Gluten-Free Almond Croissant Cookie
A delicate, gluten-free treat with the buttery essence of a croissant
Welcome to Snowberry, where we celebrate the joy of gluten-free creations. My Almond Croissant Cookies are a testament to my passion for unique flavors and textures. This recipe was born from a desire to bring the beloved croissant experience to those with gluten sensitivities. I crafted this recipe to capture the essence of a buttery, flaky croissant in a delightful, almond-infused cookie. Each bite offers a delicate crunch, followed by a soft, melt-in-your-mouth interior.
Perfect with a cup of tea or as a sweet afternoon treat. Whether you’re gluten-free or simply seeking a unique cookie, these Almond Croissant Cookies are sure to please. This recipe yields approximately 12 cookies.
Gluten-Free Almond Croissant Cookies
This is one of our favorite cookie recipes, the melt in your mouth almond flavor is the best for a cozy morning at home. I hope you like them just as much as we do.
- Prep Time: Approximately 30 minutes
- Cook Time: 12-15 minutes
- Course: Dessert
- Keywords: Almond cookies, Croissant cookies, Gluten-free cookies, Almond filling, Frangipane cookies, Dessert, Baking, Sweet treats, Holiday cookies.
- Servings: 12 cookies
Ingredients
Cookie Dough
Wet Ingredients
- Butter: 7 tbsp (100g), room temperature
- Granulated Sugar: 50g
- Brown Sugar: 70g
- Vanilla Extract: ½ tsp
- Almond Extract: ⅛ tsp
- Egg Yolk: 1 large (about 15g)
- Egg: 1 large
Dry Ingredients
- Gluten-Free Flour Blend:
- 150g total flour blend
- 60g white rice flour
- 30g brown rice flour
- 24g potato starch
- 20g tapioca starch
- 16g almond flour
- 1g xanthan gum
- Cornstarch: ½ tsp
- Baking Soda: ¼ tsp
- Baking Powder: ½ tsp
- Salt: ¼ tsp
- Milk or Cream: 1 tbsp (optional)
Filling
- Almond Flour: 38g
- Granulated Sugar: 1 tbsp + 1 tsp
- Egg: 10g
- Melted Butter: 1 tbsp (8g)
- Almond Extract: ⅛ tsp
- Milk or Cream: 1 tsp (optional)
Instructions
Prep Work:
- Preheat Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Room Temperature Ingredients: Ensure your butter and egg are at room temperature. This is crucial for proper mixing.
Cookie Dough:
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes 2-3 minutes with an electric mixer.
- Add Extracts and Eggs: Mix in the vanilla extract and almond extract. Then, add the egg yolk and the whole egg, mixing until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the gluten-free flour blend (white rice flour, brown rice flour, potato starch, tapioca starch, almond flour, xanthan gum), cornstarch, baking soda, baking powder, and salt.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
- Add Milk/Cream (Optional): If the dough seems too dry, mix in 1 tablespoon of milk or cream.
- Chill the Dough: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 1 hour but preferably overnight. This helps prevent spreading and allows the flavors to meld.
Almond Filling:
- Combine Filling Ingredients: In a small bowl, combine the almond flour, granulated sugar, egg, melted butter, and almond extract. Mix until smooth.
- Add Milk/Cream (Optional): If the filling is too thick, add 1 teaspoon of milk or cream to loosen it.
Assembling and Baking:
- Scoop Dough: Using a cookie scoop or tablespoon, scoop portions of the chilled dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Make Dough Flat: Gently press each cookie into a pancake shape. About 1/4 inch thick.
- Fill Cookies: Spoon a small amount of the almond filling into the center of each cookie. Close them up
- Bake: Bake for 12-15 minutes, or until the edges are golden brown and the centers are set. The cookies may still appear slightly soft in the center, but they will firm up as they cool.
- Cool: Remove the baking sheets from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
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