almond croissant cookies!

Happy last month of summer! In the past I have dabbled in making fall recipes before the official start of fall (September 22), but this year I will absolutely not be making that mistake. I know it is tempting, but let’s not kid ourselves. It is still 85 degrees outside and the time for pumpkin will come! So let’s take it slow and enjoy this last month of summer (but this is a judgement free zone so if you need to break the pumpkin out on Sept 1, be my guest).

BUT, since I’ve started shifting to sending these emails out closer to the end of the month, that means that next month’s cookie will be FALL THEMED. So if you have any requests, please let me know!!! And as a reminder, here are some of my favorite fall cookies that I’ve posted in years past. For apple flavor, we have apple cinnamon roll cookies, apple pie cookies, and apple crisp cookies. For pumpkin we have pumpkin roll cookies and pumpkin snickerdoodles. And lest we forget the most important fall cookie!!! Coffee cake cookies!!!

UGH but if I’ve accidentally gotten you too excited for fall, here are some of my favorite summer cookies you need to make first! Lemon raspberry white chocolate cookies, chilled peach pie cookies, brown butter raspberry white chocolate cookies. I’ve said it before, but my favorite cookie, maybe of all time, but definitely for the summer, is my chilled peach pie cookie. I made it this past week with fresh summer peaches and SHEESH it is just as good as I remember. So if you haven’t made that one, run.

Now onto today’s main event! The almond croissant cookie! If you love almond croissants or almond flavor, you neeeed to try these cookies. Obviously the texture of these cookies is not the same as an almond croissant (hello flaky layers), but the flavor?? SPOT ON.

I’m definitely not the first person to make an almond croissant cookie. Ryan Nordheimer had a viral video of almond croissant cookies earlier this year, though I don’t think he was the first one to make them either. I remember seeing someone tagged as the original creator of the almond croissant cookie, but I cannot for the life of me remember who it was or find it. BUT, I wanted to add my own version and I’m so so happy with how they turned out.

The dough is fluffy and soft and is filled with frangipane. Frangipane is a creamy, sweet almond filling that is found in a lot of french desserts, including, you guessed it, almond croissants. It’s made with almond flour and almond extract, so it has plenty of almond flavor. We’re adding the frangipane in the center of the cookie, enveloped in the dough, then also a bit on top. Then it’s topped with slivered almonds (and honey bunches of oats if you want an extra crunch) and baked to perfection. To really give it an almond croissant vibe, I added a generous sprinkle of powdered sugar and it just felt right.

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