Gluten Free Almond Croissant Cookies Recipe

Introduction

These Gluten Free Almond Croissant Cookies combine the flaky, nutty flavor of classic almond croissants with the ease of a cookie. Soft, buttery, and filled with a luscious almond frangipane, they’re perfect for a cozy afternoon treat or special occasion.

Ingredients

• Almond frangipane filling:
• 70 g (5 tbsp) unsalted butter, melted and cooled until warm
• 100 g (½ cup) caster/superfine or granulated sugar
• 1 US large/UK medium egg, room temperature
• ½ tsp vanilla bean paste (or 1 tsp vanilla extract)
• ¼ tsp almond extract
• 150 g (1½ cups) almond flour (or almond meal or finely ground almonds)
• ¼ tsp salt
• Almond cookie dough:
• 170 g (1½ sticks) unsalted butter, softened
• 150 g (¾ cup) light brown soft sugar
• 3 US large/UK medium egg yolks, room temperature
• ½ tsp vanilla bean paste (or 1 tsp vanilla extract)
• 180 g (1½ cups) plain gluten free flour blend
• 200 g (2 cups) almond flour (or almond meal or finely ground almonds)
• ¾ tsp baking powder
• ½ tsp xanthan gum (omit if your gluten free flour blend already contains xanthan gum)
• ¼ tsp salt
• You’ll also need:
• 100 g (½ cup) granulated sugar
• 70 g (¾ cup) flaked almonds

Instructions

1. Step 1: Adjust the oven rack to the middle position, preheat the oven to 350ºF (180ºC), and line two large baking sheets with parchment or baking paper.
2. Step 2: Prepare the almond frangipane filling by mixing the melted butter, sugar, egg, vanilla, and almond extract in a bowl until smooth and combined. Add the almond flour and salt, then mix until smooth. Set aside.
3. Step 3: Make the almond cookie dough by creaming the softened butter and light brown sugar in a large bowl until pale and fluffy. Add the egg yolks and vanilla, mixing well.
4. Step 4: In a separate bowl, whisk together the gluten free flour blend, almond flour, baking powder, xanthan gum, and salt. Add this to the wet ingredients and mix until you get a smooth dough with no flour clumps. It should be scoopable and not sticky.
5. Step 5: Pour the granulated sugar into a small bowl. Using a 2-tablespoon cookie or ice cream scoop, form balls of cookie dough. Roll each ball between your palms, then coat evenly in the granulated sugar.
6. Step 6: Place the sugar-coated dough balls on the lined baking sheets, spacing them at least 2 inches (5 cm) apart. Use a 1-tablespoon measuring spoon to make an indent in the center of each ball immediately after shaping to minimize cracks.
7. Step 7: Transfer the almond frangipane filling to a piping bag with the end cut off. Fill each indentation generously; it’s fine if the filling mounds slightly over the edges.
8. Step 8: Sprinkle flaked almonds over the top of each cookie.
9. Step 9: Bake for 12-14 minutes until the cookies have spread and puffed slightly, and are golden brown around the edges. If baking in batches, keep the other sheet at room temperature.
10. Step 10: Let the cookies cool completely on the baking sheets to avoid breaking, as they are soft when hot. Serve warm or at room temperature. Optionally dust with powdered sugar before serving.

Tips & Variations

• For best texture, use a digital scale to measure gluten free flour precisely according to the recommended weights.
• If your gluten free flour blend contains xanthan gum, omit extra xanthan gum to avoid a gummy texture.
• These cookies have a rustic look with occasional cracks; this is normal and adds to their charm.
• You can substitute almond extract with a little extra vanilla if preferred.
• Use fresh flaked almonds for a crunchy topping, or try chopped toasted almonds for deeper flavor.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 1 month—thaw completely before serving. Reheat gently in a low oven or microwave to enjoy them warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use almond meal instead of almond flour?

Yes, almond meal works well as a substitute since it has a similar texture, but make sure it is finely ground for the best results.

Do I need to use xanthan gum in this recipe?

Only if your gluten free flour blend does not already contain xanthan gum. It helps with binding and texture, so including it when needed is recommended.