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Almond Croissant Cookies

Course Cookies
Cuisine American
Keyword almonds, Butter, Cookies
Prep Time 1 hour 30 minutes
Cook Time 12 minutes
Total Time 1 hour 42 minutes
Servings 12 Cookies
Author Amy Williams mynameissnickerdoodle.com

Ingredients

FOR COOKIE DOUGH

  • 1 Cup Salted Butter Softened
  • 1 Cup Granulated Sugar
  • 1 Cup Brown Sugar
  • 1 Whole Large Egg
  • 1 Whole Large Egg Yolk Save white for filling
  • 1 tsp Pure Vanilla Extract
  • 1 tsp Pure Almond Extract
  • 1 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 3 TBPS Cornstarch
  • 2 3/4 Cups All Purpose Flour
  • 1 Cup Sliced Almonds
  • 1/2 Cup Powdered Sugar

FOR FILLING

  • 1 Cup Fine Almond Flour
  • 1/3 Cup Granulated Sugar
  • 1 Whole Large Egg White Use from cookie dough egg yolk
  • 2 TBSP Melted Butter
  • 1/4 tsp Pure Almond Extract

Instructions

FOR COOKIE DOUGH

  • In a large bowl cream together butter, brown sugar and granulated sugar for 2 minutes on medium speed.
  • Add in egg and egg yolk, vanilla extract and almond extract and mix until well blended.
  • In a separate bowl whisk together flour, cornstarch, baking powder and baking soda then slowly add to the wet ingredients.
  • Blend until the flour is just incorporated. You don't want to over mix the dough.
  • Fill with the almond filling and chill in the refrigerator for 1-2 hours.

FOR FILLING

  • In a medium bowl combine almond flour and sugar together.
  • Add in melted butter and stir to combine. Mixture will still be loose.
  • Pour in egg white and extract and mix until the filling starts coming together and can form a ball.
  • Divide up filling mixture into 12 equal pieces. Just under a tablespoon.

ASSEMBLY

  • Preheat oven to 375 degrees.
  • Pour sliced almonds onto a plate or shallow bowl.
  • Using a large cookie scoop* or 1/4 cup measuring cup, scoop up dough and form a ball then flatten out just a bit.
  • Place filling into the cookie ball and form the dough around it.
  • Roll dough ball in the sliced almonds and place onto a baking sheet evenly spaced out. 6 cookies per sheet is best because they spread slightly.
  • Bake for 12-14 minutes until just slightly golden around the edges.
  • Remove from oven and immediately reshaped into a circle if necessary. I like to use the flat edge of a butter knife to gently push the edges in.
  • Let cool for 20 minutes before dusting the tops with powdered sugar.

Notes

*Dough can be chilled for up to 24 hours in the refrigerator (covered).  Once you want to bake, let them sit at room temperture for 3o minutes before putting in the oven.