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sourdough croissant cookies on baking sheet.

Sourdough Almond Croissant Cookies

Hailey
These sourdough almond croissant cookies are an almond lovers dream. With almond flour, almond paste, almond extract, and toasted sliced almonds- these chewy cookies are a dream. 
5 from 3 votes
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Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Course Appetizer, Dessert, Snack
Cuisine American, Dutch
Servings 16 cookies
Calories 204 kcal

Equipment

  • 1 Large Mixing Bowl
  • 1 Small / medium mixing bowl
  • 2 Cookie scoops One small and one medium size
  • 1 Baking Sheet Lined with reusable silicone mat or parchment paper
  • 1 Sifter For powdered sugar

Ingredients
  

Homemade Almond Paste / Marzipan

  • 3/4 cup almond flour Do not substitute for almond meal
  • 1 egg white Reserve the egg yolk for the cookie batter
  • 3/4-1 cup powdered sugar +/- based on thickness of paste. See recipe for instructions
  • 1/4 tsp almond extract
  • 1/2 tsp vanilla extract

Sourdough Almond Croissant Cookie Dough

  • 1 stick unsalted butter Can substitute with salted butter
  • 1 egg yolk
  • 1/4 cup sourdough discard Active starter or sourdough discard can be used
  • 1/2 tsp almond extract
  • 1/2 tsp vanilla extract
  • 1/3 cup white sugar
  • 1/3 cup brown sugar
  • 1/4 cup powdered sugar Plus extra 1-2 TBS more for dusting
  • 1-1/2 cup all purpose flour
  • 1/3 cup almond flour Do not substitute with almond meal
  • 1/4 tsp salt Leave out if using salted butter
  • 1/2 tsp baking soda
  • 1/2 cup sliced almonds Toasted

Instructions
 

Stir and go

  • Begin by toasting your sliced almonds in the oven. Start by placing them in the oven while it is preheating until they become golden brown and fragrant. Be sure to shake the sheet pan regularly so the almonds do not burn.
  • Preheat the oven to 350 degrees Fahrenheit. Make the almond paste / marzipan by combing the almond flour, powdered sugar, egg white, vanilla extract and almond extract together.
    Save the egg yolk for the cookie dough
  • The almond paste will seem a like a thin cookie dough, though it becomes thicker when sitting in the fridge. To make thicker, you can also add more powdered sugar.
    We are looking for a paste which sticks to the spoon but not as stiff as a cookie dough. It should be pliable, not runny- almost like playdough consistency!
  • Once the almond paste is combined, place it in the refrigerator until the cookie dough is ready (about 10 minutes).
  • Next, make the almond croissant cookie dough.
    Combine together the butter and sugars together. Add the egg yolk, sourdough discard, almond extract and vanilla extract. To the wet ingredients, add the baking soda and salt. Stir in the flour and almond flour until just combined.
  • Remove the almond paste from the fridge. Using a medium sized cookie scoop, section the cookie dough into 2 T balls.
  • Flatten the cookie dough balls in the palm of your hand and add the almond filling. Use a small sized cookie scoop to get the almond filling (about 1/2 Tablespoon) and place in the center of each dough ball.
  • Seal the cookie dough around the almond paste with your fingers, rolling each into a ball. Ensure the ends are sealed.
    Then, gently flatten and roll the top in the toasted sliced almonds.
  • Cool the cookie dough by placing the cookie dough on a baking sheet and into the fridge for 20 minutes.
    To speed up the chilling process, place the baking sheet with the cookie dough into the freezer for 10 minutes.
  • Once the cookie dough is chilled, place into the oven and bake for 12-13 minutes.
    The cookies are cooked when they soft, yet firm. When touched, a fingerprint does not leave a mark. The exterior will be light in color and should not be golden brown.
  • The cookies will continue to they will over cook as they sit on the sheet pan (IE carryover bake).
    Allow the cookies to cool 5-10 minutes before dusting with powdered sugar. Enjoy with a glass of milk or a cup of coffee.

Long Fermented

  • To long ferment these cookies - make the almond paste / marzipan and the almond croissant cookie dough.
    Place the marzipan in the fridge until you are ready to assemble the cookies.
    The cookie dough will sit, covered, on the counter for 7-12 hours for a bulk fermentation.
    Before placing in the fridge, assemble the cookies. Allow them to sit in the fridge for up to 2 days prior to baking.
    Proceed with the baking instructions above as normal when ready to cook.

Video

Notes

  • Toast the nuts
    • Be sure to take the time to toast the slivered almonds. This intensifies the flavors and adds texture / bite to the recipe.
  • Take the time to chill the dough!
    • It is vital to chill the cookie dough. Not only will this help to ensure the cookies have distinct layers, it will also ensure the cookie dough does not spread on the pan. The cookies will also retain their shape better, too.

Nutrition

Serving: 1cookieCalories: 204kcalCarbohydrates: 22.8gProtein: 3.2gFat: 11.7gSaturated Fat: 4.6gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 4.6gCholesterol: 31mgSodium: 75mgPotassium: 48mgFiber: 1.1gSugar: 14.6gVitamin A: 115IUCalcium: 27mgIron: 0.7mg
Keyword almond, cookies, dessert, discard, snack, sourdough
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