Almond Croissant Cookies
User Reviews
5
Almond Croissant Cookies
Description
The dough combines caster and light brown sugars with melted butter, eggs, vanilla, and almond extracts to create a smooth batter. Incorporating both all-purpose and almond flours along with baking soda and salt gives structure and a subtle almond nuttiness. The dough is chilled to firm up before portioning into balls.
Each cookie ball is rolled in flaked almonds that adhere to the surface, providing a toasted nut texture after baking. Baking at 350°F (180°C) for 10 to 11 minutes results in cookies that are set and lightly golden on the bottom, ensuring a soft yet baked-through crumb. Cooling before dusting with powdered sugar finishes the presentation and adds a delicate sweetness.
These cookies echo almond croissant notes without requiring laminated dough. They are suitable for almond lovers seeking a crisp exterior with a tender center.
Leftovers keep for a few days at room temperature but freezing the dough formed into balls extends storage. Baking directly from frozen dough adds convenience and retains cookie quality.
Ingredients
- 3/4 cup caster sugar 150g, fine granulated sugar, can use regular white sugar
- 3/4 cup light brown sugar 150g
- 1 cup unsalted butter 226g, melted
- 1 egg room temperature
- 1 egg yolk, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 1/2 cups all-purpose flour 300g
- 1 cup almond flour 95g
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup almond flakes 80g
- 1/4 cup powdered sugar aka icing sugar, to garnish
Instructions
- Whisk the caster sugar, light brown sugar, and melted butter together for a minute or so until combined.
- Add the vanilla and almond extract, egg and egg yolk and whisk for another minute or so until ribbons form.
- Add the flour, almond flour, baking soda and salt and mix with a wooden spoon to combine.
- Chill the dough for 30 minutes in the fridge while you preheat the oven to 350F (180C), then use a scoop or a heaped tablespoon to form the cookie dough into balls.
- Roll the cookie dough balls in the flaked almonds, pressing them in slightly to get them to stick.
- Place cookie dough balls on parchment paper lined baking sheet, two inches apart. Bake 10-11 minutes or until set and lightly golden brown. Lift up a cookie to make sure the base is cooked through.
- Let the cookies cool for 10 minutes then dust with powdered sugar and enjoy!
Notes
- Store leftover cookies in an airtight container at room temperature for 2-3 days to keep freshness.
- Form cookie dough into balls and freeze on a baking sheet to store for up to 2-3 months, preventing sticking by transferring frozen balls to a bag.
- You can bake frozen cookie dough balls directly from frozen; add about one minute to baking time.
- Caster sugar can be substituted with regular granulated sugar if needed.
- If almond flour isn’t available, make your own by processing almonds into a fine meal.
- Use slightly cooled melted butter and room temperature eggs to achieve the right dough consistency.
- Chill dough while preheating the oven to reduce spreading and deepen flavor.
- Bake until cookies are just set and their bottoms are light golden to maintain softness; they firm up as they cool.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20cookies
Amount Per Serving
Calories 266 kcal
% Daily Value*
| Calories | 266kcal | 13% |
| Carbohydrates | 31g | 10% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 42mg | 14% |
| Sodium | 165mg | 7% |
| Potassium | 65mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 17g | 34% |
| Vitamin A | 309IU | 6% |
| Calcium | 37mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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