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A plate of soft almond cookies topped with sliced almonds and powdered sugar, with a coffee mug in the background.

Gluten Free Almond Croissant Cookies

Enjoy the delicate flavors of an almond croissant in a convenient cookie form, without the gluten. These crispy-chewy cookies feature a buttery gluten-free shortbread-like base, a rich almond frangipane filling, and a delightful crunchy almond topping.
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Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: European, French
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the Gluten-Free Cookie Dough
  • 140 g gluten-free all-purpose flour blend with xanthan gum, or add 1/4 tsp xanthan gum if not included
  • 1/2 cup unsalted butter 113g, room temperature
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt
For the Almond Frangipane Filling
  • 1/2 cup almond flour finely ground
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter 56g, room temperature
  • 1/2 large egg whisk 1 egg and use half
  • 1/2 tsp almond extract
  • 1 tbsp gluten-free all-purpose flour blend
For Assembly and Topping
  • 1 large egg white for egg wash
  • 1 tbsp water for egg wash
  • 1/4 cup sliced almonds
  • 2 tbsp powdered sugar for dusting

Equipment

  • Stand mixer with paddle attachment
  • Large Mixing Bowl
  • Medium Mixing Bowl
  • Rubber Spatula
  • Rolling Pin
  • 2.5-inch round cookie cutter
  • Piping bag with a small round tip (or Ziploc bag)
  • Baking sheets
  • Parchment Paper
  • Wire cooling rack

Method
 

Prepare the Gluten-Free Cookie Dough
  1. In a large mixing bowl with a paddle attachment (or by hand), cream together the room temperature butter and granulated sugar until light and fluffy, about 2-3 minutes.
  2. Beat in the egg yolk and vanilla extract until well combined, scraping down the sides of the bowl as needed.
  3. In a separate bowl, whisk together the gluten-free flour blend and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a soft dough forms. Do not overmix.
  4. Gather the dough into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 hours) to firm up.
Prepare the Almond Frangipane Filling
  1. While the dough chills, prepare the frangipane. In a medium bowl, cream the room temperature butter and granulated sugar until smooth.
  2. Stir in the almond flour, half an egg (whisk a whole egg and use half), and almond extract until well combined.
  3. Mix in the tablespoon of gluten-free flour until the frangipane is smooth and lump-free. Transfer the frangipane to a piping bag fitted with a small round tip (or snip a small corner off a Ziploc bag). Set aside at room temperature.
Assemble and Bake the Cookies
  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. On a lightly floured surface (using gluten-free flour), roll out the chilled cookie dough to about 1/8-inch thickness. Use a 2.5-inch round cookie cutter to cut out cookies. Carefully transfer the rounds to the prepared baking sheets, spacing them about 1 inch apart. Re-roll scraps as needed.
  3. In a small bowl, whisk together the egg white and water to create an egg wash.
  4. Brush the surface of each cookie round with a thin layer of egg wash. This helps the frangipane adhere and gives a nice golden color.
  5. Pipe a small dollop (about 1.5 - 2 teaspoons) of almond frangipane onto the center of each cookie, leaving a small border around the edge.
  6. Sprinkle a few sliced almonds over the frangipane on each cookie.
  7. Bake for 18-22 minutes, or until the edges of the cookies are lightly golden brown and the frangipane is set and slightly puffed. The exact time may vary by oven.
  8. Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
  9. Once completely cooled, lightly dust the Gluten Free Almond Croissant Cookies with powdered sugar before serving.

Notes

Store cookies in an airtight container at room temperature for up to 3-4 days. For best texture, enjoy within the first two days. You can also freeze the baked cookies for up to 1 month; thaw at room temperature before serving. Ensure your gluten-free flour blend contains xanthan gum, or add it separately, for optimal texture and to prevent crumbling.