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Soft, chewy almond croissant cookies are rich and buttery with a sweet, nutty filling. Sourdough discard adds a bit of tanginess that rounds out the flavor profile, but I give substitutions that work just as well in case you don’t have sourdough starter on hand.
One of my favorite things to do is experiment with sourdough discard.
(Side Note: Did you know I have a sourdough website? Last year when I made a sourdough starter and began baking with it, I loved it so much I didn’t want my sourdough recipes to completely take over here, so I created a designated space for them: Sourdough Diaries! I share my experience on the About page, and take heart if you’re trying to make a starter and are struggling; I shared my struggle there to inspire you!)
One of the things I love most about baking with sourdough discard is how versatile it is. You can add it to quick breads, muffins, scones, biscuits, bar cookies (and my absolute favorite brownies!), cookies, etc. It adds a lovely nuanced depth and balanced flavor profile that you don’t get otherwise. Additionally, sourdough discard helps create a unique chewy-inside, crispy-outside texture, especially in cookies.
These cookies are truly special to begin with, and adding sourdough discard takes them over the top (but don’t worry, I give substitutions if you don’t have sourdough starter). If you’re a fan of almond croissants, almond croissant blondies, or almond flavored goodies in general, give this cookie recipe a try. These are a good weekend treat when you feel like baking. Bookmark this recipe for later because these cookies would make a great addition to a Christmas cookie tray for the holidays!
What Are Almond Croissant Cookies?
These are named after almond croissants because share their sweet, buttery almond flavor, but they’re actually cookies! They’re soft, chewy cookies with a crisp, buttery exterior, stuffed with almond filling (essentially it’s a thick frangipane), coated with sliced almonds, and dusted with powdered sugar.
I like to add sourdough discard to the cookie dough. It adds a subtle tang to balance the flavor and add depth. But you don’t need sourdough starter discard to make this cookie recipe; you can use egg or yogurt instead with great results.
What Makes These Cookies Special
- If you like the classic French pastry of the same name, get ready for your new favorite cookies! They have the same flavor profile, but are faster and easier to make.
- Get ready to impress your family and friends. These look like something that came from a little bakery; they’re equal parts delicious and beautiful!
- You don’t need any special ingredients. Don’t worry if you don’t have sourdough discard on hand, I give other ingredient options in the recipe card below.
Ingredients
Breaking It Down
Ingredients Explained
In this section I explain the ingredients and give substitution ideas where applicable. For the full recipe (including the ingredient amounts), see the recipe card below.
Almond Filling Ingredients
- Almond flour – We’re making an almond filling similar to frangipane to stuff inside these cookies. Almond flour is the base.
- Sugar – Use granulated white sugar here.
- Salt – Just a little bit of salt enhances the almond’s natural nutty flavor.
- Egg white – You can use egg whites from a fresh egg or liquid egg whites from a carton.
- Pure almond extract – To bump up the almond flavor.
Cookie Dough Ingredients
- Unsalted butter – With inspiration from flaky, buttery croissants, butter adds rich flavor to these cookies. Slightly soften it, but don’t melt it.
- Granulated white sugar and light brown sugar – In these cookies, we use a blend of both white and brown sugars. The brown sugar adds a touch of rich molasses flavor and helps make these cookies chewy.
- Sourdough discard – Use 100% hydration sourdough discard if you have it on hand. If not, you can use 1 large egg or 1/4 cup plain yogurt instead.
- Pure vanilla extract – Adds depth of flavor and rich aroma.
- Pure almond extract – To carry the almond flavor through to the cookie dough.
- All-purpose flour – The base of our cookie dough.
- Baking soda – The leavening agent.
- Salt – To season the cookie dough and make sure it isn’t bland.
- Water – As needed to achieve the right consistency.
Other Ingredients
- Sliced almonds – For rolling the cookies in before baking. This really makes them look like something that came from a bakery!
- Powdered sugar – Dusting the tops of the cookies with powdered sugar after they’ve baked and cooled is optional, but makes them feel extra special.
Step-by-Step Instructions
1: Make the Almond Filling
- Add all ingredients to a medium bowl.
- Stir well to combine. Cover the bowl and pop into the freezer to chill briefly while you make the cookies.
2: Make the Cookie Dough and Stuff the Cookies
- Add the butter, white sugar, brown sugar, sourdough discard, vanilla extract, and almond extract to a large bowl and stir to combine.
- Stir in the flour, baking soda, and salt until it forms a crumbly dough.
- Knead it by hand until it comes together. (TIP: The dough will be stiff and dry, which results in a crisp, almost flaky cookie texture. If needed, you can add water 1 teaspoon at a time so it’s easier to work with, but only add a little at a time as you knead it in so you don’t overdo it.)
- Dip your hands in water so they’re damp (it makes working with the dough easier). Divide the dough into 8 equal portions and roll each into a ball. Working with 1 ball at a time, flatten the dough slightly into a circle about 2 1/2 to 3 inches in diameter.
- Scoop 1/8 of the almond filling into the center.
- Fold the dough over onto itself, and gently shape it into a ball again, trying to pinch the seams together to seal the filling inside (don’t worry if there are cracks in the dough, it doesn’t have to be perfect).
3: Bake the Cookies
- Roll each filled cookie dough ball in sliced almonds.
- Arrange them spaced evenly apart on the prepared baking tray.
- Bake until the cookies are puffed on top, and set and light golden on the bottom, about 13 to 15 minutes, rotating the trays once halfway through.
4: Cool and Dust With Powdered Sugar
Let the cookies cool to room temperature, and then dust with powdered sugar if desired.
Storage
After cooling, store these cookies in an airtight container at room temperature for up to 3 days or in the freezer for up to 2 months.
Pro Tips For the Best Almond Croissant Cookies
- The almond filling is a bit gooey when you mix it up (which we want because it makes the centers of these cookies really decadent). Don’t forget to pop it into the freezer to chill briefly while you make the cookie dough so it’s easier to stuff the cookies.
- This cookie dough will be stiff and dry so we get the perfect crisp, almost-flaky texture to simulate croissants. If needed, you can add 1 teaspoon of water at a time while kneading to help it come together.
Frequently Asked Questions
Yes! If you’re pressed for time, that’s a great option. You’ll need a slightly heaping 1 teaspoon of marzipan for each cookie.
Nope! This cookie dough doesn’t need to be chilled. Actually, I don’t recommend chilling it because it’s a dry dough to begin with, and chilling it can dry it out further so it’s hard to work with. However, with that being said, you can fill the cookies, roll them in sliced almonds, and then store the filled cookie dough balls in the fridge for up to 3 days or in the freezer for up to 3 months before baking. After freezing, let the cookie dough balls sit at room temperature for 15 minutes before baking.
Absolutely. To do so, simply use your favorite 1:1 gluten free flour mix instead of all-purpose flour.
More Recipes For Almond Lovers
- Homemade Rice a Roni – The toasted almonds on top take it to a whole new level.
- Pear Salad with Candied Almonds and Crumbled Feta – Make a double batch of these candied almonds because they’re great for snacking.
- Gluten Free Basbousa (Middle Eastern Coconut Almond Cake) – This lovely cake is sticky-sweet, moist, and perfect for almond-lovers!
Let’s Connect
Did you make this recipe? Please rate it and leave a comment below. You can also tag @anediblemosaic on social media.
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Sourdough Discard Almond Croissant Cookies Recipe
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Ingredients
Almond Filling:
- 50 grams almond flour about 6 tablespoons + 2 1/4 teaspoons
- 1 1/2 tablespoons granulated white sugar
- 1 pinch salt
- 1 1/2 tablespoons egg white from a fresh egg or liquid egg whites from a carton
- 1/2 teaspoon pure almond extract
Cookie Dough:
- 1/4 cup unsalted butter softened
- 1/2 cup granulated white sugar
- 1/4 cup light brown sugar lightly packed
- 1/4 cup sourdough discard 100% hydration; see Notes for substitutes
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon pure almond extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Water 1 teaspoon at a time as needed to achieve the right consistency
Other:
- 1/2 cup blanched sliced almonds for rolling
- Powered sugar for dusting (optional)
Instructions
- Prep. Preheat the oven to 350F. Line a large baking tray with a piece of parchment paper.
- Make the almond filling. Add all ingredients to a medium bowl and stir well to combine. Cover the bowl and pop into the freezer to chill briefly while you make the cookies.
- Make the cookie dough. Add the butter, white sugar, brown sugar, sourdough discard, vanilla extract, and almond extract to a large bowl and stir to combine. Stir in the flour, baking soda, and salt until it forms a crumbly dough, and then knead it by hand until it comes together. (SEE NOTES FOR IMPORTANT TIP.)
- Shape the cookies. Dip your hands in water so they’re damp (it makes working with the dough easier). Divide the dough into 8 equal portions and roll each into a ball. Working with 1 ball at a time, flatten the dough slightly into a circle about 2 1/2 to 3 inches in diameter. Scoop 1/8 of the almond filling into the center, fold the dough over onto itself, and gently shape it into a ball again, trying to pinch the seams together to seal the filling inside (don’t worry if there are cracks in the dough, it doesn’t have to be perfect). Roll each filled cookie dough ball in sliced almonds, and then arrange them spaced evenly apart on the prepared baking tray.
- Bake. Bake until the cookies are puffed on top, and set and light golden on the bottom, about 13 to 15 minutes, rotating the trays once halfway through.
- Finishing touch. Let the cookies cool to room temperature, and then dust with powdered sugar if desired.
Video
Notes
- Sourdough Discard Substitute: If you don’t have sourdough starter, you can use 1 large egg or 1/4 cup plain yogurt instead.
- Dough Tip: The dough will be stiff and dry, which results in a crisp, almost flaky cookie texture. If needed, you can add water 1 teaspoon at a time so it’s easier to work with, but only add a little at a time as you knead it in so you don’t overdo it.
- Storage: After cooling, store these cookies in an airtight container at room temperature for up to 3 days or in the freezer for up to 2 months.
Nutrition
Nutritional information is automatically calculated and should be used as an approximate.
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I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.
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