Almond Croissant Cookies
Directions
- 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.
- 2Mix the butter and sugars on medium speed for about 90 seconds. Add egg, egg yolk, and vanilla. Mix on low speed until combined.
- 3Sift 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.
- 4Chill the dough for 24 hours or bake immediately.
- 5Make 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.
- 6Form 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.
- 7Once cool, top the cookies with powdered sugar.
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 cup light brown sugar
- 1 tsp pure vanilla extract
- 0.25 tsp almond extract
- 1 large egg
- 1 large egg yolk
- 3 cups all-purpose flour
- 1 tsp cornstarch
- 1 tsp baking soda
- 0.5 tsp baking powder
- 0.5 tsp sea salt
- 1 shaved, slivered almonds
- 1 cup fine almond flour
- 60 grams granulated sugar
- 0.5 whisked egg
- 21 grams melted unsalted butter
- 0.25 tsp almond extract
- 1 pinch salt
- 1 powdered sugar
Equipment
saucepanstand mixerpaddle attachmenthand mixerwhiskmedium bowlbaking sheetparchment paperice cream scooplarge spoon
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