Almond Croissant Cookies
These almond croissant cookies are flaky, fragrant, and ridiculously simple. A combination of croissants and macarons, they’re the perfect treat for any occasion!
Equipment
- Baking Sheet
- Rolling Pin
Ingredients
- 2 sheets Puff Pastry Sheets Pre-rolled is easiest!
- 150g Almond Paste Look for 65% almond content.
- 1/4 cup Dark Brown Sugar Can swap with regular brown sugar + maple syrup.
- 1 tsp Vanilla Extract
Instructions
- Preheat oven to 375°F (190°C). Crumble almond paste with a fork and mix in brown sugar and vanilla.
- Unfold puff pastry and spread the almond mixture, leaving a 1-inch border. Fold pastry like a letter.
- Refrigerate dough for 20 minutes. Roll to 1/4-inch thickness and cut into 2" squares.
- Brush with egg wash, sprinkle with sliced almonds, and bake for 12-15 minutes until golden brown.
Notes
If your cookies spread, chill the dough more before baking. Freeze the dough for up to 3 months for later use.