Comments on: Almond Croissant Cookies!

By: Tiffanie

Tiffanie — Fri, 07 Nov 2025 17:44:10 +0000

In reply to Julie. Is ground almonds the same as almond flour?

By: Jill

Jill — Mon, 27 Oct 2025 23:29:29 +0000

Is this cookie not begging to be pressed in the middle once out of the oven, filled with a little raspberry jam, so that it can be a Raspberry Bakewell cookie?

By: Moji

Moji — Wed, 15 Oct 2025 00:48:32 +0000

Marvellous recipe! made these today and everyone loved them.
Chilled both, the paste and the dough overnight, portioned them into 12 cookies (66g/ cookie dough and 31g almond paste) baked cookies came to 94g each.
I had to bake them for around 20 minutes (190 C) and flatten them slightly 5 minutes before they were done. Mine were domed shaped, due to long chilling time. The end result was beautiful cookies and scrumptious.
Your recipe is beautifully written and works perfect! After over a decade baking and cooking, I did not have to adjust your recipe. Well done! and thanks for sharing your recipe.

By: Lynne Falke

Lynne Falke — Wed, 08 Oct 2025 14:42:55 +0000

In reply to Janet. If you’re in the US they call it almond flour.

By: MaysaH

MaysaH — Sun, 05 Oct 2025 18:22:53 +0000

Another amazing cookie recipe from Jane, wow! Thank you so much. These came out perfect

By: Julie

Julie — Sat, 26 Jul 2025 20:00:22 +0000

Just made these cookies, absolutely delicious 😋 will definitely be making again, thank you gor another brilliant recipe

By: Amber

Amber — Sun, 20 Jul 2025 14:47:33 +0000

Delicious!! I used up leftover homemade lemon curd in place of the frangipane to make lemon-almond cookies, topped with almond flakes and lemon sugar. Thankyou 🙂

By: renee

renee — Sat, 19 Jul 2025 23:17:33 +0000

just made this! i actually did some at half size, and those needed 17 minutes in the oven (i prefer my cookies a deeper shade of brown), while the big ones i used 18 minutes. they tasted delightful! fantastic recipe

By: Ivi

Ivi — Mon, 14 Jul 2025 09:56:20 +0000

Jane, this recipe sounds delicious! I just wanted to ask how do you freeze the baked cookies? I’ve always frozen them raw but curious to know how to freeze them once they are baked. And would they be okay to be frozen day or two after baking? Do you defrost them then in the fridge over night? Thank you 🙂

By: Sharon Skinner

Sharon Skinner — Thu, 03 Jul 2025 11:30:52 +0000

Made these today, I made 15 smaller ones out of the mixture and had half the filling leftover. Took 12 mins to cook and they are delicious.

By: Jane's Patisserie

Jane's Patisserie — Tue, 01 Jul 2025 08:41:12 +0000

In reply to Rita. Salt is definitely personal taste - but also it could be the type of salt you are using. Good quality sea salt is best in baking, table salt should be avoided as it's far stronger and not designed for it but you can easily just leave it out or use salted butter instead.

By: Rita

Rita — Tue, 01 Jul 2025 05:41:16 +0000

I have made these twice. The first time I followed the recipe and it states 1 tsp of salt which I thought seemed strange as normally it’s 1/2 tsp. These were too salty.

Second time I reduced the salt to 1/2 tsp and they were still too salty. May leave out the salt altogether if I make them again.

By: Debra

Debra — Mon, 02 Jun 2025 09:51:47 +0000

made a batch of these, they are soooooo good, definitely lived up to your billing :-). Will be adding this to my goto recipes, thank you

By: Courtney

Courtney — Fri, 30 May 2025 10:46:32 +0000

These are crispy, sweet, but not too sweet, buttery, and exactly how I imagined my favourite croissants would be if made into a cookie version 😍 thanks Jane!