Almond croissant cookies

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. 

This post may contain affiliate codes which I earn a small commission off. This costs you no extra (in fact you get a discount) and is a great way to support my work for free.

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.

almond croisant cookieThis 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, so credit there! 

Why you’ll love these almond croissant cookies 

All the fun flavours of a traditional almond croissant, but transformed into a buttery cookie. 

  • The recipe is easy to follow, and with pantry item ingredients used. 
  • These almond croissant cookies is mixed between a vanilkipferl style cookie (buttery, festive, Austrian cookie) and almond croissant filling. Two patisserie style classics in one! 
  • They are subtly flavoured with almond, and not too sweet. 
  • They use only 7-8 ingredients 

Almond croissant cookies

Almond croissant cookies

Frequently asked questions 

Can they be made gluten free? 

The almost croissant filling is naturally gluten free, a mixture of egg, butter, sugar almond meal, vanilla and almond extract. 

The vanillekipferl cookie uses all purpose flour, and I have not tested with gluten free flours. Swapping 1:1 for all purpose gluten free flour might create a very crumbly biscuit. 

Can I use alternative sugars? 

The short answer is yes, but I wouldn’t. 

Using alternative granulated sweeteners like coconut or brown sugar will alter the texture, and override the subtle flavours of our almond croissant cookie. 

You can swap the granulated sugar in the almond filling for coconut or brown sugar, but I don’t recommend this for the vanillekipferl. 

Almond croissant cookiesIngredient list

  • 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!

Almond croissant cookies

Almond croissant cookiesIf you loved these almond croissant cookies you might also enjoy

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

Almond croissant cookies

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
almond croissant cookies

Almond croissant cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Panaceas Pantry
  • Prep Time: 30 minus
  • Cook Time: 20 minutes
  • Total Time: 0 hours
  • Yield: 6 1x
  • Category: Desserts, snacks
  • Method: Baking
  • Cuisine: Australian
  • Diet: Vegetarian

Description

A vanillekipferl style cookie stuffed with almond croissant style almond filling. Buttery, rich and packed with almond flavour, they are just scrumptious.


Ingredients

Scale

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

Instructions

  1. 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.
  2. 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).
  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.
  4. Preheat oven to 180 C. Line a cookie sheet/baking tray, and set aside. Remove almond filling from the fridge.
  5. 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.
  6. Bake for 20-25 minutes, or just until the top of the cookies are turning a very light golden brown.
  7. Cool for 10 minutes on the tray, then carefully transfer to a wire rack to cool completely. Dust with icing sugar, if desired.

 


3 Comments
  1. I tried another recipe and LOVE this one.. easy to make, tastes like an almond Croissant without being too sweet or almondy 😅😍 just yummm






Leave a Reply

Your email address will not be published.

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star