Almond Croissant Cookies

Ingredients

• 115 g Unsalted butter (softened)
• 100 g Granulated sugar
• 1 Egg (large, room temperature)
• 1 tsp Almond extract
• 150 g Almond flour (super-fine)
• 120 g Gluten-free flour blend (or all-purpose flour if not gluten-free)
• 0.5 tsp Baking powder
• 0.25 tsp Salt
• Frangipane filling (mixture of almond flour, sugar, butter, and egg)
• Slivered almonds (for topping)
• Powdered sugar (for dusting)

Steps

1. 1

   Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.

2. 2

   In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.

3. 3

   Add the egg and almond extract to the butter mixture, beating until well combined.

4. 4

   Whisk together the almond flour, gluten-free flour blend, baking powder, and salt.

5. 5

   Gradually add the dry ingredients to the wet ingredients, mixing until a soft cookie dough forms.

6. 6

   Scoop a portion of dough, flatten it in your palm, and place a small dollop of frangipane filling in the center.

7. 7

   Fold the dough around the filling and roll it into a ball, ensuring the filling is completely enclosed.

8. 8

   Place the cookies on the prepared baking sheet and press a few slivered almonds onto the top of each cookie.

9. 9

   Bake for 12-15 minutes, or until the edges are just lightly golden.

10. 10

    Allow the cookies to cool on the baking sheet for at least 10 minutes before transferring to a wire rack.

11. 11

    Dust the cooled cookies generously with powdered sugar before serving.

Notes

The recipe is designed to be gluten-free using a flour blend, but can be made with regular all-purpose flour if dietary restrictions are not a concern. The frangipane filling can be made ahead of time and chilled for easier handling.

Nutrition per serving

• cookies
• almond
• gluten-free
• dessert
• baking
• almond croissant
• tea time