Comments on: Almond Croissant Cookies!

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

By: Pauline Green

Pauline Green — Thu, 08 May 2025 16:15:57 +0000

Can I freeze the frangipane filling as I have some left over?

By: Jaime Meredith

Jaime Meredith — Thu, 08 May 2025 10:48:16 +0000

Oh my goodness. I made these today and they are absolutely incredible. The frangipane filling and the crunchy almonds on top make them an utterly perfect cookie. Divine.

By: Jody

Jody — Wed, 07 May 2025 15:05:28 +0000

All I can say is these are bloody delicious x

By: Laura Head

Laura Head — Wed, 07 May 2025 09:03:40 +0000

Hi Jane, this recipe looks and sounds delicious and I’m going to make it. However, I want to make much smaller cookies for my granddaughters – I know their mom would not want them to have such a huge cookie at one go. So do I have to watch out for anything in particular, do you think? I imagine I have to shorten the baking time and keep an eye on them so they don’t burn but as far as the recipe goes, that should be the same, right? And do you toast the ground almonds or almond flakes or just use them as is? Thank you for your reply.

By: Jane's Patisserie

Jane's Patisserie — Wed, 07 May 2025 08:55:36 +0000

In reply to Jo. I would suggest sticking to granulated to not change the texture or bake of the cookie, personally!

By: Jo

Jo — Tue, 06 May 2025 21:01:48 +0000

Can I use caster sugar instead of white granulated sugar?