Name: Almond Croissant Cookies
Prep time: 45 min
Cook time: 55 min
Total time: 1 h 40 min
Cuisine: French
Ingredients: 1 large croissant, cut into 1-inch cubes; 1 cup fine almond flour; 1/4 cup granulated sugar; 2 tablespoons beaten egg; 1 1/2 tablespoons unsalted butter, melted; 1/2 teaspoon almond extract; 1/4 teaspoon pure vanilla extract; pinch of salt; 3 cups all-purpose flour, spooned and leveled; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon kosher salt; 1 cup unsalted butter, at cool room temperature; 1 1/4 cup packed brown sugar; 1/2 cup granulated sugar; 2 large eggs; 2 teaspoons pure vanilla extract; 1/2 teaspoon almond extract; 3/4 cup sliced almonds; confectioner’s sugar, for dusting the cookies

Ingredients

Scale

1 large croissant, cut into 1-inch cubes
1 cup fine almond flour
1/4 cup granulated sugar
2 tablespoons beaten egg
1 1/2 tablespoons unsalted butter, melted
1/2 teaspoon almond extract
1/4 teaspoon pure vanilla extract
pinch of salt
3 cups all-purpose flour, spooned and leveled
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup unsalted butter, at cool room temperature
1 1/4 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
1/2 teaspoon almond extract
3/4 cup sliced almonds
confectioner’s sugar, for dusting the cookies

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Instructions

Preheat the oven to 375°F. Spread croissant cubes on a baking sheet and toast until golden. Let cool and chop into pieces; measure out 1 cup and set aside. Lower the oven temperature to 350°F.
In a small bowl, mix almond flour, sugar, beaten egg, melted butter, almond extract, vanilla extract, and salt until smooth. Roll into teaspoon-sized balls and chill for 30 minutes.
In a medium bowl, whisk together flour, baking soda, baking powder, and salt. In a large bowl, beat butter, brown sugar, and granulated sugar until creamy. Add eggs and extracts, mixing until smooth. Incorporate dry ingredients, then fold in toasted croissant pieces.
Scoop cookie dough (about 1 ½ tablespoons) and flatten slightly. Place a chilled filling ball in the center, wrap the dough around it, and roll into a ball.
Roll the tops in sliced almonds, pressing lightly to adhere.
On a lined baking sheet, bake cookies until golden around edges, about 10-12 minutes. Cool on baking sheet for 5 minutes. Optionally, press leftover croissant pieces onto warm cookies.
Once cooled, dust with confectioner’s sugar.

Notes

Make sure the croissant cubes are fully cooled before adding them to the dough.
For an extra touch, include a pinch of nutmeg in the cookie dough for added depth of flavor.
Store cookies in an airtight container to retain freshness.

Author: Sarah
Prep Time: 45 minutes
Cook Time: 55 minutes
Category: Desserts
Method: Baking
Cuisine: French

Nutrition

Serving Size: 1 cookie
Calories: 205
Sugar: 11g
Sodium: 130mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg