Description
These Almond Croissant Cookies are buttery, flaky cookies filled with a smooth almond paste, topped with sliced almonds, and dusted with powdered sugar. Perfect for almond lovers, they combine the richness of almond flour with a tender cookie dough, creating a delightful treat reminiscent of classic almond croissants but in cookie form.
Ingredients
Almond Filling:
- 3 Tablespoons Salted Butter (softened)
- 1/2 cup Sugar
- 1 large Egg Yolk (egg yolk only)
- 1 to 1 1/2 teaspoons Almond Extract
- 1 teaspoon Vanilla Extract
- 1 1/4 cups Almond Flour (blanched)
Almond Cookie Dough:
- 1 cup Butter (softened)
- 1 cup Sugar
- 3/4 cup Brown Sugar
- 1 large Egg
- 1 large Egg Yolk
- 1 teaspoon Almond Extract
- 3 cups Flour
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1/2 to 3/4 cup Sliced Almonds
- Powdered Sugar (for dusting)
Instructions
- Prepare Almond Filling: In a bowl, combine almond flour, sugar, softened butter, egg yolk, and almond extract. Mix until smooth and well combined, creating a firm almond paste.
- Chill Almond Filling: Scoop the almond filling into 16 equal portions and place them on a parchment paper-lined baking sheet. Chill in the refrigerator for at least 30 minutes or in the freezer for 20 minutes to firm up, making it easier to handle and shape.
- Make Almond Cookie Dough: In a mixing bowl, cream the softened butter with brown sugar and sugar until light and fluffy, around 3-4 minutes. Beat in the egg, egg yolk, and almond extract until fully incorporated.
- Add Dry Ingredients: Gradually mix in the flour, baking soda, and salt to form a soft dough. Make sure the dough is well combined but avoid overmixing.
- Preheat Oven and Prepare Dough Balls: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Divide the dough into 16 equal parts, rolling each into a ball. Flatten each ball into a disc.
- Encapsulate Filling: Place one chilled almond filling portion in the center of each dough disc. Fold the edges of the dough over the filling, pinching and sealing the edges completely to encase the filling. Then, gently roll the sealed dough into a smooth ball.
- Add Almond Topping: Press sliced almonds onto the top of each cookie dough ball. To achieve a slightly flatter cookie, gently press down on the dough ball with the palm of your hand.
- Bake the Cookies: Arrange the cookies on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Bake for 10-13 minutes or until the edges turn lightly golden brown.
- Cool and Finish: Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Once cooled, dust generously with powdered sugar for a beautiful finish.
Notes
- For best results, use blanched almond flour to keep the filling smooth and free of skin pieces.
- Chilling the almond filling is crucial to prevent it from melting out during baking.
- If you prefer, you can substitute salted butter with unsalted butter and add a pinch of salt.
- Cookies can be stored in an airtight container at room temperature for up to 3 days.
- Make sure not to overbake; the cookies should be soft and tender with lightly golden edges.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
