If there is one pastry I will almost always order when I’m at a café, it’s an almond croissant. Flaky layers, rich almond filling, toasted sliced almonds, and that final dusting of powdered sugar that makes it feel just a little extra. I’ve eaten enough of them to know when one is good and when one is forgettable. So when I set out to turn that experience into a cookie, I knew it couldn’t just taste almondy. It had to feel like an unforgettable bakery moment. These Almond Croissant Cookies are the result of many test batches, especially when it came to perfecting the almond filling. I quickly learned that not all sugars behave the same. Granulated sugar made the filling taste flat and muted, while powdered sugar brought out the almond flavor and created the smooth, bakery-style texture I was chasing. And yes, that final powdered sugar topping? Not optional.
The foundation of these cookies. Browning the butter deepens the flavor, adding nutty, caramelized notes that mirror the richness of an almond croissant.
A small but powerful addition. Milk powder enhances the toasted flavor of the brown butter and gives the cookies a more bakery-style depth without extra moisture.
This combination balances sweetness and structure. Granulated sugar helps the cookies spread just enough, while brown sugar adds moisture and chew.
Using both a whole egg and an extra yolk creates a tender, rich cookie dough and helps bind the almond filling without drying it out.
Vanilla rounds out the almond flavor and adds warmth, keeping the cookies balanced and not overly sharp.
Used intentionally and sparingly, almond extract boosts aroma and gives these cookies their unmistakable almond croissant character.
Provides structure while keeping the cookies soft and tender when properly spooned and leveled.
Used in both the dough and the filling, almond flour reinforces almond flavor and contributes to a soft, pastry-inspired texture. Superfine blanched almond flour is key for avoiding grit.
Helps keep the cookies thick and soft with a tender crumb.
This combination provides gentle lift while keeping the cookies from becoming cakey.
Essential for balancing sweetness and bringing out the almond and brown butter flavors.
The star ingredient in the almond filling and the finishing touch on top. Powdered sugar dissolves smoothly, enhances almond flavor, and creates a creamy, bakery-style filling. The final dusting is what truly completes the almond croissant experience.
Pressed onto the tops of the cookies for texture, visual appeal, and that classic almond croissant finish.
In a light-colored saucepan, melt 1 cup (227g) unsalted butter over medium heat, stirring constantly. The butter will foam, then settle, and brown specks will form at the bottom of the pan. When the butter smells nutty and turns a deep amber color, remove it from the heat immediately. Transfer to a heatproof bowl, stir in 1 tablespoon milk powder, and let cool for about 10 minutes.
While the brown butter cools, beat the softened butter and powdered sugar from the filling ingredient list until it is smooth, pale and white. Add the egg yolk, almond extract, vanilla extract, salt, and almond flour. Mix until creamy and cohesive. It will likely taste and feel a little gritty, but after chilling and baking it won't be. Chill for 45–60 minutes until firm enough to scoop, or portion about 1 tablespoon per filling mound and freeze for 30 minutes.
Whisk the cooled brown butter with both sugars from the cookie dough ingredients. Add the egg, egg yolk, vanilla, and almond extract. In a separate bowl, whisk together the flours, cornstarch, baking powder, baking soda, and salt. Fold into the dough just until combined.
Chill the dough for 30–45 minutes until scoopable but not stiff.
Preheat the oven to 350°F (175°C). Scoop about 2.5 oz (roughly ⅓ cup) of cookie dough, flatten slightly, place almond filling in the center, and wrap the dough around it. Roll gently to seal and place on a parchment-lined baking sheet, spacing cookies at least 2 inches apart.
Bake for 11–12 minutes, until edges are set and lightly golden and centers are still soft. Let cookies rest on the baking sheet for 5 minutes before transferring to a cooling rack.
Once completely cooled, dust generously with powdered sugar.
They’re cookies inspired by almond croissants, featuring almond flavor, a soft almond filling, sliced almonds, and powdered sugar.
They’re a modern bakery-style cookie inspired by French almond croissants, adapted into a soft, stuffed cookie format.
Add orange zest to the filling, drizzle with glaze, or turn them into cookie bars. Chocolate chips or espresso powder also work well.
Powdered sugar dissolves smoothly and enhances almond flavor, while granulated sugar can taste flat or grainy in almond fillings.
You want golden, not burnt. Think toasted hazelnut, not coffee ash.
Think of it as a flavor amplifier, not a requirement.
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