Almond Croissant Cookies
Delicious and buttery almond croissant cookies inspired by the classic almond croissant, perfect for any time of day.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened Ensure butter is at room temperature for better mixing.
- 2 cups all-purpose flour Consider substituting some with almond flour for richer flavor.
- 1 cup powdered sugar
- 2 teaspoons almond extract
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 cup ground almonds
Toppings
- 1/2 cup sliced almonds For added crunch and visual appeal.
- 1 egg for egg wash Lightly beaten.
- optional confectioners’ sugar for dusting For serving.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Add the almond extract, vanilla extract, and salt to the mixture. Blend until well combined.
- Gradually sift the all-purpose flour into the mixture, stirring gently until a dough forms.
- Fold in the ground almonds until evenly distributed throughout the dough.
- Cover the dough with plastic wrap and refrigerate for at least 30 minutes to firm up.
Baking
- After chilling, take the dough out and scoop tablespoon-sized portions onto the prepared baking sheet.
- Lightly beat an egg in a small bowl and brush it on the tops of the cookies.
- Sprinkle the sliced almonds on top of each cookie.
- Bake for 12-15 minutes or until the edges are lightly browned and the tops are set.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
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Notes
Store cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them in a single layer and transfer to a freezer-safe bag after they're solid. They can be frozen for up to three months.