These sourdough almond croissant cookies are an almond lovers dream. With almond flour, almond paste, almond extract, and toasted sliced almonds- these chewy cookies are a dream.
I always joke with my husband I was destined to marry a Dutch boy. Growing up, I loved all things almond- bear claws, almond butter, almond joy.
And as I was gluten free for 14 years before introducing sourdough baked goods into my life, almond flour was a big part of my daily menu! Gluten free flours were not as good at the beginning of my time being GF, so almond flour was the base of a majority of the baked goods I created.
When my husband and I started dating, all the Dutch desserts came into my life. Our favorite is banquet, though these sourdough almond croissant cookies- they might just be a close runner up!
These cookies are chewy and slightly sweet. Thanks to the almond flour and powdered sugar, their texture is both light and airy without lacking substance.
These sourdough almond croissant cookies are filled with frangipane- which further intensifies the almond flavor. It is as if a cookie and cookie dough had a baby- where the center still tasted gooey, but it’s completed cooked in the center.
The almonds are truly in every level of the dish. From the almond flour and almond extract in the cookies, to the almond paste/marzipan center and toasted sliced almonds on top, they are prominent.
Do not let the name fo you though. While these cookies do contain a significant amount of butter, they do not have layers like almond croissants. They are simply buttery- not flaky.
We love these topped with powdered sugar and I think you will like them, too! These cookies first gained their popularity on TikTok and YouTube, though they remind me of the flavors and traditional Dutch desserts many people in our town have come to know and love.
Why you will love these sourdough croissant almond cookies
Kitchen Equipment
There are a few pieces of kitchen equipment which make this recipe easy.
- Large mixing bowl
- Small / Medium mixing bowl
- Baking sheet lined with parchment paper or reusable silicone mat
- Cookie dough scoop (2 sizes – small and medium)
- Small sifter
Ingredients for Sourdough Almond Croissant Cookies
There are two distinct layers to these cookies, the almond croissant cookie dough and the almond paste / marzipan.
Almond paste / marzipan
There are five key ingredients within this homemade almond paste. The ingredients are similar to marzipan.
- Egg white
- One whole egg is split between the homemade almond paste and the croissant cookie dough. The almond paste uses the egg white while the cookie dough uses the egg yolk. This helps it to stick together.
- Powdered sugar
- Powdered sugar blends into the egg while and extracts easier than granulated sugar. The light texture holds together the almond paste, without it a grainy or gritty mouthfeel. It creates a ‘melt in your mouth’ center which is just different enough from the cookie dough.
- Almond flour
- Almond flour plays a key part in both the croissant cookie dough and the almond paste. It provides stability and flavor. Do not swap with almond meal.
- Almond extract
- This is the key to providing the rich almond flavor. If you do not have almond extract, the marizpan will still taste good.
- Vanilla extract
Sourdough almond croissant cookie dough
- All purpose flour
- The key to these light and fluffy cookies is all purpose flour. Other flours will make this dough dense. Do not swap with bread flour, whole wheat flour or more almond flour.
- Almond Flour
- Almond flour is key to a nutty flavor and light texture. Do not swap with almond meal.
- Egg yolk
- A whole egg is split between the homemade marzipan and sourdough croissant cookie dough. The egg yolk is used in the cookie dough to provide moisture.
- Butter
- What would a croissant cookie be without butter? Use unsalted butter, when possible.
- Sourdough discard
- Both active sourdough starter and sourdough discard can be used within this recipe. These cookies have additional leavening agents within them – therefore it does not rely on sourdough discard for height.
- Almond extract
- Vanilla extract
- White sugar
- A combination of white sugar, brown sugar and powdered sugar provide sweetness, caramel flavor and a light texture thanks to the cornstarch within powdered sugar. They provide a delicate balance of flavors without being overly sweet or grainy.
- Brown sugar
- Powdered sugar
- Salt
- Baking soda
- Sliced almonds
- Toasted sliced almonds are key for the top of these cookies. By toasting the nuts, it enriches the flavor and brings an extra crunch to the cookies.
How to make sourdough almond croissant cookies
There are two main steps in creating the sourdough almond croissant cookies: the homemade creamy almond paste / marzipan and the cookie dough.
Make this recipe as ‘stir and go’ or ‘long fermented’. Both taste great!
Stir and go
Begin by toasting your sliced almonds in the oven. Start by placing them in the oven while it is preheating until they become golden brown and fragrant. Be sure to shake the sheet pan regularly so the almonds do not burn.
Preheat the oven to 350 degrees Fahrenheit. Make the almond paste / marzipan by combing the almond flour, powdered sugar, egg white, vanilla extract and almond extract together.
The almond paste will seem a like a thin cookie dough, though it becomes thicker when sitting in the fridge. To make thicker, you can also add more powdered sugar.
We are looking for a paste which sticks to the spoon but not as stiff as a cookie dough. It should be pliable, not runny- almost like playdough consistency!
Once the almond paste is combined, place it in the refrigerator until the cookie dough is ready (about 10 minutes).
Next, make the almond croissant cookie dough. Using a hand mixer or stand mixer, combine together the butter and sugars together until well combined.
Add the egg yolk, sourdough discard and vanilla extract. To the wet ingredients, add the baking soda and salt.
Finally, stir in the flour and almond flour until just combined. The buttery dough will be soft, though it will become stiff as it sits in the fridge.
Remove the almond paste from the fridge. Using a medium sized cookie scoop, section the cookie dough into 2 T balls.
Flatten the cookie dough balls and add the homemade almond filling. Use a small sized cookie scoop to get the almond paste (about 1/2 Tablespoon) and place in the center of each dough ball.
Seal the sourdough croissant cookie dough around the almond paste. Gently flatten and roll in the toasted sliced almonds.
Place the cookie dough back in the bowl or on a sheet tray and into the fridge for 20 minutes. Speed up the chilling process by placing the cookie dough into the freezer for 10 minutes.
Once the cookie dough is chilled, place into the oven and bake for 12-13 minutes. The sourdough almond croissant cookies should not leave a fingerprint when touched and will not be golden brown in color.
If they are golden brown, they will over cook as they sit on the sheet pan (IE carryover bake). Allow the cookies to cool 5-10 minutes before dusting with powdered sugar.
Enjoy with a glass of milk or a cup of coffee.
Long Fermented
To long ferment these cookies – make the marzipan and the almond croissant cookie dough. Place the marzipan in the fridge until you are ready to assemble the cookies.
Cover the cookie dough and allow it to sit on the counter for 7-12 hours. Before placing in the fridge, assemble the cookies. Proceed with the instructions above as normal (shaping cookies, chilling the dough, baking the cookies, enjoying them)!
How to store sourdough almond croissant cookies
Store the sourdough almond croissant cookies in an airtight container or ziplock bag. For the first day the cookies are made, keep the corner of the bag or container open so the powdered sugar does not sink into the top of the cookies.
Store in the counter for up to three days. If placed in the fridge (for up to a week) or in the freezer (for up to three months), top with fresh powdered sugar before serving.
Best served at room temperature or warmed slightly if from the fridge or freezer as the cookies will seem ‘crunchy’ as they sit due to the high fat content found in butter and almond flour.
Frequently Asked Questions
Sourdough Almond Croissant Cookies
Equipment
- 1 Large Mixing Bowl
- 1 Small / medium mixing bowl
- 2 Cookie scoops One small and one medium size
- 1 Baking Sheet Lined with reusable silicone mat or parchment paper
- 1 Sifter For powdered sugar
Ingredients
Homemade Almond Paste / Marzipan
- 3/4 cup almond flour Do not substitute for almond meal
- 1 egg white Reserve the egg yolk for the cookie batter
- 3/4-1 cup powdered sugar +/- based on thickness of paste. See recipe for instructions
- 1/4 tsp almond extract
- 1/2 tsp vanilla extract
Sourdough Almond Croissant Cookie Dough
- 1 stick unsalted butter Can substitute with salted butter
- 1 egg yolk
- 1/4 cup sourdough discard Active starter or sourdough discard can be used
- 1/2 tsp almond extract
- 1/2 tsp vanilla extract
- 1/3 cup white sugar
- 1/3 cup brown sugar
- 1/4 cup powdered sugar Plus extra 1-2 TBS more for dusting
- 1-1/2 cup all purpose flour
- 1/3 cup almond flour Do not substitute with almond meal
- 1/4 tsp salt Leave out if using salted butter
- 1/2 tsp baking soda
- 1/2 cup sliced almonds Toasted
Instructions
Stir and go
- Begin by toasting your sliced almonds in the oven. Start by placing them in the oven while it is preheating until they become golden brown and fragrant. Be sure to shake the sheet pan regularly so the almonds do not burn.
- Preheat the oven to 350 degrees Fahrenheit. Make the almond paste / marzipan by combing the almond flour, powdered sugar, egg white, vanilla extract and almond extract together.Save the egg yolk for the cookie dough
- The almond paste will seem a like a thin cookie dough, though it becomes thicker when sitting in the fridge. To make thicker, you can also add more powdered sugar.We are looking for a paste which sticks to the spoon but not as stiff as a cookie dough. It should be pliable, not runny- almost like playdough consistency!
- Once the almond paste is combined, place it in the refrigerator until the cookie dough is ready (about 10 minutes).
- Next, make the almond croissant cookie dough. Combine together the butter and sugars together. Add the egg yolk, sourdough discard, almond extract and vanilla extract. To the wet ingredients, add the baking soda and salt. Stir in the flour and almond flour until just combined.
- Remove the almond paste from the fridge. Using a medium sized cookie scoop, section the cookie dough into 2 T balls.
- Flatten the cookie dough balls in the palm of your hand and add the almond filling. Use a small sized cookie scoop to get the almond filling (about 1/2 Tablespoon) and place in the center of each dough ball.
- Seal the cookie dough around the almond paste with your fingers, rolling each into a ball. Ensure the ends are sealed. Then, gently flatten and roll the top in the toasted sliced almonds.
- Cool the cookie dough by placing the cookie dough on a baking sheet and into the fridge for 20 minutes. To speed up the chilling process, place the baking sheet with the cookie dough into the freezer for 10 minutes.
- Once the cookie dough is chilled, place into the oven and bake for 12-13 minutes. The cookies are cooked when they soft, yet firm. When touched, a fingerprint does not leave a mark. The exterior will be light in color and should not be golden brown.
- The cookies will continue to they will over cook as they sit on the sheet pan (IE carryover bake). Allow the cookies to cool 5-10 minutes before dusting with powdered sugar. Enjoy with a glass of milk or a cup of coffee.
Long Fermented
- To long ferment these cookies – make the almond paste / marzipan and the almond croissant cookie dough. Place the marzipan in the fridge until you are ready to assemble the cookies.The cookie dough will sit, covered, on the counter for 7-12 hours for a bulk fermentation. Before placing in the fridge, assemble the cookies. Allow them to sit in the fridge for up to 2 days prior to baking.Proceed with the baking instructions above as normal when ready to cook.
Notes
- Toast the nuts
- Be sure to take the time to toast the slivered almonds. This intensifies the flavors and adds texture / bite to the recipe.
- Take the time to chill the dough!
- It is vital to chill the cookie dough. Not only will this help to ensure the cookies have distinct layers, it will also ensure the cookie dough does not spread on the pan. The cookies will also retain their shape better, too.
Nutrition
Did you enjoy this recipe? If so, please let us know in the comments below and share with someone you know would enjoy these cookies!
This looks so delicious can’t wait to try them. Thank you sharing.
You are welcome! I hope you enjoy them
These cookies look AMAZING! 😁
Thank you very much – they are seriously the best!
Oh, I’m definitely going to make them for our coffee break tomorrow. I like that they aren’t overly sweet. And we love almonds! Thanks for sharing.
I hope you love them as much as we did!
Thanks so much for this recipe! I looove marzipan in anything, and never considered making my own. Growing up in Germany, marzipan was an often found ingredient in cookies, cakes and chocolate treats and it was readily available in the grocery store. But not so much here in the US. I’m saving this recipe and hopfully get to make it sometime soon!
I hope you enjoy it!
We had to go to an international food store to buy marzipan because the ‘almond paste’ sold in the grocery stores is just NOT the same thing. Thankfully this scratched the itch.
Hopefully this is a good in between for you!
These look so good! I love anything with sourdough! I cannot wait to try them! Thank you for sharing!
Thank you! I hope you enjoy them – they are one of our favorite sourdough discard cookie recipes.