Soft Bake Almond Croissant Sourdough Cookies.

Messy Chai & Sourdough
Jul 10
3 min read

Updated: Jul 13

If you love the rich, nutty flavor of almond croissants and the soft, chewy texture of bakery-style cookies, you’re going to fall in love with these Soft Almond Croissant Sourdough Cookies. Made with a blend of almond flour, butter, and sourdough discard, and then stuffed with delicious almond frangipani. These cookies are packed with deep flavor, a hint of tang, and a delicate, melt-in-your-mouth crumb that mimics the inside of a perfect almond croissant. (It's a hybrid between a cookie and cake)

This easy discard cookie recipe is a creative way to use up leftover sourdough starter while baking something indulgent and unique. Each bite delivers soft, golden edges and a tender almond center—plus it's topped with sliced almonds, and a dusting of icing sugar for that signature almond croissant crunch. Whether you’re a seasoned sourdough baker or just starting out, this recipe is a fun twist on both cookies and buttery almond croissants.

In this post, you’ll learn how to:

Use sourdough discard in cookies for added flavor and moisture.

Create the perfect soft-baked cookies.

These cookies make a beautiful treat for brunch, gifting, or a cozy weekend bake, and just so happen to be one of my husband's favourite things I've baked. He says they remind him of a, 'Mr Kipling almond bar'. Quite the compliment I'd say...

Scroll down for the full recipe, and tips.

INGREDIENTS

Makes 10 large cookies

110g softened room temperature butter - unsalted
130g light muscovado sugar
50g White sugar
1x egg
2x capfuls of almond extract
100g sourdough discard - active is fine also
240g plain flour
60g ground almonds
1x heaped tsp baking powder
1/2 tsp baking soda
Pinch of sea salt

Frangipani filling

50g softened room temperature butter
70g golden granulated sugar
2x capfuls of almond extract
70g ground almonds
10g plain flour
1x egg yolk
Pinch of sea salt

Toppings

3/4 cup of almond flakes
Dusting of icing sugar

METHOD

Begin by making the Frangipani.

Add all the ingredients to a bowl and thoroughly mix together until fully combined.

Wrap and put in the fridge until ready to use.

In a freestanding mixer using the paddle attachment beat the butter and sugars until smooth and fluffy.

Add in the egg and Almond extract - mix.

Add in the flour, ground almonds, salt, baking soda, and baking powder. Starting at a low speed and then increasing, beat until combined.

Add in the sourdough discard and beat until fully combined.

Chill in the fridge for 30 minutes before assembling.

Line a cookie sheer and putbto one side.

Place the flaked almonds into a bowl and put to one side.

After the 30 minute chill quickly divide the dough into 10 equal sized balls, as well as the Frangipani filling.

Place the cookie dough ball into the palm of your hand and squish into a chunky disc approximately 2 inches wide.

Place the Frangipani ball in the centre of the cookie dough disc and carefully pinch the dough around the Frangipani. Roll the cookie dough into a ball in the palm of your hands and place on lined tray.

Repeat until all are made.

Dip the top of the cookie ball into the almond flakes and pop onto the lined tray.

Chill in the fridge for 1 hour before baking in a preheated oven - 180C for 20 minutes or until the edge has started to wrinkle. (In my experience every oven is different and temperatures and cooking times may vary slightly)

Leave a 2 inch space between each cookie.

Leave to cool on the tray for a few minutes before transferring to a cooling rack to cool for 1 hour.

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