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My almond croissant cookie recipe, inspired by Brooki Bakehouse, will amaze you! These gourmet cookies have a generous amount of the same rich almond filling that you would find in an almond croissant (also called frangipane or almond cream) surrounded by a classic sugar cookie dough. They are crunchy on the edges and soft and full of almond flavor on the inside. They’re definitely decadent but surprisingly not too sweet.
Recipe (yields 5 extra large cookies)
Sugar cookie base:
1 stick or 4 ounces of salted butter, softened in microwave
¼ tsp salt
¾ cup white sugar
1 tsp vanilla extract or paste
1 egg
1 ¼ cup sifted white flour (180g)
1 tsp baking powder
Almond cream:
6 Tbs salted butter, softened
1/3 cup white sugar
¼ tsp salt
1 egg
2 tsp almond extract
2 Tbs of white flour
1 cup almond flour
1 cup of sliced almonds for topping
Optional dusting of powdered sugar
Bake for 20-25 minutes total at 375 deg F, reduce heat to 325 deg F for last 5-10 minutes of baking if edges are browning too fast
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