Sourdough Discard Almond Croissant Cookies Recipe
Almond croissant cookies are soft and chewy inside, crisp and buttery outside, stuffed with rich almond filling, coated with sliced almonds, and dusted with powdered sugar for a bakery quality treat. They look complicated, but don't be intimidated; I walk you through the whole process with step-by-step instructional photos and a recipe video - you got this!
Servings 8 cookies
Calories 286kcal
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
Serving: 1cookie | Calories: 286kcal | Carbohydrates: 41g | Protein: 5g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 154mg | Potassium: 81mg | Fiber: 2g | Sugar: 22g | Vitamin A: 177IU | Calcium: 39mg | Iron: 1mg