Almond Croissant Cookie (cake mix hack!)

almond croissant cookies laid out on blue serving plate.

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Almond Croissant Cookie (cake mix hack!)

All the flavors of an almond croissant packed into a thumbprint cookie. Buttery yellow cake mix dough, creamy almond frangipane filling, and a crunchy almond-turbinado crust. No one will believe you this almond croissant cookie is made from cake mix!

Prep Time25

Cook Time15

Total Time40

Course: Dessert

Cuisine: American

Servings:

Author: Maryanne Cabrera

Equipment

food processor
scoop #24

Ingredients

Cookie

13.25 oz yellow cake mix box Betty Crocker brand preferred*
½ cup unsalted butter (113 g) melted, slightly cooled
2 large eggs
¼ teaspoon almond extract
¾ teaspoon pure vanilla extract

Frangipane Filling

7 oz almond paste Trader Joe's preferred*
1 large egg
2 Tbsp unsalted butter (28 g) room temp, softened

Coating

1 ½ cup sliced almonds (130 g) lightly toasted*
2 Tbsp turbinado sugar
2 Tbsp unsalted butter (28 g) melted

Instructions

Cookie Dough:

Prep. Preheat oven to 350°F (175°C). Line baking sheet with parchment paper. (Lightly toast sliced almonds and cool).
Mix. In a large bowl, combine dry cake mix, melted butter, eggs, and extracts. Stir until a thick dough forms. The dough will be very sticky and tacky.
Rest Dough. Let the dough rest uncovered for about 10-15 minutes. Mix together filling during this time.

Filling:

Process. Use a food processor to mix together almond paste, butter, and eggs until smooth. Set aside until ready to assemble.*

Assembly:

Portion Dough. Using a #24 cookie scoop, portion the dough onto a parchment-lined baking sheet. Let the scooped dough sit uncovered for 10 minutes. This allows the exterior to form a slight skin, making the dough much easier to handle.
*To test if the dough is ready: lightly press a finger into one portion. If it no longer sticks, you're good to go. If it still sticks, wait another 5–10 minutes.
Coat Bottoms. Working one at a time, pick up each dough portion. The bottom will be slightly sticky. Dip the sticky bottom into a plate of sliced almonds, then into a plate of turbinado sugar. Place almond-side down on the parchment-lined baking sheet, spacing each portion about 2 inches apart.
Indent. Use the rounded bottom of a 1-tablespoon measuring spoon to press a deep well into the center of each cookie.
Fill. Spoon or pipe about 1 tablespoon of frangipane filling into each cavity.
Finish. Brush melted butter over the filling and exposed cookie dough. Top with additional sliced almonds and a sprinkle of turbinado sugar. Bake immediately, or freeze unbaked cookies on the sheet for later. (See make-ahead notes.)

Bake:

Bake. For deeper browning, brush an additional layer of melted butter over the assembled cookies. Bake on the center rack of a preheated oven for 15 minutes, rotating the pan halfway through for even baking.
Cool. Cookies will be fragile straight out of the oven. Let them rest on the hot baking sheet for 5 minutes, then carefully transfer cookies to a wire rack. Leaving cookies on a hot surface too long will cause the bottoms to steam and lose their crispness.
Serve. Once fully cooled, dust with powdered sugar and enjoy.

Notes

Equipment: Food processor is necessary to make the thick and creamy filling.

Storage: Keep in a covered container at room temperature for up to 3 days.

Make Ahead & Freezing:

Assemble the cookies completely (filling, butter, almonds, sugar). Place on a parchment-lined baking sheet and freeze until solid, about 3–5 hours. Transfer to a zip-top freezer bag or airtight container and freeze for up to 2 months.
When ready to bake, go straight from freezer to oven (no thawing needed). Follow the same baking instructions, adding 2 extra minutes to the bake time.

Nutrition