Almond Croissant Cookies

These beautiful little almond croissant cookies feature buttery dough swirled with almond frangipane, offering soft texture and rich nutty flavor in every bite.

You might also like waffle cookies, blueberry pie cookies, chocolate dipped almond horn cookies, lemon almond scones and ding dong cake.

Why You’ll Love It           

Rich almond flavor: Almond flour, almond extract and slivered almonds create a deep, nutty taste.
Chewy and soft texture: The dough stays tender while the edges turn lightly crisp.
Beautiful finish: A dusting of powdered sugar gives them a bakery-style look.
Easy to make: Straightforward steps with no fancy pastry work.
Perfect anytime: Great with coffee, for dessert or a sweet snack.

Croissant Cookies with Almonds Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Salted butter: Softened so it blends easily and adds rich flavor.
White granulated sugar: Sweetens the dough and the almond filling.
Light brown sugar: Adds moisture and a subtle caramel depth.
Eggs: Bind the dough and help the filling set while baking.
Baking powder and baking soda: Give the cookies lift and a tender crumb.
All-purpose flour: Provides structure for the cookie base.
Almond extract: Brings a strong, fragrant almond aroma.
Almond flour: Adds nutty richness to the filling and boosts flavor.
Slivered almonds: Thinly sliced almonds add a little crunch to contrast the soft dough.
Powdered sugar: Optional dusting for a bakery-style finish.

How to Make Croissant Cookies

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Prepare the cookie dough: Cream butter with both sugars in a mixing bowl until fluffy. Add the egg, then mix in baking powder, baking soda and flour until evenly combined.
Make the frangipane: In another bowl, cream sugar and butter, then add the egg and almond extract. Stir in almond flour and slivered almonds.
Combine: Gently fold frangipane into the cookie dough to create streaks rather than blending completely.
Shape and bake: Scoop cookie dough balls onto a parchment-lined baking sheet, spacing them 2 inches apart. Bake until lightly golden brown, then cool on a wire rack before dusting with powdered sugar.

Substitutions and Variations

Butter options: Use unsalted butter with a pinch of salt or try plant-based butter for a dairy-free version.
Flour alternatives: Blend all-purpose flour with pastry flour for softer cookies or experiment with gluten-free flour blends.
Flavor adjustments: Swap almond extract for vanilla extract or orange extract for a different twist.
Nut variations: Replace almond flour and slivered almonds with hazelnuts, pistachios or pecans for unique flavor.
Up the aesthetic: Omit the slivered almonds in the frangipane and instead press them into the top of your cookies before baking them.

Serving Suggestions

With a hot drink: Enjoy a peanut butter hot chocolate, café con miel or hot lavender matcha latte with your almond cookies.
On a cookie tray: Serve a cookie trio, perhaps whipping up some chocolate thumbprint cookies and cherry pie cookies too.

How to Store Chewy Almond Cookies

Store: Keep cookies in an airtight container at room temperature up to 5 days.
Freeze: Store baked cookies or dough balls for 2 months.
Thaw: Let sit at room temperature before serving.
Reheat: Microwave briefly for a warm, just-baked feel.