Almond Croissant Shortbread Cookies capture the buttery almond flavor of almond croissants in a bite-sized shortbread. Each cookie features a simple almond filling and a crumbly shortbread topping sprinkled with sliced almonds. These are easy to bake in a muffin pan and make a delightful treat for brunch or dessert.
Tip from our reader, Karyn
⭐️⭐️⭐️⭐️⭐️ – Love this recipe. I crushed the almonds for the top and increased the filling—delicious!
I adore almond croissants, so I adapted that flavor into these homemade cookies. The base is a rich, buttery shortbread that doubles as both the cookie base and a crumbly topping. A straightforward almond filling—lighter than traditional frangipane—sits in the center and is finished with sliced almonds for a pleasant crunch.
These cookies deliver all the almond goodness of a bakery treat without the effort of laminated dough. They’re tender and crumbly with a concentrated almond center, perfect with coffee or tea.
Why You’ll Love This Recipe
- No eggs required — the shortbread and filling are egg-free.
- The shortbread doubles as both base and crumbly topping, keeping the recipe simple.
- The almond filling gives authentic almond flavor without the fuss of frangipane.
- No special equipment needed—just a muffin tin, bowls, and basic tools.
Recipe Ingredients
To make these almond shortbread cookies you’ll need ingredients for the almond filling and the shortbread dough.
Ingredient Notes:
- Almond extract appears in both the shortbread and the filling for consistent almond flavor.
- Almond flour adds texture and a toasted almond note to the filling.
- Powdered sugar is used in the dough for a tender, delicate crumb.
- Sliced almonds provide crunch on top; they’re optional if you prefer a plain finish.
See the recipe card below for exact measurements and a complete ingredient list.
Substitutions & Variations
- Use a classic frangipane if you prefer a more custardy almond filling.
- Drizzle a simple icing over cooled cookies for extra sweetness.
- Omit the sliced almonds for a smoother top, or crush them for a finer finish.
If you try other substitutions, note results so others can benefit from your tweaks.
Most valuable tool
Food Scale
For consistent results weigh ingredients in grams with a food scale—it’s faster and more accurate than cups.
How to Make Almond Croissant Cookies
Step 1: Make the almond filling by combining melted butter, almond extract, powdered sugar, and almond flour in a small bowl. Mix until smooth and set aside.
Step 2: For the dough, cream room-temperature butter with granulated and powdered sugar, then add vanilla and a touch of almond extract if using.
Step 3: Stir in flour and salt until the dough is combined but still crumbly—when squeezed it should press together like soft clay.
Step 4: Press about 2 packed teaspoons of dough into the bottom of each muffin liner for the cookie base. Reserve crumbs for the topping.
Step 5: Form the almond filling into small flat discs (about 1 teaspoon each) and place one in the center of each dough-lined muffin cup.
Step 6: Top each filled cookie with the reserved dough crumbs and sliced almonds, then bake at 350°F until the edges and tops just begin to tan.
Expert Baking Tips
- Stop mixing as soon as the dough comes together but remains crumbly—overworking will change the texture.
- Use muffin liners for easy removal and neat presentation.
- If your sliced almonds are large, chop or crush them slightly so they distribute evenly on top.
Raspberry variation
Raspberry Crumble Cookies
This same shortbread base also works beautifully with a raspberry filling for a fruity alternative.
Common Questions
Not recommended for the shortbread dough—substituting almond flour will change the tender, crumbly texture.
Frangipane is a classic almond custard used in pastries. The filling in this recipe echoes frangipane’s flavor but is simpler and egg-free.
Yes—both the shortbread base and the almond filling are made without eggs.
Storage
Room Temperature
Once fully cooled, store cookies in an airtight container at room temperature for up to 5 days.
Freezing Instructions
Freeze cooled cookies in a freezer-safe container for up to 2 months. Thaw at room temperature before serving.
More Recipes You’ll Love
-
Easy Raspberry Crumble Cookies
-
Soft Almond Sugar Cookies
-
Almond Poppy Seed Cake with Glaze
-
Easy Homemade Almond Cream Cake
Did you try this recipe?
Leave a rating and a review below and share photos on social to help others find the recipe. Thank you! —Kayla
📖 Recipe
Easy Almond Croissant Shortbread Cookies
Kayla Burton
Equipment
- Muffin pan (filled with liners or lightly greased)
- Mixing bowls
- Measuring spoons
- Scale or measuring cups
- Electric mixer (recommended)
- Spatula
- Wire cooling rack
Weigh dry ingredients in grams with a food scale for best results.
Ingredients
Almond Filling
- 2 tablespoons (28 g) unsalted butter, melted
- 1/4 teaspoon almond extract
- 2 tablespoons (16 g) powdered sugar
- 5 tablespoons (35 g) almond flour
Shortbread Cookie Dough
- 1/2 cup (113.5 g) unsalted butter, room temperature
- 2 tablespoons (25 g) granulated sugar
- 3 tablespoons (23 g) powdered sugar
- 1/4 teaspoon vanilla extract (optional)
- 1/4 teaspoon almond extract (optional)
- 1 1/3 cups (166.67 g) all-purpose flour
- 1/8 teaspoon salt
Instructions
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Preheat oven to 350°F and prepare a muffin pan with liners or by greasing the cups.
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Make the almond filling: Combine melted butter, almond extract, powdered sugar, and almond flour in a small bowl. Mix well and set aside.
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In a medium bowl, cream together butter, granulated sugar, and powdered sugar until smooth. Add vanilla and almond extract if using.
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Stir in flour and salt just until the mixture is combined and crumbly. When squeezed, the dough should hold together like soft clay.
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Press about 2 packed teaspoons of dough into the bottom of each muffin liner, reserving roughly 3/4 cup of crumbs for the topping.
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Form the almond filling into small flat circles (about 1 teaspoon each) and place one in the center of each dough-lined cup.
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Top with the reserved dough crumbs and sliced almonds so the filling is mostly covered.
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Bake on the middle oven rack until edges and tops just begin to tan, about 15–20 minutes. Let cool in the pan until firm enough to transfer to a wire rack.
Notes
Mini Cookies: Use a mini muffin pan and press 1–2 packed teaspoons of dough into each cup. Top with filling, crumbs, and almonds. Bake at 350°F for about 8–12 minutes, until edges start to tan.
Jumbo Cookies: Use a jumbo muffin pan and press 1–2 packed tablespoons of dough into each cup. Top as directed and bake at 350°F for about 15–20 minutes.
Make Ahead: Prepare dough and filling in advance; refrigerate up to 3 days or freeze for 2 weeks.
Storage: Store cooled cookies in an airtight container at room temperature up to 5 days or freeze for up to 1 month.
Carbohydrates: 14 g
Protein: 2 g
Fat: 10 g
Nutritional information is an estimate per serving and not guaranteed to be exact.
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