Almond Croissant Cookies
Ingredients
For the cookies
1 cup (226 g) unsalted butter, softened
¾ cup (150 g) granulated sugar
½ cup (100 g) light brown sugar, packed
1 large egg
1 tsp vanilla extract
1 tsp almond extract
2 cups (250 g) all-purpose flour
1 tsp baking powder
¼ tsp salt
¾ cup (75 g) almond flour
For the almond filling
½ cup (100 g) almond flour
¼ cup (50 g) granulated sugar
2 tbsp unsalted butter, softened
1 egg yolk
½ tsp almond extract
1 tbsp all-purpose flour
For topping
½ cup sliced almonds
Powdered sugar, for dusting
Instructions
Make the almond filling: In a small bowl, mix almond flour, sugar, softened butter, egg yolk, almond extract, and flour until a thick paste forms. Set aside.
Make the cookie dough: Beat the softened butter, granulated sugar, and brown sugar until light and creamy, about 2–3 minutes.
Beat in the egg, vanilla, and almond extract.
In another bowl, whisk together flour, baking powder, salt, and almond flour. Gradually add the dry ingredients to the butter mixture and mix just until combined.
Cover the dough and refrigerate for 30–45 minutes.
Shape: Heat oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop about 1½ tablespoons of dough and flatten slightly. Place about 1 teaspoon of almond filling in the center. Fold the cookie dough around the filling and gently roll into a ball.
Place cookies about 2 inches apart on the baking sheet. Gently flatten the tops and press a few sliced almonds over each cookie.
Bake for 11–14 minutes, until the edges are lightly golden but the centers still look slightly soft.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Dust generously with powdered sugar before serving.
