{"id":32606,"date":"2025-05-04T08:00:17","date_gmt":"2025-05-04T07:00:17","guid":{"rendered":"https:\/\/www.janespatisserie.com\/?p=32606"},"modified":"2025-05-28T15:04:07","modified_gmt":"2025-05-28T14:04:07","slug":"almond-croissant-cookies","status":"publish","type":"post","link":"https:\/\/www.janespatisserie.com\/2025\/05\/04\/almond-croissant-cookies\/","title":{"rendered":"Almond Croissant Cookies!"},"content":{"rendered":"

A combination of the viral almond croissants and my famous NYC cookies into one bake – almond frangipane stuffed NYC cookies!<\/h2>\n

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These cookies are 100% my new obsession and I have made them over 10 times already. These almond croissant cookies are the ELITE.<\/p>\n

NYC Cookies<\/h3>\n

So my New York style cookies<\/a> are something that have been around for a long time now, and I am still just as obsessed with them now as I was in the beginning. I should probably apologise to those who don\u2019t like cookies that I have no published SO many NYC Cookie recipes, but I am not sorry – they\u2019re my love and my addiction.<\/p>\n

For those who want to know \u201cwhat is a New York style cookie\u201d – the idea is originally from New York, and they are essentially GIANT cookies with a particular texture. They\u2019re thick, crunchy on the outside and gooey in the middle. They are designed to be huge, and I adore them. I quite literally just want to book flights back to New York to eat them again but that does seem quite extra.<\/p>\n

My NYC Chocolate Chip Cookies<\/a> were the original base cookie, and it took SO many attempts to crack the recipe. I wanted to simplify recipes that I could see out already, and make them more accessible with fewer ingredients, or less steps – or just easier in general.<\/p>\n

Since the beginning I have published quite a few more, some exclusive recipes (including two in my new book, Jane\u2019s Patisserie Classic<\/a>), and others such as my triple chocolate NYC cookies<\/a>, my white chocolate fudge NYC cookies<\/a> and my biscoff stuffed NYC cookies<\/a> to just name a few of my personal favourites.<\/p>\n

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Almond croissants<\/h3>\n

I am also, just the same as seemingly millions of other people, obsessed with almond croissant. I feel like I was a little behind the cult obsession with these because I have adore an almond croissant for years and years – this isn\u2019t a boast, it\u2019s just a fact.<\/p>\n

There are more and more almond croissants cropping up and I have seen freshly baked croissants with almonds on top of them, day old croissants baked again with a frangipane filling, and many other variations. I will try any, from any bakery if I can because I am determined to find the best one.<\/p>\n

Almond bakes in general are my dream – I understand if you are allergic to nuts or don\u2019t like them, this will completely skip past you and I get that. For me, however, almond exists in Bakewell themed recipes<\/a> and ideas and this is one of my favourite things EVER. Almond is also just absolutely cracking without being in Bakewell.<\/p>\n

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Almond filling<\/h3>\n

So, the filling for these cookies is optional. You can skip this part if you are not fussed, and just make the cookies themselves – and that is totally okay. However, I would personally say these are SO MUCH BETTER with this filling. The filling is basically a frangipane filling, that you prep before you start the cookie dough.<\/p>\n