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Almond croissant cookies with a bite piled together with toasted almonds.

Almond Croissant Cookies (with Almond Flour + Maple Syrup)

Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 12 cookies
Author: Nico Pallotta

  • 2 cups (200 g) almond flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 large egg
  • ¼ cup (80 g) maple syrup or honey
  • 3 tablespoons (45 g) unsalted butter dairy, non-dairy, or margarine – melted and cooled
  • ½ teaspoon almond extract
  • ½ teaspoon vanilla extract
  • ⅓ cup (40 g) sliced almonds

  • Make the dough: Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
    Whisk 2 cups almond flour, ½ teaspoon baking powder, and ¼ teaspoon salt in a bowl. Add 1 large egg, ¼ cup maple syrup, 3 tablespoons unsalted butter (melted), ½ teaspoon almond extract, and ½ teaspoon vanilla extract.
    Stir with a spoon into a soft, slightly sticky dough, then let it rest for 5 to 10 minutes.
    Step 1 Almond flour and wet ingredients mixed into soft, slightly sticky dough.
  • Shape the cookies: Put about ⅓ cup sliced almonds on a small plate.
    Scoop about 2 tablespoons of dough, roll it gently into a ball, then place it on the almonds and press down into a thick disc. This shapes the cookie and helps the almonds stick.
    Place almond-side up on the baking sheet and repeat.
    Step 2 Cookie dough shaped into thick rounds and topped with sliced almonds.
  • Bake: Bake at 350°F (180°C) for 10 to 12 minutes, until the sliced almonds are lightly golden and the centers are still soft.
    Cool on the baking sheet for 10 to 15 minutes to firm up, then transfer to a wire rack. Dust with powdered sugar, if desired.
    Step 3 Freshly baked cookies with golden edges and lightly toasted sliced almonds.
Substitutions
  • Almond flour → Almond meal for a darker, slightly coarser texture.
  • Baking powder → Gluten-free baking powder.
  • Salt → Fine sea salt or kosher salt.
  • Maple syrup → Honey.
  • Unsalted butter → Non-dairy butter or melted coconut oil.
  • Almond extract → Reduce or omit for a milder almond flavor.
  • Vanilla extract → Vanilla paste.
  • Sliced almonds → Slivered or chopped almonds.
 
Tips
  • Use fine almond flour: For softer, smoother cookies.
  • Keep it soft: The dough should be slightly sticky; don’t add extra flour.
  • Shape by hand: Roll gently between your palms.
  • Press into almonds: Flatten each ball directly onto the sliced almonds so they stick.
  • Use both extracts if you can: ½ teaspoon each almond and vanilla gives the best flavor.
  • Don’t overbake: Remove while the centers are still soft.
  • Cool on the pan: Wait 10–15 minutes before moving them.
  • Storage: Keep airtight; they stay soft and are especially good the next day.
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