In my young adulthood, I’ve become aware of how there seem to be two types of families. There’s ones where everybody seems very different, and you wouldn’t necessarily know they’re related if you met them out of context. And then there’s ones where everybody is… undeniable related. Everyone is on a similar wavelength, even if they have their own unique quirks. My family falls into the latter category. It’s clear in many ways, but an obvious example of it was last week, when we all converged on Indy for the solar eclipse. I made these Almond Croissant cookies to bring with me, but when I arrived I learned that everyone else had also, independently, thought to bring cookies. We had four different kinds of cookies in the house.
It was a classic moment for our family, and I have to say, it’s easy to be part of the type of family where everyone is on the same page. Maybe having the same personality quirks can get tiring for some people, but I find it’s convenient more often than difficult.
These Almond Croissant Cookies are one of the many almond croissant things that have been popping up in my feed recently. I’ve seen almond croissant cinnamon rolls and almond croissant coffee cake… I’m all for it, the possibilities seem endless. So I’m not complaining about this mini-trend in my algorithm. I particularly liked these cookies because, while I’ve been on a bit of cookie kick recently (this is my third cookie recipe in a row?? oops?), it was fun to do something different.
Almond croissants are simultaneously my favorite type of croissant, but also one that has to be done right. They can so easily be too sweet, or have too much filling, or be so chaotically crumbly that they’re too much of a struggle to eat. The almonds AND the powdered sugar AND the general flakiness of a croissant? You’re eating crumbs at that point. So these cookies were great in capturing the taste and the filling of an almond croissant… minus a lot of the logistical struggle.
I highly recommend these cookies – they’re a change up from standard cookies, they have the taste of an almond croissant minus the struggle of the croissant – and they were a hit with my whole family. Just maybe don’t make these when there’s already several dozen cookies in the house.
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PinIngredients
For the almond filling:
2 cups almond flour (200g)
3/4 cup granulated sugar (175g)
1 large egg
3 tbsp unsalted butter, melted (42g)
1/2 tsp almond extract
For the cookie dough:
2 sticks unsalted butter, melted (226g)
1 cup + 2 tbsp granulated sugar (220g)
1/2 cup powdered sugar (50g), plus more for garnishing
1 large egg
1 tsp almond extract
1/2 tsp baking soda
1/2 tsp kosher salt
3 cups all-purpose flour (390g)
1 cup sliced almonds
Instructions
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Make the almond filling : In a medium bowl, whisk the egg. Using a spatula, mix in the almond flour, sugar, almond extract, and butter. Refrigerate until ready to use.
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Make the cookie dough: In a large bowl, add the butter, sugar, and powdered sugar. Mix with a spatula until combined. Mix in the egg, almond extract, baking soda, and salt until well-combined. Add the flour and stir until no dry spots remain.
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Assemble the cookies: Using a quarter-cup ice cream scoop, portion out the cookie dough into balls and set on a plate or tray. Remove the almond filling from the refrigerator. Take a cookie dough ball and flatten it into a pancake. Using a two-tablespoon cookie scoop, scoop the almond and plop it into the center of the dough pancake. Envelope the cookie dough around the almond filling and roll until smooth. Repeat for all dough balls. Take the sliced almonds and press them into the top of each dough ball. Refrigerate the cookies until oven is preheated.
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Bake: Preheat oven to 350F with a rack set in the center. Add 8 dough balls to a parchment-lined half-sheet tray. Bake for 14-16 minutes, until the cookies are just turning golden at the edge. Remove from the oven and let cool for 5 minutes. Remove cookies to a plate or wire rack. Dust with powdered sugar. Repeat baking process with remaining cookies.