Viral Almond Croissant Cookies | “Galette des Rois”
Get ready to indulge in a delightful treat that’s fit for royalty! These almond croissant cookies are a playful twist on the classic French “Galette des Rois”, bringing together a crunchy cookie layer and a rich almond cream center. Watch as everyone falls in love with this delightful combination of textures and flavors!
Looking for some inspiration?… For more Galette des Rois Recipes click HERE! ; for more Brioche des Rois, click HERE! ; for more Cookie Recipes, click HERE! ; and for more Recipes with Oranges, click HERE!
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Viral Almond Croissant Cookies | “Galette des Rois”
Equipment
Ingredients
ALMOND CREAM
- 1 egg (Large)
- 7.40 oz (210 g) almond flour
- 6.20 oz (175 g) granulated sugar
- 1.77 oz (50 g) butter (Softened | At Room Temperature)
- 1 Tbsp (15 g) Grand Marnier
- 1 tsp (4 g) almond extract
COOKIE DOUGH
- 8 oz (227 g) butter (Melted)
- 6.20 oz (175 g) granulated sugar
- 1.76 oz (50 g) powdered sugar
- 1 egg (Large)
- 1 tsp (4 g) almond extract
- 1/2 tsp (2 g) baking soda
- 1 tsp (6 g) sea salt
- 13.22 oz (375 g) all-purpose flour
- 3.25 oz (90 g) sliced almonds
Instructions
- Line a baking sheet with parchment paper. NOTE: For this recipe, I used my Large Bonmat on the top of a Large Perforated Baking Sheet. Set aside.
ALMOND CREAM PREPARATION
COOKIE DOUGH PREPARATION
- In a mixing bowl, beat the melted butter together with the granulated sugar, and powdered sugar. Mix in the egg, almond extract, baking soda, and salt until well-combined. Fold the all-purpose flour until no dry spots remain.8 oz butter, 6.20 oz granulated sugar, 1.76 oz powdered sugar, 1 egg, 1 tsp almond extract, 1/2 tsp baking soda, 1 tsp sea salt, 13.22 oz all-purpose flour
ASSEMBLY
- Using a quarter-cup ice cream scoop, scoop out the cookie dough onto a plate or tray. Take a cookie dough ball and flatten it into a pancake.
- Remove the almond filling from the refrigerator. Using a 1.5 tablespoon cookie scoop, scoop the almond cream and place it into the center of the flattened cookie dough.Envelope the cookie dough around the almond filling and roll until smooth. Repeat for all dough balls. NOTE: You will have about 5.28 oz | 165 g left.
- Pour the sliced almonds into a small bowl.Press the top of the cookie balls into the sliced almonds and place them on your prepared baking sheet. Refrigerate for 1 hour.3.25 oz sliced almonds
BAKE!
- Preheat oven to 350F/180C. Take the cookies out of the refrigerator.
- Bake for 12 minutes at 350F/180C. (Every oven heats differently, monitor your cookies from 10 minutes). It is ready when they don't look quite done and barely golden around the edge, the top staying soft. NOTE: They will become crunchy once out of the oven.
- Once your Almond Croissant Cookies are out of the oven, let them cool down completely on your baking sheet. When ready, slide them onto a serving plate to share or store them in a tin metal box (They stay fresh for a few days!). Enjoy & Bon Appétit!
Video
Nutrition
Credit: Ryan from the blog Ryan Nordheimer ; Recipe “Almond Croissant Cookies”. I cannot remember for how long I have been tracking down the original recipe of the viral Almond Croissant Cookies… I am so glad I did! They are probably the best cookies I have ever eaten – That alone says it all 🙂 Thank you! ~Nessa
