies, with tips along the way. You’ll find the full ingredients & instructions in the recipe card below.)

1. Make the frangipane. Mix egg, almond flour, sugar, butter, rum, almond extract, and salt in a bowl until it resembles thick cookie dough. Chill while making the cookie dough.
2. Cream butter and sugars. In a large bowl, mix softened salted butter, granulated sugar, and powdered sugar with a spatula until light and creamy.
3. Add egg and almond extract. Mix until fully incorporated.
4. Mix dry ingredients. In a separate bowl, whisk cake flour, all-purpose flour, baking soda, and salt.
5. Combine wet and dry. Fold dry ingredients into the butter mixture until no dry spots remain.
6. Portion the dough. Use a large cookie scoop to portion the dough into balls (~2.8 oz each). Do the same for the frangipane (~1.1 oz each).
7. Assemble cookies. Roll dough into ovals, place a frangipane ball in the center, seal, and shape into a smooth ball. Press extra filling on top, add sliced almonds, and chill for 45 minutes.
8. Bake. Bake on a chilled sheet at 350°F for 18–24 minutes, depending on your texture preference.
9. Cool and finish. Let cookies cool on the pan. Once cooled, dust with powdered sugar.

Almond Croissant Cookies Variations and Substitutions

• Rum-Free Version. Simply omit the rum no need to replace it.
• Almond-Free Option. Try hazelnut flour in the filling and hazelnut extract instead (if allergies aren’t an issue).
• Mini Version. Make smaller cookies with a teaspoon of filling inside bake for 12–14 minutes.
• Extra Almond. Add ½ teaspoon almond extract to the dough and top with more sliced almonds for that ultra almond hit.
• Gluten-Free. Use a 1:1 gluten-free flour blend in place of both flours.
• Chocolate Almond Twist. Fold mini chocolate chips into the dough or drizzle baked cookies with melted dark chocolate.
• Orange-Almond Bakery Style. Add ½ teaspoon orange zest to the filling for a French patisserie-inspired variation.
• Pistachio Variation. Replace almond flour with finely ground pistachios and use pistachio extract in the dough.

What to Serve with Almond Croissant Cookies

These are perfect with a cappuccino, espresso, or black tea. They also pair beautifully with a fruit salad at brunch or on a cookie platter with other bakery-style favorites.

Storing and Freezing Almond Croissant Cookies

Store cooled cookies in an airtight container at room temperature for up to 4 days.

To freeze unbaked: Assemble and freeze on a tray until firm. Transfer to a bag and freeze for up to 2 months. Bake from frozen just add 1–2 extra minutes.

To freeze baked: Cool completely, then freeze in a sealed container with parchment between layers.

How to Pack Almond Croissant Cookies for Work and School

These cookies are surprisingly packable! Once cooled and dusted, they hold their shape well and fit perfectly into lunch containers or reusable snack bags. I like to wrap each cookie in parchment or place them in a cupcake liner to keep them from sticking to each other. If you’re taking them to the office, layer a few in a tin or airtight container with wax paper between them.

How to Make Almond Croissant Cookies Without Rum

If you prefer not to use alcohol in your baking, no problem! Simply omit the rum in the almond filling. The cookies will still be deeply flavorful thanks to the almond extract and buttery richness. For an optional flavor boost, you can add 1/4 teaspoon of vanilla extract or a few drops of orange blossom water for a unique twist.

Almond Croissant Cookie vs. Almond Crescent Cookie

Almond croissant cookies are thick, bakery-style cookies stuffed with creamy frangipane and topped with almonds, meant to capture the texture and flavor of a classic almond croissant. Almond crescent cookies, on the other hand, are typically thinner, buttery, shortbread-like cookies shaped into crescents and often dusted with powdered sugar. Both are delicious, but this recipe brings that rich, layered almond filling center stage.

Best Almond Flours for Baking

For this recipe, super-fine almond flour is key to achieving a smooth frangipane filling. I recommend Bob’s Red Mill Super-Fine Almond Flour or King Arthur’s finely ground almond flour. Avoid almond meal, which has a coarser texture and can make the filling grainy. Always store your almond flour in the fridge or freezer to keep it fresh.

Can I Use Store-Bought Frangipane?

Yes, you can use high-quality store-bought frangipane if you’re short on time. Look for brands with minimal ingredients and a rich almond flavor it should be thick enough to scoop and shape. Just keep in mind, homemade frangipane offers more control over sweetness and texture.

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