Almond Croissant Cookies (Print version)
Buttery crescent-shaped cookies with sweet almond filling, sliced almond coating, and golden crispy edges dusted with powdered sugar.
# What you need:
→ Dough
01 - 1 cup (225 g) unsalted butter, softened
02 - 2/3 cup (130 g) granulated sugar
03 - 1 large egg yolk
04 - 1 tsp vanilla extract
05 - 2 cups (250 g) all-purpose flour
06 - 1/4 tsp fine sea salt
→ Almond Filling
07 - 2/3 cup (70 g) almond flour
08 - 1/3 cup (65 g) granulated sugar
09 - 1 large egg white
10 - 1/2 tsp almond extract
→ Assembly & Topping
11 - 1/2 cup (55 g) sliced almonds
12 - 2 tbsp powdered sugar for dusting
# Directions:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
02 - In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, approximately 2 to 3 minutes.
03 - Mix in the egg yolk and vanilla extract until fully incorporated into the butter mixture.
04 - Add the all-purpose flour and salt to the bowl. Mix until a soft dough forms, being careful not to overmix. Cover the dough and refrigerate for 15 minutes.
05 - While the dough chills, combine the almond flour, sugar, egg white, and almond extract in a medium bowl. Stir until the mixture is smooth and thick.
06 - Divide the chilled dough into 24 equal portions. Roll each portion into a ball, then flatten into a 2-inch round disc.
07 - Place 1/2 teaspoon of almond filling in the center of each dough round. Fold and pinch the dough around the filling to seal, shaping each into a crescent form.
08 - Gently press the top of each crescent into the sliced almonds, ensuring they adhere evenly to the surface.
09 - Place the prepared cookies on the lined baking sheets, spacing them approximately 1 inch apart to allow for even baking.
10 - Bake for 13 to 15 minutes, or until the edges are golden brown and the bottoms are lightly browned.
11 - Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
12 - Once fully cooled, lightly dust the cookies with powdered sugar just before serving.
# Expert advice:
01 -
- The dough comes together in minutes but bakes into something that tastes like you spent all day working on it
- That almond filling is the same one pastry chefs use, tucked inside a tender buttery cookie that somehow feels lighter than it should
02 -
- Chilling the dough is non negotiable, otherwise the butter gets too warm and the cookies spread into flat puddles instead of holding their shape
- The almond filling will seem thick and sticky but that is exactly right, a thinner filling would leak out during baking
03 -
- If the almond extract tastes too strong, substitute half with vanilla for a more mellow flavor profile
- Room temperature ingredients make all the difference in achieving that perfectly creamy dough texture