Almond croissant cookies

These are regular cookies with frangipane baked inside, sliced almonds on top, and a little powdered sugar to finish.

Method

1. Beat the butter and powdered sugar for the frangipane until smooth. Mix in the beaten egg, almond flour, plain flour, and almond extract. Spoon into 12 small portions on parchment and chill until firm enough to wrap in the dough.
2. Beat the butter and both sugars until creamy. Mix in the egg, vanilla, and almond extract. Stir in the flour, baking soda, and salt just until no dry flour remains. Chill the dough for 30 minutes.
3. Heat the oven to 180°C and line two baking trays. Divide the cookie dough into 12 pieces. Flatten each piece, put a portion of frangipane in the middle, and fold the dough around it, sealing the edges.
4. Set the cookies seam side down and well apart on the trays. Press the sliced almonds onto the tops. Bake for 15–17 minutes, until the cookies are golden and the frangipane is cooked through.
5. Cool on the trays for 10 minutes, then move to a rack. Dust lightly with powdered sugar once cool.

Notes

The frangipane quantities are a starting point; adjust them to your usual mix if you make it differently. Chill the filling before shaping so it stays inside the dough.