Almond Croissant Cookie Recipe | Easy One-Bowl Recipe
One-bowl Almond Croissant-Inspired Cookies, capturing the most flavorful essence of almond croissants through baked frangipane (almond cream) and sliced almonds. This cookie is mostly made of almond flour and other pantry-friendly ingredients like sugar, butter, eggs, pure vanilla extract, and almond extract. It’s so simple to make with just 8 ingredients and in about a half hour. I'm still obsessing over these cookies and think you will, too!
Ingredients
- 1 cup almond flour
- 1/4 cup softened butter
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon almond extract
- 1/2 cup sugar
- 1 egg at room temperature
- 1/2 tablespoon all-purpose flour
- 2 cups thinly sliced almonds
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Set aside a cookie sheet and line with parchment paper.
- Prepare the Frangipane: To a medium bowl add 1 cup almond flour, 1/4 cup softened butter, 1 teaspoon pure vanilla extract, 1/4 teaspoon almond extract, and 1/2 cup sugar. Mix with an electric mixer until creamy.
- Add Egg, Flour, and Almonds: Add 1 room temperature egg and mix again until well combined. Once the mixture is creamy, add 1/2 tablespoon all-purpose flour and mix again until fully combined into a creamy paste. Fold in the sliced almonds until evenly distributed.
- Scoop: Scoop out the cookie dough using a two-inch cookie scoop and place on the prepared cookie sheet. Leave 2-3 inches between each cookie dough.
- Bake: Bake on 350°F (175°C) for about 15 minutes. When the cookies have browned at the bottom, but the top still looks a little shiny and underbaked in the center – that's the perfect time to pull the cookies out of the oven. As oven temperatures differ, it's a good idea to check on the cookies before the 15-minute mark, too. Let the Almond Croissant Cookies chill out of the oven until they get to room temperature. The cookies need the extra time to set outside of the oven.
Can you use gluten free flour for the tablespoon of flour?
Hi Dana. While I haven’t tested it, I can’t imagine why it wouldn’t work. Go for it! Can’t wait to hear how it goes for you.
This looks delicious. Can’t wait to make it. I’m currently eating low carb so I am going to make with monk fruit and maybe us coconut flour for the regular flour in the recipe. Do you think that will work with these cookies?
Hi Leita! That sounds amazing. The cookie is currently made of mostly almond flour and only a 1/2 tablespoon of all-purpose flour. Are you trying to substitute out the almond flour or all-purpose flour? If it’s the almond flour, it may require more testing as it would essentially be a whole new recipe. If it’s to substitute out the all-purpose flour, I think that could be a lot easier to test out. I’d love to hear how it goes!