Description
These Almond Croissant Cookies are a delightful vegan treat inspired by the classic croissant pastry, featuring a tender, buttery dough filled with almond paste and topped with sliced almonds and sugar. Easy to prepare and perfect for snacking or gifting, these cookies bake up with a light golden crust and a satisfyingly soft interior, finished with a dusting of powdered sugar for an elegant touch.
Ingredients
Dough Ingredients
- 1/2 tablespoon ground flaxseed
- 1 and 1/4 tablespoons water
- 112 grams (1/2 cup) vegan butter, softened
- 105 grams (1/2 cup) granulated sugar (plus more for rolling)
- Splash vanilla extract
- Pinch salt
- 160 grams (about 1 and 1/3 cups) all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- If needed: 1 tablespoon plant milk (like almond)
Filling and Topping
- 9-10 teaspoons almond paste
- 1/4 cup raw sliced almonds
- Granulated sugar (for topping)
- Powdered sugar (optional, for dusting)
Instructions
- Prepare oven and baking sheet: Preheat your oven to 375°F (190°C) and position a rack in the middle. Line a baking sheet with parchment paper to prevent sticking and ease cleanup.
- Make flax egg: Combine ground flaxseed and water in a small bowl, stir well, and set aside to thicken, which will act as an egg substitute in this vegan recipe.
- Cream butter and sugar: In the bowl of a stand mixer or a large bowl with a hand mixer, beat the vegan butter and granulated sugar together for 1-2 minutes until the mixture becomes light and fluffy, helping to incorporate air.
- Add vanilla and salt: Mix in a splash of vanilla extract and a pinch of salt until fully combined, scraping down the sides of the bowl as needed to ensure even mixing.
- Incorporate flax egg: Add the flaxseed and water mixture to the bowl and beat again to combine thoroughly with the creamed butter and sugar.
- Combine dry ingredients: Add the all-purpose flour, baking soda, and baking powder to the wet ingredients. Beat together, scraping the sides and bottom to mix evenly. If the dough feels too dry, add up to 1 tablespoon of plant milk, mixing carefully to avoid overworking the dough.
- Form dough balls: Roll the dough into 9 to 10 golf ball-sized portions, preparing them for almond paste filling.
- Stuff with almond paste: Press a finger into the center of each dough ball to create a hollow. Place approximately 1 teaspoon of almond paste into each divot, then enclose the almond paste by sealing the dough around it and slightly flattening the cookie balls.
- Add toppings: Arrange the filled cookie dough balls spaced evenly on the prepared baking sheet. Top each cookie with raw sliced almonds and lightly sprinkle with granulated sugar. Press the almonds and sugar topping gently with the bottom of a measuring cup or bowl so they adhere well to the dough.
- Bake: Place the baking sheet in the oven and bake for 12-14 minutes, or until the edges of the cookies are lightly golden brown, indicating they are cooked through and ready.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely.
- Finish and serve: If desired, dust the completely cooled cookies lightly with powdered sugar to add a sweet finishing touch right before serving.
Notes
- Ensure not to overmix the dough after adding the flour to keep the cookies tender.
- If your dough feels too dry, add plant milk a little at a time; different brands of flour absorb moisture differently.
- Press the almond slices and sugar topping firmly to prevent burning on the parchment.
- These cookies keep well in an airtight container at room temperature for up to 3 days.
- Use vegan butter and plant milk to keep this recipe entirely vegan.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
