Cookies
Almond croissant cookies
Buttery cookies with an almond center, sliced almonds, and a little powdered sugar.
- Prep
- 30 min
- Cook
- 12–14 min
- Yield
- 12 cookies
These have the almond filling and toasted topping I like in an almond croissant, wrapped in a cookie instead of pastry.
Method
- Mix the filling ingredients into a soft paste. Divide into 12 small portions and chill until firm.
- 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.
- Heat the oven to 175°C and line two baking trays. Divide the dough into 12 pieces. Flatten each piece, put a portion of filling in the middle, and seal the dough around it.
- Set the cookies well apart on the trays, seam side down. Press sliced almonds onto the tops. Bake for 12–14 minutes, until the edges are golden and the centers still look slightly soft.
- Cool on the trays for 10 minutes, then move to a rack. Dust lightly with powdered sugar once cool.
Notes
If the filling softens while you shape the cookies, put it back in the fridge for a few minutes.