A vanillekipferl style cookie stuffed with almond croissant style almond filling. Buttery, rich and packed with almond flavour, these almond croissant cookies are just scrumptious.
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Recently I was alerted to this viral recipe going around tiktok, that was the almond croissant cookies. It didn’t immediately grab my attention (confession- I have never even tried an almond croissant), but when a client asked if I could whip these up for them I soon found out what the obsession was all about.
This recipe seems to have been created very recently. A quick google search and I found but 1 recipe for almond croissant cookies (I‘ve linked it here), by Ryan Nordheimer, and this is what he had to say about them;
“Transform your kitchen into a patisserie with our Almond Croissant Cookies recipe. These delightful treats capture the essence of a traditional almond croissant but in a convenient cookie form. Perfect for any occasion, these cookies are a delightful blend of buttery, flaky layers and rich almond flavor. Let’s dive into this simple yet scrumptious recipe that will have your family and friends begging for more.”
So- full credit to Ryan Nordheimer for the original recipe. I didn’t make the recipe- I had my own idea of what I wanted to create- but I did take his idea, and basically use the same almond filling. For the outside though I knew just the cookie I wanted to use. A shortbread style German cookie popular at Christmas time, the vanillekipferl. the buttery, soft as a pillow texture of this cookie combined wit heath flavoursome almond filling… I knew it would be heaven.
And, it was! Not my usual recipe, these almond croissant cookies were created for Luckynuts, using their almond meal and walked almonds. the recipe turned out so delicious that I had to share it here, so- enjoy.
- Almond meal is used for the filling and cookie, and helps to create both a beautiful texture and flavour.
- Granulated sugar. I do recommend using white or castor sugar for this recipe- anything else will interfere with the flavour.
- Butter is a big part of this recipe, and I don’t recommend substitutions.
- Egg is used to hold together the almond filling, and creating moist and tender centre.
- Vanilla and almond extract and used as the main flavours in our almond croissant cookies, and are essential to the quintessential almond croissant flavour.
- Plain flour and salt. because- baking!
If you loved these almond croissant cookies you might also enjoy
- Healthy vegan peanut butter fudge
- Spiced apple bliss balls
- 3 ingredient chocolate truffles
- chocolate chip cookie dough bars
- Pecan chocolate brownie bites
We hope you love these almond croissant cookies as much as we do! If you make them we would love a review below, as it helps others find this recipe too. If you have any questions we always endeavour to get back to you quickly. Happy baking x
A vanillekipferl style cookie stuffed with almond croissant style almond filling. Buttery, rich and packed with almond flavour, they are just scrumptious.
For the almond filling
- 1 small egg
- 45g (¼ cup) granulated sugar
- 30g (1 ½ Tbsp) butter, melted
- 1 tsp vanilla extract
- ¼ tsp almond extract
- 150g (1 + ¼ cups) almond meal
For the vanilla cookie
- 250g (1 cup) butter, at room temperature
- 120g (2/3 cup) granulated sugar
- 2 tsp vanilla extract
- ½ tsp almond extract
- 300g (2 cups) plain flour
- 150g (1 + ¼ cups) almond meal
- ¼ tsp salt
- Flaked almonds, to decorate
- Optional: icing sugar, to dust
- Make the almond filling to begin. Add egg to a large bowl and whisk until uniform. Add sugar and whisk for 30 seconds, then add in butter, vanilla extract and almond extract. Whisk to combine.
- Add almond meal and fold to combine well. Transfer to the fridge for 30 minutes to firm up. Meanwhile, get the cookies ready (step 3).
- Place butter and sugar in a mixing bowl and beat for 2-3 minutes, or until light and fluffy. Add extracts, and beat to combine, then add flour, almond meal and salt and then beat for 30 seconds to combine. Turn dough onto the bench and kneed together until smooth- this will take just a minute.
- Preheat oven to 180 C. Line a cookie sheet/baking tray, and set aside. Remove almond filling from the fridge.
- Roll cookie dough into a log, and cut into 6 even slices. Take the first slice and roll into a ball. Use your hand to flatten into a pancake, a bit smaller than your hand. Measure out a heaped dessert spoon of almond filling and roll into a ball, then pace the filling in the centre of your cookie dough pancake. Carefully fold up the sides of the cookie dough around the almond filling, and pinch together to create a ball of cookie dough with a centre of almond filling. Ideally no almond filling should be visible- aim to have it in all enclosed in the centre. Flip the cookie over, place on the lined tray and use use your hands to smooth into a dome shape. Finally, press flaked almonds into the top of the cookie. Repeat with remaining 5 portions of dough and filling. Ensure cookies are well spaced on the baking tray.
- Bake for 20-25 minutes, or just until the top of the cookies are turning a very light golden brown.
- Cool for 10 minutes on the tray, then carefully transfer to a wire rack to cool completely. Dust with icing sugar, if desired.