Introduction

These Gluten Free Almond Croissant Cookies are a delightful treat combining the flaky, buttery flavors of croissants with the ease of a cookie. Filled with a luscious almond frangipane and topped with crunchy flaked almonds, they make an irresistible snack for almond lovers and those avoiding gluten.

Several round almond cookies are shown on a white marbled surface, each cookie having a golden-brown outer edge and a slightly lighter center. Each cookie is topped with multiple toasted almond slices scattered unevenly on the top layer, with some almond slices falling off around the cookies. A light dusting of powdered sugar covers the entire surface of the cookies and almonds, adding a soft white texture. The cookies appear slightly crumbly and textured, with the almond slices adding a delicate, thin, and crisp layer on top. photo taken with an iphone --ar 4:5 --v 7

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 it)
¼ tsp salt

You’ll also need:

100 g (½ cup) granulated sugar
70 g (¾ cup) flaked almonds

Instructions

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.
Step 2: For the almond frangipane filling, mix the melted butter, sugar, egg, vanilla, and almond extract in a bowl until smooth and well combined. Add the almond flour and salt, then mix until smooth. Set aside.
Step 3: For the almond cookie dough, cream the softened butter and light brown sugar together in a large bowl until pale and fluffy. Use a whisk, hand mixer, or stand mixer with paddle attachment.
Step 4: Add the egg yolks and vanilla to the creamed mixture and blend well.
Step 5: In a separate bowl, whisk together the gluten free flour blend, almond flour, baking powder, xanthan gum (if using), and salt. Add this dry mixture to the wet ingredients, mixing until smooth with no flour clumps. The dough should be scoopable, firm, and not sticky or crumbly.
Step 6: Place the granulated sugar in 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.
Step 7: Place the sugar-coated dough balls on the lined baking sheets, spacing them at least 2 inches (5cm) apart. Use a 1-tablespoon measuring spoon to create an indent in the center of each ball immediately after shaping. Small cracks are okay.
Step 8: Transfer the almond frangipane filling to a piping bag with the end cut off or a large round tip. Fill each cookie indent to the brim; a small mound above the edge is fine.
Step 9: Sprinkle the tops generously with flaked almonds.
Step 10: Bake at 350ºF (180ºC) for 12-14 minutes, until the cookies have spread, puffed, and are golden brown around the edges.
Step 11: If baking in two batches, keep the unbaked dough at room temperature; no refrigeration needed.
Step 12: Cool the cookies on the baking sheets to prevent breakage—they will be soft and fragile when hot. Serve warm or cooled completely. Optionally, dust with powdered sugar before serving.

Tips & Variations

Create the center indent immediately after shaping the dough balls to minimize cracking.
If your gluten free flour blend contains xanthan gum, omit it from the recipe to avoid excess gumminess.
For extra flavor, dust the cooled cookies with powdered sugar before serving.
You can substitute almond extract with a little orange blossom water for a different aromatic twist.

Storage

Store these cookies in an airtight container at room temperature for up to 4 days. They can also be frozen for up to 1 month; thaw at room temperature before serving. Reheat gently in a low oven (around 275ºF/135ºC) for a few minutes if you prefer them warm.

How to Serve

A close-up of a split almond cookie held by a woman's hand, showing two crumbly golden-brown layers with a soft, slightly moist texture inside. The cookie has a golden sugar coating and visible almond slices on the outer edges. In the blurred background, more cookies rest on a white marbled surface. The image captures the texture of the cookie and the delicate almond slices clearly. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies nut-free?

Since almond flour is a key ingredient both in the filling and dough, these cookies are not suitable for nut-free diets. You could experiment with sunflower seed flour and butter, but the texture and flavor will differ significantly.

What gluten free flour blend works best?

A plain gluten free flour blend without xanthan gum, like Doves Farm Freee gluten free flour, works well for this recipe. Using a blend with xanthan gum may require omitting the additional xanthan gum called for in the recipe to avoid overly dense or gummy cookies.