Almond Croissant Cookies (Printer-friendly)
Buttery, crescent-shaped almond cookies filled with sweet almond paste, topped with sliced almonds and powdered sugar.
# What You'll Need:
→ Cookie Dough
01 - 1 cup (2 sticks/225 g) unsalted butter, softened
02 - ¾ cup (150 g) granulated sugar
03 - 1 large egg
04 - 1 teaspoon vanilla extract
05 - 2 cups (250 g) all-purpose flour
06 - ½ teaspoon baking powder
07 - ¼ teaspoon salt
→ Almond Filling
08 - 1 cup (100 g) finely ground almonds (almond meal)
09 - ½ cup (100 g) granulated sugar
10 - 1 large egg
11 - 2 tablespoons unsalted butter, softened
12 - ½ teaspoon almond extract
13 - Pinch of salt
→ Topping
14 - ½ cup (40 g) sliced almonds
15 - Powdered sugar, for dusting
# Directions:
01 - Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
02 - In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer until pale, light, and fluffy. Add the egg and vanilla extract, mixing until fully incorporated.
03 - In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing on low speed until a soft dough forms. Cover and chill the dough while preparing the filling.
04 - Combine the finely ground almonds, granulated sugar, egg, softened butter, almond extract, and a pinch of salt in a small bowl. Stir until a thick, spreadable paste forms.
05 - Scoop approximately 1 tablespoon of dough and flatten it in the palm of your hand. Place ½ teaspoon of almond filling in the center, then fold the dough around the filling, shaping it into a crescent (croissant) form. Arrange on the prepared baking sheets.
06 - Gently press sliced almonds onto the surface of each shaped cookie, pressing lightly so they adhere to the dough.
07 - Bake for 13 to 15 minutes until the edges are golden brown. Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
08 - Once the cookies have cooled completely, dust generously with powdered sugar before serving.
# Expert Advice:
01 -
- That sweet almond paste hidden inside a tender butter cookie feels like discovering a secret with every bite.
- They look impressive arranged on a plate but come together with basic pantry ingredients and zero fancy equipment.
02 -
- If the dough gets too warm while shaping, it will stick to your hands and tear, so work quickly and return it to the fridge for ten minutes if needed.
- The filling will look like too little when you first mix it, but it spreads beautifully once enclosed in the dough.
03 -
- Chill the shaped cookies on the baking sheet for ten minutes before baking to help them hold their crescent form in the oven.
- Use a cookie scoop to portion the dough uniformly so every cookie bakes at the same rate and looks consistent on the plate.