Almond Croissant Cookies (Printable Version)

Tender buttery cookies with almond filling, golden edges, sliced almond topping and a light dusting of powdered sugar.

# What You'll Need:

→ Cookie Dough

01 - 1 cup (2 sticks) unsalted butter, softened
02 - ¾ cup granulated sugar
03 - 1 large egg
04 - 1 teaspoon vanilla extract
05 - 2 cups all-purpose flour
06 - ½ teaspoon baking powder
07 - ¼ teaspoon salt

→ Almond Filling

08 - 1 cup finely ground almonds (almond meal)
09 - ½ cup 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 sliced almonds
15 - Powdered sugar, for dusting

# How To Make It:

01 - Preheat oven to 350°F. 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 light and fluffy, approximately 3 minutes.
03 - Add the egg and vanilla extract to the creamed mixture. Continue mixing until fully combined and smooth.
04 - 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, cohesive dough forms. Cover and chill the dough while preparing the filling.
05 - In a small bowl, combine the finely ground almonds, granulated sugar, egg, softened butter, almond extract, and a pinch of salt. Stir until a thick, spreadable paste forms.
06 - 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 resembling a mini croissant.
07 - Arrange the shaped cookies on the prepared baking sheets, spacing them about 2 inches apart. Gently press sliced almonds onto the surface of each cookie.
08 - Bake for 13 to 15 minutes, or until the edges are lightly golden brown. Allow the cookies to rest on the baking sheets for 5 minutes before transferring to a wire cooling rack.
09 - Once the cookies have cooled completely, dust generously with powdered sugar. Serve alongside coffee or tea.

# Expert Suggestions:

01 -
  • The almond filling hidden inside each cookie tastes like the inside of a real almond croissant, rich and fragrant and completely addictive.
  • Shaping them into little crescents is surprisingly satisfying and makes you feel like you accomplished something far more complicated than you actually did.
02 -
  • If the dough feels too sticky to shape, chill it for another fifteen minutes and dust your hands lightly with flour before trying again.
  • Do not overbake these because they firm up considerably as they cool and the center should stay slightly soft.
03 -
  • Let the butter come to room temperature naturally rather than microwaving it, because softened butter creams properly and gives you that light, tender crumb.
  • Dust the powdered sugar on right before serving so it sits like fresh snow instead of melting into the cookies overnight.

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