Almond Croissant Cookies

Guilty pleasures….

Well, I must say I am more a savoury gal than sweet (as you can see from the recipes posted on this blog), but I must say I do have a hearty Achilles heel for certain sweet treats. If they have a nod back to quality bakery goods, even more so!

Almond croissants, from fine bakeries here and abroad have been my demise. The richness of the almond.. the texture… yum!

I do have a sweet spot for Paris having traveled there many times over the years whether for business or pleasure and I always sigh with delight with their croissants.. and the almond ones even more so. They *DO* know how to make it oh so right!

Ahhh… the delightful history of almond croissants, a pastry beloved by pastry enthusiasts around the world. Originating from the heart of France, the almond croissant, or “croissant aux amandes,” boasts a fascinating culinary journey that intertwines French tradition with culinary innovation.

While the exact origins of this delectable treat are shrouded in mystery, legend has it that the almond croissant emerged in the early 20th century as a creative solution to repurpose unsold croissants at French bakeries. Over time, this humble pastry underwent a transformation, evolving into a beloved delicacy cherished for its buttery, flaky layers enveloping a rich almond filling.

But one thing…

The fresh bakery almond croissants are good for a day or two (and yes, they may not last that long in my house!)… how do you enjoy that almond deliciousness over time?

I was on a mission. I have tried a number of cookie recipes (which can be frozen after baking and then enjoyed for weeks) to get that crispness of cookie and the richness of almond deliciousness. A few fails, some quasi okay…but I think I have nailed it!

The following recipe is for jumbo cookies as well as a note for smaller options. I cannot lie – they are addictive!

Heavenly Almond Croissant Cookies

Ingredients

– 1 cup salted butter melted and cooled

– 1 cup white sugar

– 1 ¾ cups light brown sugar loosely packed

– 1 cup ground raw almonds (use the flakes-they’re easier)

– 5Tbsp softened marzipan paste

– 1 Tbsp vanilla extract

– 2 ½ cups flour

– 1 tsp baking powder

– 1 egg, and 1 egg yolk

– 1/8 tsp salt

– 1 ½ cup raw almond flakes on a plate (for rolling)

Directions:

1.  Combine the sugars in a large bowl stirring with a large whisk to combine.

2.  Add the cooled melted butter, vanilla, salt and marzipan. Mix very well.

3.  Add the egg and egg yolk.

4.  In a separate bowl add the flour and baking powder, pass through a sieve to make it combined and sifted. Add the ground almonds, salt and mix thoroughly.

5.  Add the dry ingredients to the wet mixture and combine well until it forms a dough mixture.

6.  Using a ¼ cup cookie scoop , scoop out the mixture and form a ball. Roll generously in the raw almond flakes coating all sides.

7.  Put on a parchment lined baking sheet. When all dough is used, chill in the fridge for 30-45 minutes.

8.  While they’re chilling, preheat oven to 340F.

9.  When oven is ready, place the cookie balls onto a parchment-lined sheet ensuring lots of space in between. I usually do 6 balls per sheet.

10.  Cook for 20-25 mins in oven. They are ready when the cookies have a browned edge and the centre may look soft. The timing will depend on your oven’s temperature – it’s more about the look than timing.

11.  Allow to cool on sheet for 5 mins. Transfer to a wire cooling rack.

12.  When completely cooled dust with icing sugar through a fine wire sieve.

Enjoy for the next week in an airtight container, or freeze for 1 month to enjoy for many days to come!

NOTE: these are jumbo cookies.

If you care to make them smaller, rather than using the ¼ cup cookie scoop, take 1 Tbsp of the dough to form a ball, roll in almonds and cook for ~ 18 mins or until the edges are golden.

Make them and enjoy that element of French yumminess with your afternoon tea or mid morning coffee. Whisk away to another place as your taste buds enjoy. I will not be held responsible for caloric adds to your day; however will enjoy your taste bud happiness.

Let me know what you think!

~ xoxo Sandra