In case your superb date is skipping dinner and going to a number of bakeries, we’re the identical. If you cannot determine between a cookie or a pastry so that you get each, you are going to love these Almond Croissant Cookies! They’ve all of the flavors of an almond croissant with a simple (canned) frangipan filling, however in cookie type!
The feel of those almond croissant cookies is sort of a barely candy scone. The cookie is crumbly in a means that mimics a croissant that shatters while you chunk into it. The dough is made with half almond meal for this impact.
The flavour of those cookies tastes almost similar to a flaky almond croissant from the bakery! that’s as a result of we’re stuffing every cookie with a small ball of almond paste. The almond paste is in a jar that you’ll find within the baking aisle, I promise! You simply did not comprehend it was there as a result of you have not seemed for it earlier than. That’s, until you will have made my genuine kolaches and used it for a filling possibility.
Tips on how to Make Almond Croissant Cookies
We’ll make a dry, crumbly cookie dough, combine some canned almond paste with a small quantity of powdered sugar, after which stuff it inside every cookie dough ball. After a fast chill time, prime these cookies with sliced almonds (identical to almond croissants on the bakery), and bake. It is love at first chunk.
This dough relies on my hazelnut cookies, as a result of they’ve the scone-like, flaky texture that I needed right here to mimc croissants.
The Substances
- Almond Flour. This isn’t the identical as almond meal, which incorporates the skins. Almond flour is blanched (peeled) almonds floor finely right into a fluffy pale yellow powder. It is what makes the feel of those cookies crumbly and flaky.
- Flour. Common, all-purpose flour, not pastry flour.
- Sugar. One-third cup of granulated white sugar.
- Salt. A small pinch of sea salt to stability flavors.
- Baking Soda. This gives carry and fluff to our almond croissant cookies.
- Baking Powder. We’re additionally utilizing baking powder for tall cookies that do not unfold a lot. We would like these to largely maintain their form.
- Butter. Half a stick (2 ounces) of unsalted butter, saved chilly, not softened.
- Heavy Cream. Utilizing ¼ cup of heavy cream within the cookie dough is what makes these cookies gentle and flaky.
- Egg Yolk. Simply the egg yolk, not your complete egg, please! Save the egg white to make my banana sheet cake subsequent time.
- Sliced Almonds. I am utilizing sliced almonds with the skins on them, as a result of that’s what you generally see on almond croissants on the bakery. This isn’t the identical as slivered almonds, that are peeled and thicker-sliced.
- Almond Paste. Within the baking aisle, there’s a small can or tube of almond paste. Here’s what the field appears like when it is available in a tube. Here’s what it appears like when it is available in slightly field that holds a tightly sealed silver bag. For the report, I examined this recipe with the field, and my recipe tester used the tube, so each work!
- Powdered Sugar.
The Directions
First, line a big baking sheet with parchment paper or a silicone mat. In a medium bowl, whisk collectively the almond meal, flour, sugar, salt, baking soda and baking powder.
Cube the butter into small chunks, and add it the bowl. Use your fingertips or a pastry blender to include the butter into the flour combination. The dough needs to be crumbly and the butter in regards to the measurement of rice grains while you’re achieved.
Subsequent, stir within the heavy cream and egg yolk. Observe this with the sliced almonds. Put aside within the fridge when you make the filling.
Make the almond paste filling: use a TEASPOON to make 12 balls of almond paste. Place in a bowl and blend with the powdered sugar. Use your arms to make 12 dough balls.
Take away the cookie dough from the fridge, and scoop out 1 TABLESPOON of dough. Press it barely flat, insert one of many almond paste balls. Scoop one other one tablespoon of cookie dough on prime of the almond paste ball, and use your fingers to pinch it closed.
Refrigerate the 12 dough balls for about 15-20 minutes, whereas the oven preheats to 400-degrees F. House the cookies evenly on the sheet pan, and brush with further cream and sprinkle extra sliced almonds on prime.
House the cookies evenly on the sheet pan, and brush with further cream and sprinkle extra sliced almonds on prime.
Bake for 10 minutes, and let cool for five minutes on the baking sheet earlier than transferring the almond croissant cookies to a cooling rack to chill fully earlier than serving.
These are fairly dusted with powdered sugar earlier than serving, too.
Yield: 12
Almond Croissant Cookies
Almond croissant cookies that look and style like an almond croissant! Flaky almond cookies with an almond paste frangipane middle.
Prep Time
25 minutes
Cook dinner Time
10 minutes
Further Time
20 minutes
Whole Time
55 minutes
Substances
- ½ cup (59 grams) almond meal
- ¾ cup (96 grams) all-purpose flour
- ⅓ cup sugar
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- ½ teaspoon baking powder
- 4 tablespoons (2 ounces) unsalted butter, chilly
- ¼ cup heavy cream, plus further for brushing
- 1 massive egg yolk
- ¼ cup sliced almonds, plus further for prime
- 12 teaspoons of almond paste from the field
- 3 tablespoons powdered sugar
Directions
- Line a big baking sheet with parchment paper or a silicone mat.
- In a medium bowl, whisk collectively the almond meal, flour, sugar, salt, baking soda and baking powder.
- Subsequent, cube the butter and add it to the bowl. Utilizing your fingers or a pastry blender, work the butter into the flour combination. The butter needs to be evenly included and roughly the scale of rice grains earlier than persevering with to the subsequent step.
- Stir within the heavy cream and egg yolk. Then, stir in ¼ cup of the sliced almonds. Put aside within the fridge till you end the subsequent step.
- Use a teaspoon to scoop 12 balls of almond paste from the package deal. Place them in a bowl and use a fork to mash them up. Add the powdered sugar and blend till mixed.
- Use the identical TEASPOON scoop to make 12 balls of almond paste combination, and set them apart.
- Take away the cookie dough from the fridge, and scoop out 1 TABLESPOON of cookie dough. Add a ball of almond paste within the middle, after which prime with one other 1 tablespoon of the cookie dough. So, every cookie is 2 tablespoons of dough with a teaspoon of the almond paste combination within the middle. Roll right into a ball till the almond paste is totally enclosed within the dough.
Refrigerate the cookie dough balls for about 15-20 minutes, whereas the oven preheats to 400-degrees Fahrenheit. - Evenly area the twelve cookies on the baking sheet. Use a pastry brush to brush the additional heavy cream over every cookie, adopted by a sprinkling of additional sliced almonds. You may as well sprinkle coarse sugar on prime to make it tremendous fairly. Bake for 10 minutes, and let cool for five minutes on the baking sheet earlier than making an attempt to maneuver.
Vitamin Data:
Yield:
12
Serving Measurement:
1
Quantity Per Serving:
Energy: 153Whole Fats: 9gSaturated Fats: 4gTrans Fats: 0gUnsaturated Fats: 4gLdl cholesterol: 47mgSodium: 130mgCarbohydrates: 16gFiber: 1gSugar: 9gProtein: 3g
