Description
These Almond Croissant Cookies offer a delightful blend of buttery flavors and nutty almond essence. With simple preparation and indulgent filling, they’re perfect for any sweet craving!
Ingredients
Scale
- 1 cup butter salted, softened
- 1 cup granulated sugar
- 1 cup light brown sugar
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1 egg
- 1 egg yolk
- 2 cups cake flour
- 1 cup bread flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup sliced almonds
- 1 cup fine almond flour
- 1/4 cup granulated sugar
- 2 tbsp beaten egg
- 1 1/2 tbsp butter melted
- 1/2 tsp almond extract
- pinch of salt
Instructions
- Preheat the oven to 350 degrees F.
- In a stand mixer bowl with a paddle attachment, combine softened butter, brown sugar, and granulated sugar. Mix for 2 minutes until well combined.
- Add egg, egg yolk, and extracts. Mix until everything is combined.
- Incorporate the dry ingredients: cake flour, bread flour, baking powder, baking soda, and salt until just combined.
- To make the almond filling, mix melted butter with sugar, then add in 2 tablespoons of beaten egg, flour, almond extract, and salt.
- Form the mixture into 24 small balls, place them on a cookie sheet, and refrigerate for 30 minutes to firm up.
- Shape the cookie dough into 24 round balls, flatten them, place the almond filling in the center, cover with dough, and roll into a round ball.
- Roll the top of the dough ball into sliced almonds.
- Arrange the dough balls on a parchment-lined baking sheet with almond sides facing up.
- Slightly flatten the dough balls.
- Bake for 10-12 minutes until lightly golden around the edges.
- Let cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
- Dust with powdered sugar for a finishing touch, reminiscent of an almond croissant.
Notes
Make sure the butter is softened for better mixing.
Chilling the dough helps maintain shape while baking.
Feel free to adjust almond flavor to your liking or use different nuts.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg