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Almond Croissant Thumbprint Cookies

Today, I’m thrilled to share a recipe that marries the elegance of French pastries with the cozy comfort of homemade cookies. Inspired by the classic almond croissants that you might love, as I do. These Almond Croissant Cookies are a delightful treat that brings a touch of France right to your kitchen. I’m going to have to be careful with these. 😂

What’s a Thumbprint Cookie?

Thumbprint cookies are usually made by creating a basic dough (often buttery and sweet) that you roll into small balls. Before baking, you make a small indentation in each ball with your thumb, hence the name “thumbprint.” This small “well” is typically filled with a dollop of jam, jelly, or another sweet filling, which adds a burst of flavour and colour to the centre of the cookie. They’re not only fun to make, but also a hit with kids and adults alike, and perfect for gatherings or a cozy afternoon tea. Thumbprint cookies are a classic in baking and can be customised with different fillings. These French-inspired thumbprint cookies are a delicious twist on the traditional recipe.

Classes if you are local (Melbourne) or Zooms from anywhere 🙂

Why Almond Croissant Cookies?

One of our wonderful followers from the UK asked me to take a look at a recipe she had found. I thought I might be able to make it a little differently by adding frangipane topping rather than just flavouring the whole cookie. I’ve always been enchanted by the rich flavours and delicate textures of French baking. Almond croissants, in particular, have that perfect blend of buttery pastry and nutty sweetness that I can never resist. So, I thought, why not capture that in a cookie? These cookies offer all the beloved flavours of a traditional almond croissant but in a simpler, more approachable form. Plus, they’re just plain fun to make!

Perfect for Any Occasion

Whether you’re hosting a chic tea party, looking for a special treat to accompany your coffee break, or simply want to bake something special for the family, these Almond Croissant Cookies fit the bill. They’re sophisticated enough for adult palates but friendly enough for little ones to enjoy too.

Let’s Talk Ingredients for our Almond Croissant Cookies

The magic of these cookies lies in their simplicity and the quality of their ingredients. From the pure vanilla extract that gives a rich background note to the cookie, to the almond flour and almond extract that makes the frangipane topping irresistibly tender, each component plays a vital role. And let’s not forget the almond flakes that add that perfect crunch!

Baking Made Easy with Thermomix

I’ve tailored this recipe for the Thermomix, which makes the process as smooth as the cookies are delicious. The Thermomix handles everything from mixing to chopping, turning what might seem like a gourmet challenge into a piece of cake— or should I say, a piece of cookie! 😂😂😂

Ready to Bake?

Check out the full recipe below and get ready to impress yourself, and your loved ones, with these exquisite cookies. They’re a testament to how a few quality ingredients and a bit of passion can result in something truly special.

So, tie on your apron, preheat your oven, and let’s bring a taste of France into our homes with these delightful Almond Croissant Cookies. Happy baking, everyone!

Bec’s Almond Croissant Thumbprint Cookies

5 from 2 votes

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becs-table.com.au
If you love almond croissants but couldn't be bothered making them, give these a shot. You're gonna love em.
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Difficulty Easy
Course Afternoon Tea, Biscuits, Cookies
Cuisine French
Servings 24
Method Thermomix or food processor

Equipment

  • 1 Thermomix or Food Processor

Ingredients
  

Cookie Base Ingredients:

  • 340 g plain flour
  • 120 g caster sugar
  • 4 g salt
  • 220 g chilled unsalted butter cubed
  • 6 g pure vanilla extract
  • 2 eggs should weigh around 100g without the shell

Frangipane Topping Ingredients:

  • 80 g caster sugar
  • 80 g blanched almond flour (almond meal)
  • 30 g plain flour
  • 1/2 tsp flaked salt or 1/4 tsp fine salt
  • 80 g unsalted butter cut into cubes
  • 1 egg
  • 2 tsp almond extract adjust to taste; use vanilla extract if preferred
  • 1/2 cup almond flakes for garnish

Instructions
 

Prepare the Cookie Base:

  • In the Thermomix bowl, combine flour, sugar, and salt. Mix for 3 seconds at speed 5.
  • Weigh in the cold butter cubes. Mix for 5 seconds at speed 5.
  • Scrape down the sides, then add the eggs and vanilla extract. Mix again for 5 seconds at speed 5 until the mixture resembles large breadcrumbs.
  • Remove from the bowl and form into 40g balls. Flatten each ball to about 1cm thickness and press a small dent in the centre using your thumb or the back of a spoon.
  • Place on a tray and refrigerate. (they need to be in there for at least 15 minutes)

Make the Frangipane Topping:

  • Add sugar, almond flour, plain flour, salt, and butter to the Thermomix bowl in that order, ensuring the butter is on top. Mix for 10 seconds at speed 5.
  • Add the egg and almond extract. Mix for another 5 seconds at speed 5, scrape down, and repeat if necessary.

Assemble and Bake:

  • Preheat your oven to 170°C (fan-assisted).
  • Remove the chilled cookies from the fridge and fill the dents with the frangipane topping.
  • Place almond flakes in a shallow dish. Dip the frangipane-topped surface of each cookie into the almond flakes to coat.
  • Arrange cookies on a baking tray.
  • Bake until golden and set, about 18-20 minutes.

13 Comments

  1. Hi Bec. I’m planning to make these to take for a girls weekend away. Will they keep in a biscuit tin or air tight plastic container for a couple of days?

  2. I’m up for making these Bec. Should I clean my bowl in between making the cookie base and the Frangipane?

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