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!
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