Almond Croissant Cookies

Ingredients:

• Filling
• 1 3/4 cups (175 g) almond flour
• 3/4 cup (150 g) granulated sugar
• 1 large egg
• 2 1/2 tbsp (36 g) unsalted butter, melted
• 1 tsp vanilla extract
• 1/2 tsp almond extract


• Cookie Dough
• 1 cup (226 g / 2 sticks) unsalted butter, melted
• 2/3 cup (120 g) granulated sugar
• 2/3 cup (120 g) brown sugar, packed
• 1/2 cup (50 g) powdered sugar
• 1 large egg
• 1 large egg yolk
• 1 tsp vanilla extract
• 1 tsp almond extract
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 1/2 cups (312 g) all-purpose flour
• 3/4 cup (75 g) almond flour
• 1 cup sliced almonds, toasted
• Powdered sugar, for dusting

Directions:

1. Make the almond filling: In a medium bowl, whisk together almond flour and sugar. Add melted butter, egg, vanilla extract, and almond extract. Mix until smooth. Refrigerate for at least 10 minutes, or until ready to use.
2. Make the cookie dough: In a large bowl, whisk together melted butter, granulated sugar, brown sugar, and powdered sugar until glossy and smooth. Whisk in the egg and egg yolk until fully combined, then stir in the vanilla and almond extracts. Gently fold in the all-purpose flour, almond flour, baking soda, and salt until just combined. Do not overmix.
3. Assemble the cookies: Scoop the cookie dough into 12 portions (about 2 inches / 5 cm in diameter) and gently flatten into rounds. Scoop about 1 teaspoon of almond filling, roll into a small ball (about the size of a quarter), and place in the centre of each dough round. Wrap the dough around the filling, sealing completely, then roll into a smooth ball. Press the outside of each cookie into the toasted sliced almonds. Refrigerate the assembled cookies for 20 minutes.
4. Bake: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. Place 6 cookies per sheet, spacing evenly. Bake for 20–22 minutes, until the edges are lightly golden. Cool on the baking sheets for 10–15 minutes, then dust with powdered sugar before serving.