“Almond Croissant” Cookies
Almond Cookies Stuffed with Frangipane!
These are buttery, chewy cookies filled with almond paste and rolled in crunchy sliced almonds. A rich twist on classic bakery pastry. No laminating required!
Ingredients (use organic !):
For the Cookie Dough:
• 1 cup unsalted butter, melted and cooled (227 g)
• 1 cup granulated sugar (200 g)
• 1 cup packed light brown sugar (220 g)
• 1 tsp pure vanilla extract (5 g)
• 1/4 tsp almond extract (1 g)
• 1 large egg
• 1 large egg yolk
• 3 cups all-purpose flour, spooned & leveled (375 g)
• 1 tsp cornstarch (3 g)
• 1 tsp baking soda (5 g)
• 1/2 tsp baking powder (2 g)
• 1/2 tsp sea salt (3 g)
• Sliced almonds (for topping)
For the Almond Filling:
• 1 cup fine almond flour, spooned & leveled (96 g)
• 1/4 cup + 1 tbsp granulated sugar (60 g)
• 1/2 of 1 whisked egg (25 g)
• 1 1/2 tbsp melted unsalted butter (21 g)
• 1/2 tsp almond extract (1 g)
• Pinch of salt
Instructions:
1. Make the Cookie Dough:
• Melt butter in a saucepan (or microwave) over medium-low heat. Cool to room temp.
• In a stand mixer with the paddle attachment or using a hand mixer, combine melted butter, granulated sugar, and brown sugar. Mix for 90 seconds on medium speed.
• Add the egg, egg yolk, vanilla, and almond extract. Mix until combined.
• In a separate bowl, sift together the flour, cornstarch, baking soda, baking powder, and salt. Whisk to combine.
• Add dry ingredients to the wet and mix on low speed until just incorporated. Do not overmix.
• Cover dough and chill for at least 1 hour.
2. Make the Almond Filling:
• In a medium bowl, combine almond flour, sugar, whisked egg, melted butter, almond extract, and salt.
• Mix until smooth and thick.
• Scoop into 12–16 small balls (about 13 grams). Place on a plate and freeze for 15 minutes.
3. Assemble & Bake:
• Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
• Let cookie dough sit out until nearly room temperature.
• Scoop dough into 12–16 large balls. Press your thumb into each to create a deep indent.
• Place a frozen almond filling ball into each indent. Mold the dough around the filling to seal. The ball should be a round ball.
• Roll/press each dough ball in slivered almonds. Press additional almonds on top if desired.
• Place 4 cookies per sheet. Otherwise they might spread out and run into each other. Bake for 14–16 minutes, or until edges are golden and tops are lightly browned.
• Cool on the pan for 5 minutes, then transfer to a wire rack.
4. Finish & Serve:
• Once cool, dust cookies with powdered sugar.
• Enjoy immediately—or store in an airtight container! Best enjoyed warm :)
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