Almond croissant cookies from Ryan Nordheimer

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Recipe Notes

    Can substitute vanilla extract for rum.

  • EmilyR on May 07, 2026

    Somehow something was off for me… I did use browned butter for a portion of the cookie recipe (not the filling). The cookie dough was incredibly crumbly, so maybe I didn’t measure it properly. I’m partial to metric/weights so it’s no surprise it’s anyone’s guess when not using them. I would have liked to have made these a little smaller which was a challenge considering I was trying to pack the filling in (and I had left over).

  • hbakke on March 31, 2024

    Very good if you love almond (which I do). These were very large and sweet, so I may reduce the sugar and size of the cookies next time. I think they tasted best after resting for a couple hours. I would make these again.

  • cultus.girl on March 17, 2024

    While delicious the cookies are quite large and I would make smaller next time. The other information I would appreciate as part of the recipe is how long these will keep. Helen Goh is so generous with her readers in terms of storage and longevity which are so important if you want to make ahead.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.