Imported from Instagram

Almond Croissant Cookies

Name: Almond Croissant Cookies
Prep time: 45 min
Cook time: 10 min
Total time: 125 min
Yield: 12 servings
Cuisine: European
Ingredients: 150 g Plain flour; 100 g Ground almonds; 0.5 tsp Baking soda; 160 g Soft light brown sugar; 150 g Super fine white sugar; 0.25 tsp Salt; 0.5 tsp Almond extract; 0.5 tsp Vanilla extract; 1 Egg and egg yolk (Use 1 egg plus 1 egg yolk, or substitute 1 flax egg.); 165 g Unsalted butter (Melted); 40 g Flaked almonds (For rolling the tops; add more to fill gaps if desired.); 1 tbsp Icing sugar (For dusting)

Recipe by Georgina Davis @georginaelizat · Instagram

Imported by Blak Rabbit on SeeMeCook

Chewy, crisp-edged almond cookies inspired by the sweet frangipane flavor of almond croissants. They are topped with flaked almonds and finished with a dusting of icing sugar.

12 servings125 minEuropean

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Ingredients

150 g Plain flour
100 g Ground almonds
0.5 tsp Baking soda
160 g Soft light brown sugar
150 g Super fine white sugar
0.25 tsp Salt
0.5 tsp Almond extract
0.5 tsp Vanilla extract
1 Egg and egg yolk (Use 1 egg plus 1 egg yolk, or substitute 1 flax egg.)
165 g Unsalted butter (Melted)
40 g Flaked almonds (For rolling the tops; add more to fill gaps if desired.)
1 tbsp Icing sugar (For dusting)

Steps

1
Whisk the brown sugar, white sugar, melted butter, and salt together. Add the almond extract, vanilla extract, and egg plus yolk (or the flax egg alternative). Mix just until ribbons form; do not overmix.
2
Add the plain flour, baking soda, and ground almonds. Mix with a spoon until combined.
3
Chill the dough in the refrigerator for 30 minutes.
4
Use an ice cream scoop to portion the dough into 12 balls. Roll the top of each ball in the flaked almonds.
5
Freeze the cookie dough balls for 1 hour. They may be kept frozen longer if you do not want to bake all 12 at once.
6
Preheat the oven to 180°C (360°F). Line a baking tray with baking paper.
7
Arrange the dough balls on the prepared tray and bake for 10 minutes.
8
Remove the tray from the oven. Immediately circle each cookie with a bowl to round it, and add extra flaked almonds to any gaps on top if desired.
9
Leave the cookies to cool for 10 minutes, then dust with icing sugar and serve.

Notes

The source says the recipe makes 12 cookies. Extra flaked almonds for filling gaps are optional and unmeasured. The source does not specify a flax-egg recipe or the precise spacing of dough balls on the tray.