Buttery, flaky, and sweet almond-filled cookies that capture the essence of a croissant—these almond croissant cookies are perfect for any occasion. Inspired by the delicate layers of a croissant, they are made easy with puff pastry, almond paste, and a touch of sweetness. Whether you’re serving them for breakfast, as a treat with coffee, or at your next gathering, these cookies are sure to impress.
Ingredients
1 sheet puff pastry, thawed
1/2 cup almond paste
1/4 cup powdered sugar
1/4 cup unsalted butter, softened
1/2 teaspoon vanilla extract
1/4 cup sliced almonds
1 egg, beaten (for egg wash)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat your oven to 375°F (190°C).
Roll out the puff pastry on a lightly floured surface and cut it into 8 equal squares.
In a bowl, combine the almond paste, powdered sugar, butter, and vanilla extract. Mix until smooth.
Place a small spoonful of the almond paste mixture in the center of each square of puff pastry.
Fold the edges of the pastry over the almond filling to form a triangle or a crescent shape, pressing the edges together to seal.
Brush each cookie with the beaten egg for a golden finish, then sprinkle sliced almonds on top.
Arrange the cookies on a baking sheet lined with parchment paper.
Bake in the preheated oven for 15-18 minutes or until the cookies are golden brown and puffed up.
Allow them to cool slightly before serving.
Servings and Timing
This recipe yields 8 cookies.
Prep Time: 10 minutes
Cooking Time: 18 minutes
Total Time: 28 minutes
Variations
I like to experiment with different types of nuts in these cookies. Sometimes, I swap the sliced almonds for chopped pistachios or hazelnuts for a different flavor twist. If I’m in the mood for something extra indulgent, I’ve added a bit of chocolate to the center along with the almond paste mixture. It gives a lovely chocolate-almond combination that is hard to resist.
Storage/Reheating
I store any leftover almond croissant cookies in an airtight container at room temperature. They’ll stay fresh for about 2-3 days, although they’re usually eaten up much sooner! If I want to reheat them, I pop them in the oven at 350°F (175°C) for about 5 minutes to warm them up and bring back the flakiness.
FAQs
Can I make these almond croissant cookies in advance?
Yes, I can prepare the cookies up to the point of baking and then store them in the fridge for up to a day before baking them off. This helps save time if I want to serve them fresh for an event or gathering.
Can I freeze these cookies?
Yes, I can freeze the cookies after assembling them, before baking. To do so, place them on a baking sheet and freeze them for about 2 hours. Once frozen, transfer them to an airtight container or zip-top bag. When I’m ready to bake, I just pop them in the oven directly from the freezer, adding an extra 2-3 minutes to the baking time.
What can I substitute for almond paste?
If I don’t have almond paste on hand, I can make a quick substitute by blending almond meal with a bit of powdered sugar and some butter. While the flavor may not be exactly the same, it will still give a lovely almond filling.
Can I make these cookies without puff pastry?
While puff pastry gives these cookies their signature flakiness, I can substitute it with another type of pastry dough, such as pie crust, though it will result in a different texture. If I want to keep the croissant feel, puff pastry is the best choice.
Can I add more sweetness to the filling?
If I prefer a sweeter filling, I can increase the amount of powdered sugar in the almond paste mixture. Adding a bit of honey or maple syrup can also enhance the sweetness and give it a richer flavor.
Conclusion
These almond croissant cookies are a perfect balance of flakiness, richness, and sweetness. I love how simple they are to make, yet they taste so elegant. Whether I’m enjoying them as a snack or serving them to friends and family, they’re always a hit. Try making them for your next occasion—I’m sure they’ll become a favorite in your kitchen too!
Recipe:
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Almond Croissant Cookies
- Total Time: 28 minutes
- Yield: 8 cookies
- Diet: Vegetarian
Description
Buttery, flaky, and sweet almond-filled cookies that capture the essence of a croissant—these almond croissant cookies are perfect for any occasion. With almond paste and puff pastry, they’re simple to make but taste like they took hours to prepare. Perfect for breakfast, dessert, or a sweet treat with coffee.
Ingredients
1 sheet puff pastry, thawed
1/2 cup almond paste
1/4 cup powdered sugar
1/4 cup unsalted butter, softened
1/2 teaspoon vanilla extract
1/4 cup sliced almonds
1 egg, beaten (for egg wash)
Instructions
-
Preheat your oven to 375°F (190°C).
-
Roll out the puff pastry on a lightly floured surface and cut it into 8 equal squares.
-
In a bowl, combine almond paste, powdered sugar, butter, and vanilla extract. Mix until smooth.
-
Place a small spoonful of the almond paste mixture in the center of each pastry square.
-
Fold the edges over the filling to form a triangle or crescent shape, pressing to seal.
-
Brush with beaten egg and sprinkle sliced almonds on top.
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Arrange cookies on a parchment-lined baking sheet.
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Bake for 15-18 minutes, or until golden brown and puffed up.
-
Let cool slightly before serving.
Notes
These cookies are versatile: swap sliced almonds for pistachios, hazelnuts, or add chocolate for a fun twist.
Store leftovers in an airtight container at room temperature for up to 2-3 days. Reheat in the oven at 350°F (175°C) for 5 minutes.
You can prepare these in advance by refrigerating them before baking.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Dessert, Snack, Breakfast
- Method: Baking
- Cuisine: French-inspired
Nutrition
- Serving Size: 8 cookies
- Calories: 220 kcal
