Do I have to use cake flour?

It gives the cookies a soft, bakery-style texture, but if needed, you can use all-purpose only just expect a slightly firmer bite.

Can I skip the filling?

Technically, yes, but the filling is what makes these resemble almond croissants. Without it, you'll have a tasty almond cookie, just not the same experience.

Yes! Once cooled and dusted, they hold their shape and flavor beautifully. Great for cookie boxes.

Can I make these smaller?

Yes just reduce the amount of dough and filling per cookie and watch the bake time closely.

Soft Almond Croissant Cookies: Bakery-Style Cookies

Description

These almond croissant cookies are bakery-style delights filled with soft almond frangipane, topped with sliced almonds, and dusted with powdered sugar. Like a cozy croissant in cookie form perfect for brunch, gifting, or snacking with coffee.

Ingredients

Units Scale

Frangipane Filling:

1 large egg, room temperature
2 cups (192g) super-fine almond flour
3/4 cup (175g) granulated sugar
3 Tbsp (42g) salted butter, very soft
1 Tbsp (12ml) gold rum (or omit)
1/2 tsp almond extract
1/4 tsp salt

Cookie Dough:

1 cup (227g) salted butter, very soft
1 cup + 2 tbsp (220g) granulated sugar
1/2 cup (50g) powdered sugar
1 large egg, room temperature
1 tsp almond extract
2 cups (260g) cake flour
1 cup (130g) all-purpose flour
1/2 tsp baking soda
3/4 tsp salt

Topping:

1/3 cup sliced almonds
3 Tbsp powdered sugar (for dusting)

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Instructions

Make the filling: In a bowl, beat the egg and mix in almond flour, sugar, butter, rum, almond extract, and salt until thick. Chill.
Cream the butter and sugars: In a large bowl, mix soft butter, granulated sugar, and powdered sugar until light.
Add egg and almond extract: Stir until combined.
Combine dry ingredients: In a separate bowl, whisk together cake flour, all-purpose flour, baking soda, and salt.
Mix dough: Fold dry ingredients into wet in two additions until no dry spots remain.
Portion: Scoop dough into 2.8 oz balls. Scoop filling into 1.1 oz balls.
Assemble: Flatten dough, add filling, seal and shape into a ball. Top each with extra filling and sliced almonds.
Chill: Chill assembled cookies for 45 minutes.
Bake: Bake at 350°F for 18–24 minutes, rotating halfway through.
Cool and dust: Let cool on pan. Dust with powdered sugar once fully cooled.

Notes

Cookies are best with very soft butter for both dough and filling.
Bake closer to 24 minutes for a crisp edge and golden color.
Store cooled cookies in an airtight container for up to 4 days.
To freeze unbaked: freeze on a tray, then transfer to a bag. Bake from frozen with 1–2 extra minutes.

Nutrition

Serving Size: 1 cookie
Calories: 370 kcal
Sugar: 23g
Sodium: 160mg
Fat: 24g
Saturated Fat: 10g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 2g
Protein: 6g
Cholesterol: 55mg