4.9 stars (based on 35 reviews)
If you love almond croissants
And you love a good sugar cookie
This is the perfect hybrid of two amazing baked goods
Almond Croissant Cookies
Recipe
-
Prep Time: 15 min
- 1 cup unsalted butter (227 grams), very soft
- 1 cup granulated sugar (200 grams)
- 1 cup light brown sugar (packed) (220 grams)
- 1 tsp pure vanilla extract (5 grams)
- 1/4 tsp almond extract (1 gram)
- 1 large egg (50 grams)
- 1 large egg yolk (18 grams)
- 3 cups all-purpose flour (spooned & leveled): (375 grams)
- 1 tsp cornstarch (3 grams)
- 1 tsp baking soda (5 grams)
- 1/2 tsp baking powder (2 grams)
- 1/2 tsp sea salt (3 grams)
- 1 cup fine almond flour (spooned and leveled) (96 grams)
- 1/4 cup + 1tbsp granulated sugar (62 grams)
- 1/2 of 1 whisked egg (about 25 grams)
- 1 1/2 tbsp melted unsalted butter (about 21 grams)
- 1/4 tsp almond extract (about 1 gram)
- pinch of salt
- When measuring your flour, be sure not to scoop your measuring cup into the flour (that is too much flour!) You want to spoon your flour into your measuring cup (spoonful by spoonful) until the cup is full. Then use a knife to scrape off the top, excess flour. This tip will ensure that you are not using too much flour in your recipes.
- Chilling cookie dough is a sure way to improve the flavor of your cookies! The chilling process allows the flour to moisten and the sugars and butter to get acquainted… which creates an almost butterscotch/caramel-like flavor to your cookies! It is heavenly! Try not to skip this step!
- When baking your cookies, try not to crowd your pan as your cookies will spread. For this recipe, I usually bake 3 cookies at a time.
- I often bake ugly looking cookies (LOL). To avoid ugly cookies, and to create uniformed cookies, I take a cup or cookie cutter and place it over each cookie- give it a nice swirl, which helps the cookie return to a circular shape. Its a bomb technique, and no skill required!
Bake Time: 12 min
Yields: 14 large cookies, 24 medium cookies
What you need
Cookies
Almond Filling
What to do
1. Using a standup mixer with paddle attachment, mix the butter and sugars on medium speed for about 90 seconds. Add egg, egg yolk, almond and vanilla extracts. Mix on low speed until combined.
2. Sift all dry ingredients into a medium bowl. Give the dry mix a good whisk or two so everything is combined. Add the dry to your butter and sugar mixture. Mix on low until flour is barely combined.
3. At this point, I like to scoop, cover and chill my dough in the fridge for 24 hrs (*see note below). You can also bake right away if you are short on time. Using an ice cream scoop or large spoon, form dough into about 14 large cookies (or 24 medium cookies), depending on size. For the almond filling, using a hand mixer or whisk, mix butter and sugar in a medium bowl. Add the remaining ingredients and mix until everything is thoroughly combined. Scoop the mixture into balls (note: depending on how many cookies you have, you will need the same amount of almond balls). Place the almond balls on a plate and chill in the freezer for about 15 minutes. (note: If you are chilling your dough overnight, you can also make your almond balls ahead of time. You just need cover and chill them in the fridge as well.)
4.When ready to bake, preheat oven to 350 degrees. Important Note: Let your cookie dough come to almost room temp before baking. If the butter is too cold when baking, it will melt quicker than the cookie can bake! You do not need to let the almond balls come to room temperature. Place 3-4 cookies on a baking sheet lined with parchment paper.
5.Using your thumb, press each ball of dough inward and place a ball of the cold almond filling in the hole of the dough. Mold the dough around the filling, then roll the ball through the almonds. Press more almonds on top as needed.Bake for about 12 for smaller cookies, 14 – 15 minutes for larger cookies (ovens vary), or when edges browning and tops are slightly brown. (*see note about shaping cookies below). Remove from oven, add a few more almonds if you would like. Once cool, top the cookies with powdered sugar and INHALEIT!! You can store your cookies in an air tight container at room temperature for 3 days. *Pro tip: You can reheat your cookies at 350 degrees for about 10 minutes. This gives your cookies that fresh baked taste again!
If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatmaudes !! Thank you so much for stopping by and making yumminess with me!
2. Sift all dry ingredients into a medium bowl. Give the dry mix a good whisk or two so everything is combined. Add the dry to your butter and sugar mixture. Mix on low until flour is barely combined.
3. At this point, I like to scoop, cover and chill my dough in the fridge for 24 hrs (*see note below). You can also bake right away if you are short on time. Using an ice cream scoop or large spoon, form dough into about 14 large cookies (or 24 medium cookies), depending on size. For the almond filling, using a hand mixer or whisk, mix butter and sugar in a medium bowl. Add the remaining ingredients and mix until everything is thoroughly combined. Scoop the mixture into balls (note: depending on how many cookies you have, you will need the same amount of almond balls). Place the almond balls on a plate and chill in the freezer for about 15 minutes. (note: If you are chilling your dough overnight, you can also make your almond balls ahead of time. You just need cover and chill them in the fridge as well.)
4.When ready to bake, preheat oven to 350 degrees. Important Note: Let your cookie dough come to almost room temp before baking. If the butter is too cold when baking, it will melt quicker than the cookie can bake! You do not need to let the almond balls come to room temperature. Place 3-4 cookies on a baking sheet lined with parchment paper.
5.Using your thumb, press each ball of dough inward and place a ball of the cold almond filling in the hole of the dough. Mold the dough around the filling, then roll the ball through the almonds. Press more almonds on top as needed.Bake for about 12 for smaller cookies, 14 – 15 minutes for larger cookies (ovens vary), or when edges browning and tops are slightly brown. (*see note about shaping cookies below). Remove from oven, add a few more almonds if you would like. Once cool, top the cookies with powdered sugar and INHALEIT!! You can store your cookies in an air tight container at room temperature for 3 days. *Pro tip: You can reheat your cookies at 350 degrees for about 10 minutes. This gives your cookies that fresh baked taste again!
If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatmaudes !! Thank you so much for stopping by and making yumminess with me!
