Almond Croissant Cookies

The Cookie That Tastes Just Like an Almond Croissant

There are a few desserts that I absolutely cannot resist at a bakery and almond croissants are always at the top of my list. The flaky layers, the sweet almond filling, the sliced almonds, the powdered sugar…there is just something magical about them.

So naturally, I had to turn those flavors into a cookie.

And honestly? These Almond Croissant Cookies might be one of my favorite cookie creations yet, and I’ve made A LOT of cookies. They have everything you love about a classic almond croissant, but in a soft, chewy, buttery cookie form. The toasted croissant pieces mixed into the dough are what really make these cookies special. They add buttery richness and little bites of texture throughout the cookies that mimic those crisp croissant layers.

Then there’s the almond filling hidden inside each cookie. It stays soft and creamy while baking and gives you that signature almond croissant flavor in every bite. Roll the tops in sliced almonds, finish with a generous dusting of confectioner’s sugar, and they look and taste like they came straight from a fancy bakery case.

These cookies are perfect for brunch, holidays, baby showers, spring gatherings, or alongside an afternoon coffee. They also feel extra special during the holiday season when you want a cookie that stands out on a dessert platter.

If you’re an almond dessert person, you HAVE to make these. They’re cozy, elegant, buttery, and completely irresistible.

Ingredients (with Helpful Notes)

For the Toasted Croissant Pieces

• Croissant: Use a large buttery bakery-style croissant for the best flavor and texture.

For the Almond Filling

• Almond Flour: Use fine almond flour for a smooth, creamy filling. Almond meal will create a coarser texture.
• Granulated Sugar: Adds sweetness and helps create that classic almond croissant flavor.
• Egg: Helps bind the filling together and keeps it soft and rich.
• Unsalted Butter: Melted butter adds richness and helps create a smooth filling.
• Almond Extract: The key ingredient for that signature almond croissant flavor.
• Vanilla Extract: Adds warmth and balances the almond flavor beautifully.
• Salt: A small pinch enhances all of the sweet almond flavors.

For the Cookie Dough

• All-Purpose Flour: Spoon and level the flour so the cookies stay soft and tender.
• Baking Soda & Baking Powder: Helps create cookies with soft centers and lightly golden edges.
• Kosher Salt: Balances the sweetness and enhances the buttery flavor.
• Unsalted Butter: Use cool room temperature butter so the cookies bake up thick and chewy.
• Brown Sugar: Adds moisture and gives the cookies a rich caramel flavor.
• Granulated Sugar: Helps create perfectly crisp edges.
• Eggs: Add richness and help create a soft cookie texture.
• Vanilla Extract: Adds classic bakery-style flavor.
• Almond Extract: Reinforces the almond croissant flavor throughout the cookies.
• Toasted Croissant Pieces: The secret ingredient! They add buttery flavor and little bites of texture throughout the cookies.

For the Toppings

• Sliced Almonds: Add crunch and make the cookies look just like almond croissants.
• Confectioner’s Sugar: Dust generously over the cooled cookies for the perfect bakery-style finish.
• Extra Croissant Pieces (Optional): Press a few extra toasted croissant pieces on top while the cookies are warm for a pretty garnish.

How to Store

• Store the cookies in an airtight container at room temperature for up to 3 days.
• You can freeze the baked cookies for up to 2 months. Thaw at room temperature and dust with fresh confectioner’s sugar before serving.
• You can also freeze the assembled cookie dough balls before baking. Bake straight from the freezer and add 1 to 2 extra minutes to the bake time.

Cookies

Almond Croissant Cookies

Soft and chewy Almond Croissant Cookies made with toasted buttery croissant pieces, a creamy almond filling, sliced almonds, and a dusting of confectioner’s sugar. They taste just like an almond croissant in cookie form!

For the croissants:

• 1 large croissant, cut into 1-inch cubes

For the almond filling:

• 1 cup fine almond flour
• 1/4 cup granulated sugar
• 2 tablespoons beaten egg
• 1 1/2 tablespoons unsalted butter, melted
• 1/2 teaspoon almond extract
• 1/4 teaspoon pure vanilla extract
• Pinch of salt

For the cookies:

• 3 cups all-purpose flour, spooned and leveled
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 cup unsalted butter, at cool room temperature
• 1 1/4 cup packed brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon almond extract

Toppings:

• 3/4 cup sliced almonds
• Confectioner’s sugar, for dusting the cookies

• Toast the Croissant Cubes: Preheat the oven to 375°F. Spread the croissant cubes on a baking sheet and toast until lightly golden and crisp. Let cool completely, then roughly chop again. Measure out 1 cup and set aside. You can use any leftover pieces for garnish. Lower the oven temperature to 350°F.

• Make the Almond Filling: In a small bowl, mix the almond flour, sugar, beaten egg, melted butter, almond extract, vanilla extract, and salt until smooth. Roll the filling into teaspoon size balls. Chill the balls for 30 minutes.

• Make the Cookie Dough: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. In a large bowl, beat the butter, brown sugar, and granulated sugar together until light and creamy. Add the eggs, vanilla extract, and almond extract and mix until smooth. Add the dry ingredients and mix on low until just combined. Gently fold in 1 cup of the toasted croissant pieces.

• Assemble the Cookies: Scoop the cookie dough (about 1 ½ tablespoons) and flatten slightly in your hand. Place a chilled almond filling ball in the center and wrap the dough around it, sealing completely. Gently roll into a ball.

• Add Toppings: Roll the tops of the dough balls in sliced almonds, pressing lightly so they stick.

• Bake: Place cookies on a lined baking sheet and bake until golden around the edges and set, about 10 to 12 minutes. Remove from the oven and let cool on the baking sheet for 5 minutes. If you have croissant pieces leftover, you can gently press some onto the tops of the cookies while they are still warm, if desired.

• Finish: Once cooled, dust generously with confectioner’s sugar.

• Toasting the croissant pieces is important for the best buttery flavor and texture.
• Let the croissant pieces cool completely before adding to the dough.
• Chill the almond filling so it is easier to stuff inside the cookies.
• Make sure the cookie dough fully seals around the filling to prevent leaking.
• Slightly underbake the cookies for a soft and chewy texture.
• Dust with confectioner’s sugar after the cookies have cooled.
• Store in an airtight container at room temperature for up to 3 days.

Calories: 234kcal, Carbohydrates: 30g, Protein: 4g, Fat: 11g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 42mg, Sodium: 164mg, Potassium: 84mg, Fiber: 1g, Sugar: 16g, Vitamin A: 303IU, Vitamin C: 0.005mg, Calcium: 43mg, Iron: 1mg

Keywords almond, cookies, croissant

Have you tried this recipe?

Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod

More Cookies to Add to Your Baking List

Check out all of my delicious COOKIE RECIPES! There are lots to choose from! I also have a cookie cookbook! I LOVE cookies!