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Almond Croissant Cookies (TikTok Recipe)


Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 23 minutes
Chill Time 45 minutes
Total Time 1 hour 38 minutes
Servings 12 cookies
Overhead of a pan of almond croissant cookies.
Get ready to indulge in these Almond Croissant Cookies loaded with the heavenly combination of sweet almond flavor and buttery goodness. And that's not all - they are also filled with an easy frangipane filling that will delight your taste buds. And that bit of crunch from the sliced almonds... heaven!

Ingredients  

Almond Filling

  • 1 large egg room temperature
  • 2 cups super-fine almond flour 192g, I use Bob's Red Mill
  • ¾ cup granulated sugar 175g
  • 3 tablespoons salted butter 42g, very soft (I leave out overnight)
  • 1 tablespoon gold rum 12ml, I use Appleton Estate Signature
  • ½ teaspoon almond extract
  • ¼ teaspoon salt

Cookie Dough

Topping

Instructions

Frangipane Filling

  • In a medium bowl, beat 1 large egg with a fork before adding 2 cups super-fine almond flour, ¾ cup granulated sugar, 3 tablespoons salted butter, 1 tablespoon gold rum, ½ teaspoon almond extract, and ¼ teaspoon salt and mixing until the mixture resembles cookie dough.
    Ingredients to make frangipane filling in a glass bowl ready to be mixed.
  • Transfer to the refrigerator to chill while preparing the dough.
    Frangipane filling in a glass bowl.

Cookie Dough

  • In a large bowl, mix together 1 cup salted butter, 1 cup + 2 tablespoons granulated sugar, and ½ cup powdered sugar with a rubber spatula.
    Butter and sugar creamed together in a glass mixing bowl.
  • Add 1 large egg and 1 teaspoon almond extract and mix until fully incorporated.
    Egg being added to creamed butter and sugar in a mixing bowl.
  • In a separate medium bowl, whisk together 2 cups cake flour, 1 cup all-purpose flour, ½ teaspoon baking soda, and ¾ teaspoon salt.
    Dry ingredients for cookies being whisked together.
  • Fold half of the flour mixture into the butter mixture until almost fully incorporated, then fold in the rest until no dry spots remain.
    Dry ingredients being added to wet ingredients in a mixing bowl.

Assembling The Cookies

  • Use a #16 cookie scoop to portion the dough into balls weighing about 2.8 ounces each. Set aside on a piece of parchment paper.
  • Portion the filling with a 2-tablespoon cookie scoop and roll into balls of about 1.1 ounces each. About 3.6 ounces will be left over and used on top of the cookies. Set the filling aside on a piece of parchment paper.
    Overhead photo of balls of cookie dough and filling on a plate and pan.
  • Roll out the balls of dough into an oval shape. I like to use a pastry roller, rolling a few times in one direction and then a couple of times in the other.
    A pastry roller rolling out balls of cookie dough.
  • Gently peel the rolled dough off the parchment and place one of the filling balls in the center.
    A woman's hand holding cookie dough ready to be wrapped around a ball of frangipane.
  • Pinch the long ends together, then pinch the rest of the dough up around the sides, gently pressing to seal.
    Cookie dough pressed and sealed around filling.
  • Roll between your palms to smooth out and shape into a ball. Place the dough on a large parchment-lined baking sheet and repeat with the remaining dough and filling.
    Balls of almond cookie dough on a parchment lined baking sheet.
  • Top each of the cookie balls with about .3 ounces of the leftover filling. You can just break this up and gently press it into the top; it doesn't need to look perfect.
    Frangipane filling topped cookie dough balls.
  • Press some of the ⅓ cup sliced almonds into the tops of the cookies and transfer the pan to the refrigerator to chill (uncovered) for 45 minutes. You'll also want to chill an additional large baking pan (12x17-inch recommended) for baking during this time.
    Almond slices pressed into the top of cookie dough balls.
  • Preheat the oven to 350°F with about 30 minutes left of chilling.
  • Place 6 cookies on the chilled parchment-lined 12x17-inch pan and bake for 18 to 24 minutes, rotating halfway through. 18 to 19 minutes yield cookies with a barely golden edge that are soft and sweet. 22 to 23 minutes yield cookies that are more golden in color, have a crisp exterior, and a more robust caramelized sugar flavor. We preferred the latter, but the TikTok version is more on the soft side.
    Overhead of almond croissant cookies on a baking sheet.
  • Allow the cookies to cool on the pan and bake off the other batch using the pan they were originally chilling on.
  • Once the last batch of cookies has cooled on the pan for at least 10 minutes, dust all of the baked cookies lightly with 3 tablespoons powdered sugar.
    Close up of almond croissant cookies on a tray.

Notes

  • The total weight of the dough should be about 2 lbs 1oz, and you should have about 1lb 1 oz of filling.
  • We tested these cookies without the filling on top, as the original TikTok recipe called for, and we thought the filling on top was a big improvement. It added more texture and was more like almond croissants in that way.
  • Removing some of the filling from the cookies also made for a more balanced bake and bite.
  • You can use 1 teaspoon of vanilla extract in place of the rum in the filling if desired.

Nutrition

Calories: 557kcal | Carbohydrates: 64g | Protein: 9g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 395mg | Potassium: 78mg | Fiber: 3g | Sugar: 37g | Vitamin A: 600IU | Calcium: 65mg | Iron: 2mg
Find it online: www.sugarandsoul.co/almond-croissant-cookies/