How to Make Chewy Almond Croissant Cookies

If you love almond croissants, try these Chewy Almond Croissant Cookies. They capture that same nutty, buttery flavor and offer a satisfyingly chewy texture. Each cookie is filled with a generous spoonful of homemade frangipane, topped with sliced almonds, and finished with a dusting of powdered sugar. They’re irresistible and disappear fast.

What is frangipane?

Frangipane, often called almond cream, is a smooth, spreadable almond filling common in French pastries. It is rich, buttery and subtly sweet with a pronounced almond flavor. It differs from marzipan, which is denser, firmer, and much sweeter because it is primarily almonds and sugar.

Ingredients for the frangipane filling

Unsalted butter – melted. Using unsalted butter lets the pure butter flavor shine without extra salt.
Granulated sugar – I prefer organic when possible, but any good-quality granulated sugar works.
Egg yolk – adds richness, color and silkiness to the frangipane.
Pure vanilla extract – gives depth and warm aromatic notes.
Pure almond extract – very concentrated; a little goes a long way.
Ground almonds – adds texture and a nutty flavor. If necessary, almond flour can substitute but the texture will vary slightly.
All-purpose flour – unbleached is used here; weigh if possible for accuracy.
Salt – a pinch of finely ground salt to balance the sweetness.

In a small bowl, whisk the melted butter, sugar, egg yolk, vanilla and almond extract until combined.
Fold in the ground almonds, flour and a pinch of salt until evenly mixed.
Cover and set aside while you prepare the cookie dough.

Ingredients for the cookie dough

All-purpose flour – unbleached; weighing flour gives the most consistent results.
Baking powder – helps the cookies lighten slightly.
Baking soda – contributes to texture and a hint of tang.
Salt – finely ground.
Unsalted butter – at room temperature, for creaming.
Light brown sugar – adds moisture and a caramel-like note.
Granulated sugar – for balance and structure.
Egg yolks – using yolks creates chewier cookies.
Pure vanilla extract – for depth.
Pure almond extract – a small amount enhances the almond profile.
Ground almonds – adds texture and a nutty boost.
Sliced almonds – for topping before baking.
Powdered sugar – to dust the cooled cookies.

Flour measurement note

For consistent baking, weigh your flour when possible. If measuring by volume, spoon the flour into the cup and level it off rather than scooping directly. Different flours and brands can weigh quite differently per cup, so recording the exact weights you use will help you reproduce results.

A common standard for unbleached all-purpose flour is about 125 grams per cup, though brands vary.
If you bake often, note the weight that works best with your preferred flour for reliable results.

Preheat the oven to 350°F and position the rack in the center.
Line two large baking sheets with parchment paper.

Whisk the flour, baking powder, baking soda and salt in a medium bowl and set aside.
In a large bowl, cream the room-temperature butter, brown sugar and granulated sugar with an electric mixer on high speed until light and fluffy, about 2 minutes.

Add the egg yolks, vanilla and almond extracts. Beat on medium speed until pale and fluffy.
Add the flour mixture and the ground almonds to the wet ingredients and mix on low speed until just combined.

Using a 1.5-tablespoon scoop, portion the dough into 24 rounds. Slightly overfilling the scoop helps achieve 24 portions.
Roll each portion into a ball.
Use the bottom of a rounded 1/2-tablespoon measurer (or a small spoon) to make a shallow indent in each dough ball.
Place a level 1/2 tablespoon of frangipane into the indent and gently flatten it. Top with sliced almonds, pressing the base of each almond slice lightly into the frangipane so they stay in place.

Tip: measure all the 1/2-tablespoon portions of frangipane into a small bowl first so you can confirm you have the right amount before filling each cookie.

Arrange the cookies on the prepared baking sheets, leaving plenty of space for spreading. Bake one sheet at a time for 12–13 minutes, until the edges are a light golden brown.

Right out of the oven, you can use a large round cookie cutter or muffin cutter to gently nudge each cookie into a perfect circle and even thickness, since they may spread unevenly while baking.

Allow the cookies to cool on the baking sheet for five minutes, then transfer them to a wire rack to cool completely.
Once cooled, dust with powdered sugar to finish.

Notes and serving suggestions

These cookies vanish quickly in my house, so you may want to double the recipe. They also freeze well: wrap cooled cookies individually or layer them in an airtight container separated by parchment paper, then thaw on the counter or briefly warm them in a low oven before serving.

Chewy Almond Croissant Cookies

These cookies are inspired by almond croissants: filled with homemade frangipane, topped with sliced almonds and dusted with powdered sugar for a sweet, nutty treat that’s perfect for brunch or dessert.

Prep Time
30 minutes

Cook Time
12 minutes

Total Time
42 minutes

Servings
24 large cookies

Author
Rosemary Stelmach

Ingredients

For the Frangipane

3 tablespoons unsalted butter, melted (42 g)
1/3 cup granulated sugar (67 g)
1 egg yolk
1/2 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1/4 cup + 2 tablespoons ground almonds (40 g)
1/3 cup unbleached all-purpose flour (42 g; 48 g if using a heavier domestic flour)
Pinch of salt

For the Cookie Dough

1 3/4 cups unbleached all-purpose flour (219 g; 254 g if using a heavier domestic flour)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, room temperature (168 g)
3/4 cup light brown sugar (165 g)
1/4 cup granulated sugar (50 g)
2 egg yolks, room temperature
1 tablespoon pure vanilla extract
2 teaspoons pure almond extract
1/2 cup ground almonds (60 g)

For Finishing

1/2 cup sliced almonds for topping (50 g)
Powdered sugar for dusting

Instructions

Frangipane

Whisk the melted butter, sugar, egg yolk, vanilla and almond extract until combined.
Fold in the ground almonds, flour and a pinch of salt. Cover and set aside.

Cookie Dough

Preheat oven to 350°F. Line two baking sheets with parchment and place a rack in the center of the oven.
Whisk the flour, baking powder, baking soda and salt together and set aside.
Cream the butter and sugars until fluffy, about 2 minutes. Add yolks, vanilla and almond extract and beat until pale. Add the flour mixture and ground almonds on low speed until just combined.

Forming and Baking

Portion dough with a 1.5-tablespoon scoop into 24 rounds and roll into balls.
Indent each ball with the bottom of a rounded 1/2-tablespoon measure, add 1/2 tablespoon frangipane, flatten slightly and top with sliced almonds.
Arrange cookies on the sheets with space between them. Bake one sheet at a time for 12–13 minutes until the edges are lightly golden.
Immediately after removing from the oven, use a round cutter to gently nudge each cookie into a uniform circle if desired.
Cool on the sheet for five minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving.

Recipe Notes

Weigh your flour when possible. If using volume measurements, spoon the flour into the cup and level it off. Different flours and brands vary in weight per cup, so weighing improves consistency.