If you’ve ever searched for almond croissant cookies, you already know there are a ton of versions floating around online, and honestly, most of them sound amazing. But here’s the problem I kept running into when testing: you can only pack so much almond filling into a flat cookie before it starts leaking and spreading. And if you’re here for that rich, bakery style almond center… that’s kind of a dealbreaker.
That’s exactly why these Almond Croissant Cookie Cups are the perfect solution! No dough chilling and the muffin tin creates the ideal shape, giving you a cookie that stays soft and buttery, with a deep center that can hold a generous amount of that sweet almond filling. The end result tastes like the best parts of an almond croissant, crisp edges, gooey almond center, and that cozy bakery flavor in every bite!
Why You'll Love This Recipe
- Easy to make: No fancy techniques, just mix, scoop, press, and bake.
- Fun and unique: They look impressive, but they’re super approachable.
- Perfect texture: Soft centers, chewy edges, and a rich almond filling.
Baking Tips
- Using a kitchen scale is a total game changer for baking. It makes measuring ingredients super precise, so your recipe comes out perfect every single time. Plus, fewer measuring cups means less cleanup, and who doesn’t love that? Invest in one, and you’ll wonder how you ever baked without it!
- I absolutely love baking with fine kosher salt, it gives the perfect balance of flavor. Table salt, on the other hand, can be a bit too harsh, so if you're using it, be sure to cut the amount in half to avoid over salting your treats.
- Always check your oven temperature! Ovens can be sneaky, sometimes running hotter or cooler than what the dial says, and that can really affect how your baked goods turn out. For the most consistent results, I recommend using an oven thermometer to make sure your temps are spot on every time
Almond Croissant Cookie Ingredients
- Almond flour: This is the base of the almond filling. It gives that signature almond croissant flavor and a rich, slightly dense texture. Make sure it’s finely ground and 100% almonds for the best results. Do not use almond meal! I used super fine almond flour from iFiGOURMET Provisions, and it’s incredible for baking. The extra fine texture gives consistently premium results! Perfect for fillings, cakes, macarons, and more!
- Almond extract: This is what gives the filling that bold, bakery style almond flavor. A little goes a long way.
- Butter: Butter creates the rich, tender cookie cup texture and helps the almond filling bake up smooth and flavorful.
- Sugar: Sweetens both the cookie and the filling, and helps create those lightly crisp edges while keeping the centers soft.
- Salt: These really need salt, especially the Salt: These really need salt, especially the frangipane filling to cut the sweetness. I like using fine kosher salt.
- Egg white (for the filling): Helps bind the almond filling and gives it that soft, almost frangipane like texture.
See recipe card below for quantities.
How to Make Almond Croissant Cookies!
- Make the almond sugar cookie dough.
- Beat together the almond flour, sugar, almond extract, butter, egg white, and salt until smooth and combined.
- Divide the cookie dough evenly among the muffin wells. Using your fingers, press the dough into flat discs. Do not create a well or divot, keep the surface completely flat.
- Spoon the frangipane evenly over the cookie dough and gently press it down with your fingers so it sits flat. It shouldn't reach the edges of the dough. Top with sliced almonds.
Hint: Spray your hands with some non stick cooking spray to push down the cookie dough into the pan, it will help with sticking. Do the same when adding the almond filling on top.
Almond Cookie Croissant Cookie Pro Tips
- Don’t over bake: Pull them when the edges are set and golden, the centers will finish setting as they cool.
- Room temperature butter matters: It blends smoothly and gives you the best cookie texture.
- Use the right almond flour: For the filling, use almond flour that is 100% almonds (no added grains or fillers).
- Grease your muffin tin well: Use nonstick spray or softened butter, this helps the cups release cleanly.
- Let them cool before removing: They’re delicate while warm, cooling helps them firm up and hold their shape.
Frangipane Cookie Variations
- Citrus twist: Add orange zest or lemon zest to the filling for a bright flavor.
- Cherry almond: Press a cherry (fresh, jarred, or a spoonful of cherry jam) into the center before baking.
- Chocolate almond: Add mini chocolate chips on top or drizzle with melted chocolate after cooling.
- Raspberry almond: Add a small dollop of raspberry jam under the filling for a fruity contrast.
How to store almond croissant cookies
Store the cookie cups in an airtight container for up to 3 days, or freeze for up to 2 months. If they firm up after sitting out, microwave for about 10 seconds, then let them rest for a minute, this will soften them right back up.
FAQs about almond croissant cookies
Can I use store bought almond paste for the center?
Almond paste is super stiff, not creamy like homemade frangipane, I've never tested this recipe using almond paste, I don't think it will melt properly.
Can I freeze the cookie dough?
Yes, you can! I recommend making sure the dough comes to room temperature before using it.
Can I use marzipan?
I don't recommend using it because the consistency isn't the same as my filling recipe.
More Sweet Treats
Looking for other recipes like this? Try these:
📖 Recipe
Almond Croissant Cookie Cups
Almond Croissant Cookie Cups! No dough chilling and the muffin tin creates the ideal shape, giving you a cookie that stays soft and buttery, with a deep center that can hold a generous amount of that sweet almond frangipane filling!
Equipment
- Muffin pan
- Hand mixer or stand mixer
- kitchen scale or measuring cups
Ingredients
Almond Cookies
- 8 tablespoons (113 grams) unsalted butter room temperature
- ½ cup (100 grams) granulated sugar
- ¼ cup (60 grams) brown sugar, packed
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 and ½ cups (185 grams) all purpose flour
- ½ teaspoon kosher salt
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
Frangipane Filling
- ⅔ cup plus 4 tablespoons (91 grams) almond flour (do not use almond meal) I used super fine almond flour from ifiGOURMET Provisions linked in notes
- 1 tablespoon (14 grams) unsalted butter, melted
- ¼ cup (50 grams) granulated sugar
- 1 large egg white
- 1 teaspoon almond extract
- scant ⅛ teaspoon kosher salt
Topping
- ½ cup toasted sliced almonds
Instructions
Cookies
- Preheat the oven to 350°F. Spray a muffin pan with nonstick spray or generously grease with softened butter. Set aside.
- Using a stand or hand held mixer, cream the butter, granulated sugar, and brown sugar together until smooth and fluffy, about 2 minutes. Add the egg, egg yolk, vanilla extract, and almond extract. Mix until fully combined
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Add the dry ingredients to the wet ingredients and beat just until a soft dough forms.
- Divide the cookie dough evenly among the muffin wells. Using your fingers, press the dough into flat discs. Do not create a well or divot, keep the surface completely flat. *When portioning the dough and filling, I like to lightly spray my fingers with nonstick spray, it keeps everything from sticking and makes the process quick and effortless.
Frangipane Filling
- Beat all of the ingredients together until smooth and well combined, about 1 minute. Do not skip the salt, it's a must!
- Spoon the frangipane evenly over the cookie dough and gently press it down with your fingers so it sits flat. It shouldn't reach the edges of the dough (see photos in the post). Top evenly with sliced almonds.
- Bake for 12–14 minutes, or until golden and the tops look set. Do not over bake, they will continue to bake and set as they cool. Remove from the pan once cooled, top with powdered sugar, and enjoy right away. If they firm up after sitting out, microwave for about 10 seconds, then let them rest for a minute, this will soften them right back up.
- See storage in notes
Notes
Store the cookie cups in an airtight container for up to 3 days, or freeze for up to 2 months. If they firm up after sitting out, microwave for about 10 seconds, then let them rest for a minute, this will soften them right back up.
Check out the almond flour I used from ifiGOURMET Provisions!
Tried this recipe?Leave a comment below and tag @stir.taste.smile on social.
Meg says
The texture and flavor were spot on, I used salted butter and added a pinch of salt in the filling!!
Amanda says
love that you used salted butter!! Thanks so much Meg!!