Almond Croissant Cookies
User Reviews
5
Almond Croissant Cookies
Description
This recipe uses two components: an almond filling made from blanched almond flour, butter, sugar, egg yolk, and almond extract; and an almond cookie dough that blends butter, sugars, eggs, almond extract, flour, baking soda, and salt. The filling is chilled to firm it, which helps to handle and shape the cookies while keeping the filling contained during baking.
The method involves forming the dough into discs around the chilled filling, sealing edges carefully to prevent leakage, and rolling into balls for even baking. The almond extract in both dough and filling provides a distinctive nutty flavor while the powdered sugar adds a finishing touch after baking.
Using blanched almond flour ensures a smooth filling texture without the bitterness or coarse texture of skins. Sealing the dough well is critical to avoid filling leakage and maintain the desired cookie shape and softness.
Ingredients
Almond Filling:
- 3 Tablespoons butter softened, salted
- 1/2 cup sugar
- 1 large egg egg yolk only, yolk
- 1 to 1 1/2 teaspoons almond extract
- 1 teaspoon vanilla extract
- 1 1/4 cups almond flour blanched
Almond Cookie Dough:
- 1 cup butter (softened)
- 1 cup sugar
- 3/4 cup brown sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoon almond extract
- 3 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 to 3/4 cup almonds sliced
- powdered sugar
Instructions
Almond Filling:
- In a bowl, combine almond flour, sugar, butter, egg yolk, and almond extract. Mix until smooth and well combined.
- Scoop into 16 portions and place on a parchment paper-lined baking sheet. Chill the filling in the refrigerator for at least 30 minutes or the freezer for 20 minutes. This step firms up the filling, making it easier to handle and shape.
Almond Cookie Dough:
- In a mixing bowl, cream the butter, brown sugar, and sugar until light and fluffy about 3-4 minutes. Beat in the egg, egg yolk, and almond extract.
- Gradually mix in flour, baking soda, and salt until a soft dough forms.
- Preheat your oven to 350 degrees. and line baking sheets with parchment paper. Roll the dough into 16 balls. Flatten each ball into a disc and place a chilled almond filling portion in the center of each cookie.
- Fold the edges of the dough over the filling, pinching and sealing the edges completely. Gently roll the dough into a ball to ensure the filling is fully encased. Press sliced almonds on the top of each cookie dough ball. If you want a slightly flatter cookie, press down on the ball with the palm of your hand to slightly flatten it.
- Arrange the cookies on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-13 minutes or until the edges are lightly golden.
- Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. Once cooled, dust with powdered sugar.
Notes
- Use blanched almond flour for a smooth almond filling without skins.
- Chill or freeze the almond filling before assembling to make handling easier and prevent leakage.
- Seal cookie dough edges tightly around the filling to keep it completely enclosed during baking.
User Reviews
Overall Rating
5
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