Almond Croissant Cookies

27 mins
Serves 16
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Directions

  1. 1Place butter in a saucepan over medium-low heat. Let the butter melt and then let it cool. Once cool, pour it into a stand mixer fitted with a paddle attachment.
  2. 2Place butter in a saucepan over medium-low heat. Let the butter melt and then let it cool. Once cool, pour it into a stand mixer fitted with a paddle attachment.
  3. 3Place butter in a saucepan over medium-low heat. Let the butter melt and then let it cool. Once cool, pour it into a stand mixer fitted with a paddle attachment.
  4. 4Mix the butter and sugars on medium speed for about 90 seconds. Add egg, egg yolk, and vanilla. Mix on low speed until combined.
  5. 5Mix the butter and sugars on medium speed for about 90 seconds. Add egg, egg yolk, and vanilla. Mix on low speed until combined.
  6. 6Mix the butter and sugars on medium speed for about 90 seconds. Add egg, egg yolk, and vanilla. Mix on low speed until combined.
  7. 7Sift all dry ingredients into a medium bowl. Whisk the dry ingredients. Add the dry ingredients to your butter and sugar mixture. Mix on low until flour is barely combined.
  8. 8Sift all dry ingredients into a medium bowl. Whisk the dry ingredients. Add the dry ingredients to your butter and sugar mixture. Mix on low until flour is barely combined.
  9. 9Sift all dry ingredients into a medium bowl. Whisk the dry ingredients. Add the dry ingredients to your butter and sugar mixture. Mix on low until flour is barely combined.
  10. 10Chill the dough for 24 hours or bake immediately.
  11. 11Chill the dough for 24 hours or bake immediately.
  12. 12Chill the dough for 24 hours or bake immediately.
  13. 13Make the almond filling by mixing butter and sugar in a medium bowl. Add the remaining ingredients and mix until combined. Make 8–16 balls of the filling and freeze for 15 minutes. Preheat oven to 350 degrees.
  14. 14Make the almond filling by mixing butter and sugar in a medium bowl. Add the remaining ingredients and mix until combined. Make 8–16 balls of the filling and freeze for 15 minutes. Preheat oven to 350 degrees.
  15. 15Make the almond filling by mixing butter and sugar in a medium bowl. Add the remaining ingredients and mix until combined. Make 8–16 balls of the filling and freeze for 15 minutes. Preheat oven to 350 degrees.
  16. 16Form cookie dough into 12–16 balls. Press a hole into each ball and add a ball of almond filling inside. Mold dough around the filling, and then roll it in the sliced almonds. Place the cookies on baking sheet and bake for about 15 minutes.
  17. 17Form cookie dough into 12–16 balls. Press a hole into each ball and add a ball of almond filling inside. Mold dough around the filling, and then roll it in the sliced almonds. Place the cookies on baking sheet and bake for about 15 minutes.
  18. 18Form cookie dough into 12–16 balls. Press a hole into each ball and add a ball of almond filling inside. Mold dough around the filling, and then roll it in the sliced almonds. Place the cookies on baking sheet and bake for about 15 minutes.
  19. 19Once cool, top the cookies with powdered sugar.
  20. 20Once cool, top the cookies with powdered sugar.
  21. 21Once cool, top the cookies with powdered sugar.

Ingredients

  • 1 cup unsalted butter
  • 1 cup unsalted butter
  • 1 cup unsalted butter
  • 1 cup granulated sugar
  • 1 cup granulated sugar
  • 1 cup granulated sugar
  • 1 cup light brown sugar
  • 1 cup light brown sugar
  • 1 cup light brown sugar
  • 1 tsp pure vanilla extract
  • 1 tsp pure vanilla extract
  • 1 tsp pure vanilla extract
  • 0.25 tsp almond extract
  • 0.25 tsp almond extract
  • 0.25 tsp almond extract
  • 1 large egg
  • 1 large egg
  • 1 large egg
  • 1 large egg yolk
  • 1 large egg yolk
  • 1 large egg yolk
  • 3 cups all-purpose flour
  • 3 cups all-purpose flour
  • 3 cups all-purpose flour
  • 1 tsp cornstarch
  • 1 tsp cornstarch
  • 1 tsp cornstarch
  • 1 tsp baking soda
  • 1 tsp baking soda
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp baking powder
  • 0.5 tsp baking powder
  • 0.5 tsp sea salt
  • 0.5 tsp sea salt
  • 0.5 tsp sea salt
  • 1 shaved, slivered almonds
  • 1 shaved, slivered almonds
  • 1 shaved, slivered almonds
  • 1 cup fine almond flour
  • 1 cup fine almond flour
  • 1 cup fine almond flour
  • 60 grams granulated sugar
  • 60 grams granulated sugar
  • 60 grams granulated sugar
  • 0.5 whisked egg
  • 0.5 whisked egg
  • 0.5 whisked egg
  • 21 grams melted unsalted butter
  • 21 grams melted unsalted butter
  • 21 grams melted unsalted butter
  • 0.25 tsp almond extract
  • 0.25 tsp almond extract
  • 0.25 tsp almond extract
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 powdered sugar
  • 1 powdered sugar
  • 1 powdered sugar

Equipment

saucepanstand mixerpaddle attachmenthand mixerwhiskmedium bowlbaking sheetparchment paperice cream scooplarge spoon