These matcha almond croissant cookies are a twist on the almond croissants. It's topped with an almond filling and sliced almonds and dusted with powdered sugar
Matcha and Almond are the perfect match of flavors and these matcha almond cookies are soft, and moist with almond frangipane in the middle topped with sliced almonds and a dusting of powdered sugar just like almond croissants.
If you love those thick, crisp, and soft on the inside cookies these are the ones for you. It's perfect for matcha lovers and is best enjoyed with a cup of coffee or tea.
I was recently inspired the other day by going to Paris baguette bakery. They had a variety of desserts and grabbed an almond croissant with a matcha latte and thought how good of a combo it would be in the form of a cookie. I love a good croissant and almond croissants are the perfect breakfast treat without it being too overwhelming sweet just like my blueberry muffin recipe. And if you looking for something a little more savory my cheddar bacon chive scones are to die for literally!
So here it is the matcha almond croissant cookie. It's buttery and full of matcha flavor and you won't need to run to the bakery to get a sweet treat. Matcha has earthy notes that go so well with Almond and create a cookie that isn't too sweet. So I would say it's the perfect treat even if it's breakfast.
About these Matcha Almond croissant cookies
Packed with flavor
Easy almond filling
Key Ingredients: Matcha Almond Croissant Cookies
Matcha Dough
- Cold Brown Butter: Try to use a higher quality butter here if you have it. My personal opinion is brown butter makes everything better. But this cookie requires COLD BUTTER!
- Flour: All-purpose flour
- Brown Sugar: I used Dark Brown Sugar in this recipe but feel free to use light brown sugar if that's what you have on hand.
- Matcha: Use pure matcha powder for the best flavor, look for a culinary or ceremonial one.
Matcha Powder
Is matcha powder and green tea powder the same thing?
Yes it is!
When it comes to baking with matcha tea powder it will all depend on the quality that you are using. There are different types of grades as far as matcha powders and you tend to want to use culinary-grade matcha or ceremonial ones depending on how much matcha flavor you want in your baked goods. Unfortunately matcha powders don't have a long shelf life, so if you do use an older matcha powder that has been in your pantry for a while you'll notice the flavor and color isn't as bright and vibrant.
Frangipane:
- Almond Flour: It adds the almond flavor and texture to these matcha almond croissant cookies Almond meal is also a great substitute for almond flour.
- Almond Extract: Gives an extra amp of almond flavor
Topping:
- Sliced Almonds: Adds flavor and crunch to the cookies, feel free to substitute with slivered almonds
- Powdered Sugar: Also known as icing sugar provides sweetness to the tops of the cookies just like an almond croissant in a bakery
How to make Matcha Almond Croissant Cookies
Browned Butter
In a small saucepan add in your butter and heat on medium. As the butter melts, it will foam and turn from a golden yellow to a light brown. You'll notice the nutty smell and brown specks form on the bottom on the pan. Once the butter gets to this level take it off the heat immediately. Pour the butter into a heat-safe bowl. Once it's at room temperature then set in the freezer or refrigerator until set.
Almond filling
In a mixing bowl, combine the almond flour, granulated sugar, softened butter, egg, and almond extract.
Mix until smooth and well combined. Set aside.
Matcha Cookie dough
Mix the flour, matcha, dark brown sugar, baking powder, and salt in a large bowl.
Take out the cold brown butter cut it into 1 in pieces and incorporate it into the dry ingredients. Mix until the mixture becomes a crumbly sand texture but with chunks of butter in the mix.
Add the eggs and vanilla extract to the mixture and beat until a dough begins to form. Divide the dough into 6 cookie dough balls
With the matcha cookie dough in your hand form a well into the center and take two tablespoons of the almond filling and place it into the center.
Press the cookies into a bowl of sliced almonds so it sticks well onto the almond filling, set aside, and assemble the remaining cookies.
Chill the cookies in the freezer for 1 hour and if time permits overnight is best.
Bake:
Preheat your oven to 375 and line a baking sheet with parchment paper.
Place the matcha cookies onto the prepared baking sheet and bake for 18 to 20 minutes or until the edges are golden brown.
Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a cooling rack to cool completely.
Once cooled, dust the cookies with powdered sugar for that classic almond croissant look.
Store cookies in an airtight container for up to 4 days. Cookies are best enjoyed on the first and second days.
Frequently Asked Questions:
Can I skip the chilling step?
- Yes you can! I know and understand it's hard to wait the cookies will taste just as delicious, but you won't have as thick of a cookie.
Must I use browned butter?
- No, just skip the brown butter step and use cold butter from the fridge.
Matcha Almond Croissant Cookies-Variations
Add white chocolate chips to the cookie dough with a white chocolate drizzle on top!
Bakers Tips:
- Don't overmix, just mix enough so there are big chunks of dough and then press them together by hand to create a ball
- Overbaking: Once the cookies are golden brown on the edges and outside let them cool before consuming. Overbaking will create a dry and hard cookie
More Recipes
Soft Matcha Almond Croissant Cookies
Ingredients
Matcha Cookie Dough
- ½ cup Brown Buter Cold
- ¼ cup Dark Brown Sugar
- ¼ cup Sugar
- 1 ½ cup All purpose flour
- 2 teaspoon Matcha Powder
- ¼ teaspoon Salt
- ½ teaspoon Baking Powder
- 2 large Eggs
- 2 teaspoon Vanilla Extract
Almond Filling
- ½ cup Almond Flour
- 3 tablespoon Butter
- ¼ cup Sugar
- 1 tablespoon All Purpose Flour
- 1 large Egg Yolk
- 1 teaspoon Almond Extract
Topping
- ½ cup Sliced Almonds
- ½ cup Powdered Sugar
Instructions
Brown Butter
- In a small saucepan add in your butter and heat on medium. As the butter melts, it will foam and turn from a golden yellow to a light brown. You'll notice the nutty smell and brown specks form on the bottom on the pan.
- Once the butter gets to this level take it off the heat immediately. Pour the butter into a heat-safe bowl. Once it's at room temperature then set in the freezer or refrigerator until set.
Almond Filling
- In a mixing bowl, combine the almond flour, granulated sugar, softened butter, egg, and almond extract.
- Mix until smooth and well combined. Set aside.
Matcha Cookie Dough
- Mix the flour, matcha, dark brown sugar, baking powder, and salt in a large bowl.
- Take out the cold brown butter cut it into 1 in pieces and incorporate it into the dry ingredients. Mix until the mixture becomes a crumbly sand texture but with chunks of butter in the mix.
- Add the eggs and vanilla extract to the mixture and beat until a dough begins to form. Divide the dough into 6 cookie dough balls
- With the matcha cookie dough in your hand form a well into the center and take two tablespoons of the almond filling and place it into the center.
- Press the cookies into a bowl of sliced almonds so it sticks well onto the almond filling, set aside, and assemble the remaining cookies.
- Chill the cookies in the freezer for 1 hour and if time permits overnight is best.
Baking
- Preheat your oven to 375 and line a baking sheet with parchment paper.
- Place the matcha cookies onto the prepared baking sheet and bake for 18 to 20 minutes or until the edges are golden brown.
- Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a cooling rack to cool completely.
- Once cooled, dust the cookies with powdered sugar for that classic almond croissant look.
Storage
- Store cookies in an airtight container for up to 4 days. Cookies are best enjoyed on the first and second days.
