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)

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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.
Arrange cookies on a parchment-lined baking sheet.
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