Almond Croissant Cookie Cups
These Almond Croissant Cookie Cups are the kind of bake that makes your kitchen feel extra cozy. There’s no dough chilling required, and baking them in a muffin tin creates soft, buttery cookies with deep centers. They are perfect for filling with sweet almond frangipane. Simple to make, comforting to eat, and just right for sharing.
Learn more tasty recipes from Amanda Seamans on StirTasteSmile!
Almond Croissant Cookie Cups
StirTasteSmile
12 Cookies
10 minutes
15 minutes
Our Super Fine Almond Flour is finely milled from 100% blanched almonds, creating a smooth, consistent base that delivers the signature flavor and texture of a classic almond croissant. The ultra-fine grind blends seamlessly into frangipane, giving the filling a rich, tender finish without any graininess.
Ingredients
Equipment
- Hand Mixer or Stand Mixer
- Muffin Pan
Almond Cookies
- 8 Tbsp / 113 g Unsalted Butter, Room Temperature
- ½ C / 100 g Granulated Sugar
- ¼ C / 60 g Brown Sugar, Packed
- 1 Large Egg
- 1 Large Egg Yolk
- 1 tsp / 5 g Vanilla Extract
- ½ tsp / 2.5 g Almond Extract
- 1 ½ C / 185 g All Purpose Flour
- ½ tsp / 3 g Kosher Salt
- ½ tsp / 3 g Baking Soda
- ¼ tsp / 1 g Baking Powder
Frangipane Filling
- 2/3 C & 4 Tbsp Almond Flour
- 1 Tbsp / 14 g Unsalted Butter, Melted
- ¼ C / 50 g Granulated Sugar
- 1 Large Egg White
- 1 tsp / 5 g Almond Extract
- Just Under ⅛ tsp / 1 g of Kosher Salt
Topping
- ½ C / 70 g Almonds, Sliced and Toasted
- Powder Sugar to Taste
Directions
Cookies
- Preheat the oven to 350°F. Spray a muffin pan with nonstick spray or generously grease with softened butter. Set aside.
- Using a stand or hand held mixer, cream the butter, granulated sugar, and brown sugar together until smooth and fluffy, about 2 minutes. Add the egg, egg yolk, vanilla extract, and almond extract. Mix until fully combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Add the dry ingredients to the wet ingredients and beat just until a soft dough forms.
- Divide the cookie dough evenly among the muffin wells. Using your fingers, press the dough into flat discs. Do not create a well or divot, keep the surface completely flat. *
Frangipane Filling
- Beat all of the ingredients together until smooth and well combined, about 1 minute.
- Spoon the frangipane evenly over the cookie dough and gently press it down with your fingers so it sits flat. It shouldn't reach the edges of the dough. Top evenly with sliced almonds.
- Bake for 12–14 minutes, or until golden and the tops look set. Do not over bake, they will continue to bake and set as they cool. Remove from the pan once cooled, top with powdered sugar, and enjoy right away.**
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