These almond croissant cookies taste like a bakery treat wrapped inside a chewy homemade cookie. Buttery, nutty, and finished with toasted almonds and powdered sugar — they’re the kind of recipe people ask for twice.

Ingredients

This recipe uses simple pantry staples, but the almond filling is what makes it stand out. Butter, sugar, almond flour, and almond extract give the cookies that classic frangipane-inspired flavor, while sliced almonds on top add crunch and a toasted finish.

Cookie Dough 

• Melted Unsalted butter –  115 g
• Brown sugar – 50 g
• Castor Sugar – 55 g
• Powder sugar – 25 g
• Egg – 1/2 
• Almond extract – 1/2 tsp
• Baking Soda – 1/4 tsp
• Vanilla extract – 1/4 tsp
• Salt – 1/4 tsp
• All purpose flour –  185 g
•  Almond Flakes – 45 g

Frangipane Filling 

• Egg- 1
• Almond Flour –  100 g
•  Castor Sugar – 70 g
• Melted Unsalted butter – 22g
• Vanilla  essence – 1 tsp
• Almond extract – 1/4 tsp 
• Salt – a pinch 

Method

The method is straightforward: make the dough, prepare the almond filling, stuff the cookies, then bake until the edges are golden and the centers are just set. Let them cool slightly before dusting with powdered sugar for that bakery look.

In a bowl all Frangipan ingredients make it a dough and keep it in a chiller

In a bowl add all the cookie dough ingredients and make it a dough and divide into 8 equal parts

Tips

• Chill the dough if it feels too soft to shape.
• Don’t overbake; the cookies will finish setting as they cool.
• Use good-quality almond extract for the strongest flavor.
• Add a few extra sliced almonds on top before baking for more texture.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. You can also refrigerate them for longer freshness, then warm briefly before serving. For the best texture, bake them the same day you plan to serve them.