Print

Gluten Free Almond Croissant Cookies Recipe

Print Recipe

★★★★★

4.6 from 271 reviews

These Gluten Free Almond Croissant Cookies feature a tender almond cookie base filled with a luscious almond frangipane center. With a delicate balance of almond flavors and a crispy outer layer topped with flaked almonds, these cookies offer a perfect gluten free treat that mimics the classic French croissant taste in cookie form.

Ingredients

Scale

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 (e.g. Doves Farm Freee gluten free plain white flour)
  • 200 g (2 cups) almond flour (or almond meal or finely ground almonds)
  • ¾ tsp baking powder
  • ½ tsp xanthan gum (omit if gluten free blend already contains xanthan gum)
  • ¼ tsp salt

Additional:

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

Instructions

  1. Preheat Oven and Prepare Baking Sheets: Adjust the oven rack to the middle position and preheat the oven to 350ºF (180ºC). Line two large baking sheets with parchment or baking paper for easy cleanup and to prevent sticking.
  2. Make the Almond Frangipane Filling: In a bowl, combine the melted butter, sugar, egg, vanilla bean paste, and almond extract. Mix until the mixture is smooth and well combined. Then add the almond flour and salt, mixing thoroughly until smooth. Set this filling aside for later use.
  3. Prepare the Almond Cookie Dough – Cream Butter and Sugar: In a large bowl, cream together the softened butter and light brown sugar until the mixture turns pale and fluffy. This can be done by hand with a whisk or using an electric mixer with a paddle attachment.
  4. Add Egg Yolks and Vanilla: Mix in the egg yolks and vanilla bean paste until fully incorporated into the creamed butter and sugar mixture.
  5. Incorporate Dry Ingredients: In a separate bowl, whisk together the gluten free flour blend, almond flour, baking powder, xanthan gum (if using), and salt. Gradually add these dry ingredients into the wet ingredients, mixing until a smooth, scoopable cookie dough forms without any flour clumps. The dough should be firm enough to shape but not dry or crumbly.
  6. Shape and Coat Cookie Dough: Pour the granulated sugar into a small bowl. Using a 2-tablespoon cookie or ice cream scoop, scoop out dough portions. Roll each scoop into a ball between your palms, then roll the ball evenly in the granulated sugar to coat.
  7. Create Indent for Filling: Place each sugar-coated cookie dough ball onto the prepared baking sheets, spacing them at least 2 inches (5 cm) apart. Using a 1-tablespoon measuring spoon, carefully press into the center of each dough ball to create an indent. Some minor cracking is expected due to the high almond flour content, which is normal and won’t affect the final cookie.
  8. Fill Cookies with Frangipane: Transfer the almond frangipane filling into a piping bag with the tip cut off or fitted with a large round tip. Fill each cookie indent generously with the filling, allowing it to mound slightly above the edge of the cookie.
  9. Top with Flaked Almonds and Bake: Sprinkle the flaked almonds evenly over the tops of the cookies. Bake for 12-14 minutes at 350ºF (180ºC) until the cookies have spread, puffed slightly, and are golden brown around the edges.
  10. Cool and Serve: Remove the cookies from the oven and let them cool on the baking sheet. The cookies will be fragile when hot, so avoid moving them immediately after baking to prevent breakage. Once cooled to room temperature, optionally dust with powdered sugar before serving. The cookies can be served warm or cooled.

Notes

  • Because these cookies contain a higher proportion of almond flour compared to typical gluten free blends, the dough can be prone to cracking when pressed; this is normal and the filling will prevent leakage.
  • If your gluten free flour blend already includes xanthan gum, you can omit adding extra xanthan gum.
  • Use a scale to measure flour for the most accurate results, especially when substituting flour blends.
  • Do not refrigerate the cookie dough before baking; keep any unbaked dough at room temperature if baking in batches.
  • If desired, dust finished cookies lightly with powdered or icing sugar for an elegant presentation.

Keywords: gluten free almond croissant cookies, almond frangipane cookies, gluten free cookies, almond cookies, French inspired gluten free dessert

Find it online: https://cheframiflavor.com/gluten-free-almond-croissant-cookies-recipe/