Almond Croissant Cookies
Almond Croissant Cookies have the same flavors of a traditional buttery almond croissant that you'd get from a bakery but in a cookie form. These giant cookies are stuffed with a sweet almond filling and are so soft, chewy, and buttery.
Servings: 12 cookies
Ingredients
Almond Filling
- 1 3/4 cup almond flour
- 3/4 cup granulated white sugar
- 1 whole egg
- 2 1/2 tablespoons butter melted and cooled
- 1 1/2 teaspoons almond extract
- 1 1/2 teaspoons vanilla extract or vanilla bean paste
Cookie Dough
- 1 cup salted butter softened at room temperature
- 1/2 cup brown sugar
- 1/2 cup granulated white sugar
- 1/2 cup powdered sugar
- 1 whole egg
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup sliced almonds
- powdered sugar for the topping
Instructions
- Preheat oven to 350 degrees F and line baking sheets with parchment paper. In a medium bowl, whisk together the almond flour and sugar. Add in the egg, butter, and extracts. Stir until combined and smooth. The texture will seem a bit grainy. Place in the refrigerator.
- In a large mixing bowl with an electric hand mixer or in the bowl of a stand mixer with a paddle attachment, beat together the butter and sugars until smooth and fluffy- about 3-4 minutes.
- Add in the egg and extracts and mix until incorporated, be sure to scrape the sides of the bowl.
- Add in flour and baking soda and mix again until dough forms.
- Portion out 2.8 ounces of cookie dough per dough ball (equivalent to a regular size cookie scoop or 1/4 cup). Then portion out 2 tablespoon dough balls of the almond filling.
- Place 6 regular dough balls on prepared baking sheet and flatten with your hand. Place the almond dough ball in the center and seal the dough around it and form a ball.
- Top the dough balls with sliced almonds (you will have to press them on the dough so they stick). Bake for 17-20 minutes or just until the sides are a golden brown.
- Let the cookies cool for a few minutes and then transfer to a cooling rack. Dust the tops with powdered sugar.