Almond “Croissant” Cookies

Inspired by the sweet, nutty flavour of a classic almond croissant — but in soft, buttery cookie form. These cookies are crisp on the outside, chewy in the centre, and beautifully finished with flaked almonds and a dusting of icing sugar.

Ingredients

220g butter, melted
170g Ground Date Sweetener
120g Agave Nectar Sweetener
1 egg + 1 egg yolk
1 tsp vanilla extract
225g plain flour
75g ground almonds
Flaked almonds, for topping
Icing sugar, for dusting

Method

In a large mixing bowl, stir together the melted butter, Ground Date Sweetener, and Agave Nectar Sweetener until smooth. Add in the egg, egg yolk, and vanilla extract, then mix again.

Fold in the plain flour and ground almonds until a thick, slightly sticky dough forms. Roll the dough into 8 large balls and place onto a baking tray lined with parchment. Gently press flaked almonds onto the top of each cookie.

Freeze the cookie dough balls for 30 minutes — this helps them keep their shape when baking.

Preheat your oven to 180ºC. Bake the cookies for 12–15 minutes. About halfway through, you can press them slightly with a spatula if you want a flatter, more rustic cookie.

Once golden and cooled, dust generously with icing sugar. Enjoy with a coffee or tea — they taste just like an almond croissant!