Some of my earliest memories are of Paris — mornings with my mother before the city woke, still dark, the streets quiet, the scent of bakeries already in the air. It’s a feeling I’ve carried with me, and one I’ve loved sharing with my family over the years. Lately, when I think of Paris, I think of Chloe — of croissants every morning, chocolate always, and the almond croissants on our last day, the ones we didn’t order and talked about all the way home. So I made these almond cookies, with soft almond cream at the center, sliced almonds on top, and a dusting of powdered sugar.
Almond Croissant Cookie
Description
Makes 7-8 large bakery-style cookies
Ingredients
Almond Cream Filling
Make first and freeze
½ cup (56 g) almond flour
¼ cup (50 g) granulated sugar
3 tablespoons (42 g) unsalted butter, very soft
1 large egg white
½ teaspoon vanilla extract
¼ teaspoon almond extract
Pinch of salt
Cookie Dough
¾ cup (170 g) unsalted butter
¾ cup (150 g) light brown sugar
¼ cup (50 g) granulated sugar
1 large egg, room temperature
1 large egg yolk, room temperature
1 teaspoon vanilla extract
2 cups (250 g) all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
To finish
¾ cup sliced almonds
Powdered sugar, for dusting
Instructions
Almond Cream Filling
-
In a small bowl, mix the almond flour, sugar, butter, egg white, vanilla, almond extract, and salt until smooth and creamy.
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Scoop into 2 teaspoon portions (about 12–14 g each) and place on a parchment-lined plate, shaping into small domes rather than balls.
-
Freeze until completely firm, at least 45 minutes or up to overnight.
Cookie Dough
- Melt the butter in a saucepan until just melted. Continue cooking until lightly browned, if desired, then let cool until just warm.
- In a large bowl, whisk together the butter, brown sugar, and granulated sugar until smooth and glossy.
- Add the egg, egg yolk, and vanilla and whisk until fully emulsified.
- In a separate bowl, whisk together the flour, baking soda, and salt, then fold into the dough just until combined.
- Cover and chill the dough for 30–40 minutes, until slightly firm but still soft and pliable.
Assembly & Baking
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment.
- Portion the dough into 80–85 g pieces. Flatten each slightly and place one frozen almond cream dome in the center.
- Wrap the dough completely around the filling, sealing well, then shape into thick, softly domed discs.
- Sprinkle sliced almonds generously over the tops, pressing very lightly so they adhere.
- Chill the assembled cookies for 10 minutes.
- Bake for 13–14 minutes, until the edges are just turning golden and the centers look softly set with a gentle dome.
- Cool completely on the baking sheet, then dust generously with powdered sugar just before serving.
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