Almond Croissant Cookies (Printable version)
Golden, buttery almond croissant cookies filled with sweet almond paste; crisp edges and tender centers.
# What you'll need:
→ Cookie Dough
01 - 1 cup (225 g) unsalted butter, softened
02 - ¾ cup (150 g) granulated sugar
03 - 1 large egg
04 - 1 tsp vanilla extract
05 - 2 cups (250 g) all-purpose flour
06 - ½ tsp baking powder
07 - ¼ tsp salt
→ Almond Filling
08 - 1 cup (100 g) finely ground almonds (almond meal)
09 - ½ cup (100 g) granulated sugar
10 - 1 large egg
11 - 2 tbsp unsalted butter, softened
12 - ½ tsp almond extract
13 - Pinch of salt
→ Topping
14 - ½ cup (40 g) sliced almonds
15 - Powdered sugar, for dusting
# Directions:
01 - Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
02 - In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer until the mixture becomes light and fluffy, approximately 3 minutes.
03 - Add the egg and vanilla extract to the creamed butter mixture. Beat until fully combined and smooth.
04 - In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing on low speed until a soft dough forms. Cover and chill the dough while preparing the almond filling.
05 - In a small bowl, combine the finely ground almonds, granulated sugar, egg, softened butter, almond extract, and a pinch of salt. Mix thoroughly until a thick, spreadable paste forms.
06 - Scoop approximately 1 tablespoon of chilled dough and flatten it in the palm of your hand. Place ½ teaspoon of almond filling in the center, then fold the dough around the filling, gently shaping it into a crescent to resemble a miniature croissant.
07 - Arrange the shaped cookies on the prepared baking sheets, spacing them about 2 inches apart. Gently press sliced almonds onto the surface of each cookie.
08 - Bake for 13 to 15 minutes, or until the edges are golden brown. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
09 - Once the cookies have cooled completely, generously dust with powdered sugar before serving.
# Expert Advice:
01 -
- That buttery croissant taste comes through without the faff of laminating dough for three hours.
- The almond filling hidden inside each cookie is a genuine surprise that makes people reach for a second one before finishing the first.
02 -
- Chilling the dough for even fifteen minutes makes it far easier to handle and prevents the cookies from spreading into sad little puddles.
- Do not overbake these because they continue firming up on the hot baking sheet after you pull them from the oven.
03 -
- Use a small cookie scoop to portion the dough so every cookie is the same size and bakes evenly.
- The almond filling is easier to work with if you chill it for ten minutes before stuffing the cookies, since it firms up just enough to scoop cleanly.