Gluten Free Almond Croissant Cookies

Ingredients

• 70 g unsalted butter (melted and cooled until warm)
• 100 g caster sugar (superfine or granulated sugar)
• 1 egg (US large/UK medium, room temperature)
• 0.5 tsp vanilla bean paste (or 1 tsp vanilla extract)
• 0.25 tsp almond extract
• 150 g almond flour (or almond meal or finely ground almonds)
• 0.25 tsp salt
• 170 g unsalted butter (softened)
• 150 g light brown soft sugar
• 3 egg yolks (US large/UK medium, room temperature)
• 0.5 tsp vanilla bean paste (or 1 tsp vanilla extract)
• 180 g plain gluten free flour blend (Doves Farm or King Arthur GF All-Purpose recommended; avoid Measure for Measure)
• 200 g almond flour (or almond meal or finely ground almonds)
• 0.75 tsp baking powder
• 0.5 tsp xanthan gum (Omit if your gluten free flour blend already contains it)
• 0.25 tsp salt
• 100 g granulated sugar (for rolling)
• 70 g flaked almonds (for topping)

Steps

1. 1

   Adjust the oven rack to the middle position, pre-heat the oven to 350ºF (180ºC) and line two large baking sheets with parchment/baking paper.

2. 2

   In a bowl, mix together the melted butter, sugar, egg, vanilla and almond extract for the frangipane filling until well combined and smooth.

3. 3

   Add the 150g of almond flour and 1/4 tsp salt to the frangipane mixture, and mix well until smooth. Set aside until needed.

4. 4

   In a large bowl, cream together the softened butter and light brown sugar for the cookie dough until pale and fluffy using a whisk, hand mixer, or stand mixer with paddle attachment.

5. 5

   Add the egg yolks and vanilla to the creamed butter mixture, and mix well to combine.

6. 6

   In a separate bowl, whisk together the gluten free flour blend, 200g of almond flour, baking powder, xanthan gum and salt.

7. 7

   Add the dry ingredients to the wet ingredients and mix well until you get a smooth cookie dough with no flour clumps. It should be scoopable and not sticky to the touch.

8. 8

   Put the granulated sugar into a small bowl for coating.

9. 9

   Use a 2-tablespoon cookie or ice cream scoop to scoop out a portion of the cookie dough. Roll it between your palms to shape it into a ball, then roll it in the granulated sugar so it's evenly coated.

10. 10

    Place the sugar-coated cookie dough ball onto the lined baking sheet, and use a 1-tablespoon measuring spoon to make an indent in the centre immediately while the dough is pliable.

11. 11

    Repeat with the rest of the cookie dough (20-22 cookies total), spacing them at least 2 inches (5cm) apart on the baking sheets.

12. 12

    Transfer the almond frangipane filling to a piping bag with its end cut off and fill each indent to the brim; it is okay if it forms a small mound.

13. 13

    Sprinkle the tops of the cookies generously with the flaked almonds.

14. 14

    Bake the cookies at 350ºF (180ºC) for 12-14 minutes or until they've spread and puffed up slightly, and they're evenly golden brown around the edges.

15. 15

    Allow the cookies to cool completely on the baking sheet; they are very fragile when hot and may break if moved too soon.

16. 16

    Serve warm or at room temperature, optionally dusted with powdered sugar.

Notes

King Arthur Gluten-Free All-Purpose Flour is recommended. Avoid King Arthur Measure for Measure (1-to-1) as it absorbs too much moisture. Cookies keep in a closed container for 3-4 days. Small cracks when indenting the dough are normal and rustic.

Nutrition per serving

• dessert
• cookie
• gluten-free
• almond
• baked
• croissant-inspired