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* melted
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 1 tsp pure vanilla extract
- 1/4 tsp almond extract
- 1 large egg
- 1 large egg yolk
- 3 cups all-purpose flour (spooned & leveled (*see note below)
- 1 tsp cornstarch
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp sea salt
- shaved, slivered almonds
- 1 fine almond flour
- 1/4 cup + 1tbsp granulated sugar
- 1/2 of 1 whisked egg
- 1 1/2 tbsp melted unsalted butter
- 1/4 tsp almond extract
- 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: 10 min
Yields: 12-16 cookies
What you need
Cookies
Almond Filling
What to do
1. Place butter in a saucepan over medium low heat. Let the butter melt and then let it cool. Once cool, pour into a stand mixer, fitted with paddle attachment.
2. Mix the butter and sugars on medium speed for about 90 seconds. *Hand mixer and/or whisk also work. Add egg, egg yolk and vanilla. Mix on low speed until combined.
3. 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.
4. At this point, I like to cover and chill my dough for 24 hrs (*see note below). You can also bake right away. For the almond filling, mix all of the ingredients in a bowl. Scoop the mixture into 8-16 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.
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, your cookies will spread and that is no good!
5. Using an ice cream scoop or large spoon, form dough into about 12-16 cookies, depending on size. Place 3-4 cookies on a baking sheet lined with parchment paper. 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. Place more almonds on top as needed.Bake for about 15 minutes, 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!!
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. Mix the butter and sugars on medium speed for about 90 seconds. *Hand mixer and/or whisk also work. Add egg, egg yolk and vanilla. Mix on low speed until combined.
3. 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.
4. At this point, I like to cover and chill my dough for 24 hrs (*see note below). You can also bake right away. For the almond filling, mix all of the ingredients in a bowl. Scoop the mixture into 8-16 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.
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, your cookies will spread and that is no good!
5. Using an ice cream scoop or large spoon, form dough into about 12-16 cookies, depending on size. Place 3-4 cookies on a baking sheet lined with parchment paper. 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. Place more almonds on top as needed.Bake for about 15 minutes, 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!!
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!
