Comments on: Almond Croissant Cookies!

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!

By: Kate

Kate — Wed, 28 May 2025 09:11:41 +0000

Hello! Can I make these with a wheat free flour?

By: Jane's Patisserie

Jane's Patisserie — Fri, 23 May 2025 09:15:39 +0000

In reply to Laura Head. There will be a shorter baking time (hard to say how long as it depends on how you change the size) but everything else is the same really. I don't toast them as they bake in the oven on the cookies x

By: Jasmine

Jasmine — Tue, 20 May 2025 17:48:47 +0000

Jane’s recipes never fail me but this one was exceptionally incredible!! Everything from the texture to the taste was amazing and they were loved by all who tried them!
Will definitely be making these again very soon

My only comment would be that I did have to bake these for about 20-25 minutes from frozen as opposed to 15 minutes – might just be my oven!

By: Karen

Karen — Mon, 19 May 2025 13:19:46 +0000

These are absolutely FAB-U-lousssss!!! Will definitely be making them again!! x

By: Karen

Karen — Thu, 15 May 2025 05:14:04 +0000

Hola, me preguntaba si puedo hacer adding Cranberries dehydrated and white chocolate chips ?? Hola, me preguntaba si puedo hacer un anuncio

By: Lorna

Lorna — Thu, 08 May 2025 20:48:44 +0000

These are the most amazing cookies! I love almonds and these are soooo yummy. My only problem is not scoffing the lot in one go! Thank you for this recipe- I will definitely be making these again