Almond croissant cookies
These cookies by Remi Idowu are a fun – and simpler – take on the classic almond croissant. Brown sugar and almonds, along with a dash of almond extract, bring the signature marzipan-like flavour to the cookies, whilst flaked almonds create a crisp, crunchy topping. These are irresistible with a coffee! This recipe is taken from Sugar and Spice by Remi Idowu (£26, Ebury Press). Photography by Mowie Kay.
Remi says: 'My viral almond croissant recipe took the internet by storm and you all went wild for them! They quickly became one of my most popular, most recreated recipes – and for good reason! These delightful treats are marzipan-based cookies, coated in crunchy almond flakes and dusted with icing sugar. Here, I’m sharing a small-batch, improved version that's perfect for when you're craving a quick, indulgent treat!
Store the cooled cookies in an airtight container at room temperature for up to 5 days. You can also freeze the cookies for longer storage. Simply place them in a freezer-safe container or bag and store them in the freezer for up to 2 months. Thaw at room temperature before serving.'
Ingredients
Metric
Imperial
- 50g of light brown sugar
- 100g of caster sugar
- 135g of unsalted butter, melted
- 1 egg yolk
- 1 tsp almond extract, (optional)
- 150g of plain flour
- 30g of ground almonds
- 50g of flaked almonds
- icing sugar, to decorate
Method
In a mixing bowl, mix together both the sugars and the melted butter until well combined
- 50g of light brown sugar
- 100g of caster sugar
- 135g of unsalted butter, melted
Add the egg yolk and almond extract, then combine
- 1 egg yolk
- 1 tsp almond extract, (optional)
Gradually add the flour and ground almonds until a dough forms
- 150g of plain flour
- 30g of ground almonds
Using a cookie scoop, portion the dough into 6 even-sized balls, or divide into 6 pieces, each weighing 85–95g
Next, cover a plate with the flaked almonds. Roll the dough balls, one by one, in the almonds until they are completely covered, then shape into pucks and refrigerate for 25 minutes (this prevents your cookies from spreading excessively in the oven)
- 50g of flaked almonds
In the final 10 minutes of the chilling time, preheat your oven to 170°C fan and line a baking sheet with baking paper
Transfer the dough pucks to the prepared baking sheet, leaving space between each one. Bake for 12–15 minutes until the edges are lightly golden
Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. When cool, dust them with icing sugar
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