Description
Indulge in the irresistible flavor of almond croissants transformed into a delightful cookie. These cookies feature crisp edges, a chewy center, and a rich almond paste swirl.
Ingredients
- 1 cup (226g) unsalted butter, softened, divided
- 1 cup (120g) powdered sugar, plus more for dusting
- 8 ounces (226g) almond paste, softened
- 2 large egg yolks, at room temperature
- 1 teaspoon pure almond extract
- 2 cups (240g) all-purpose flour
- 1 large egg yolk, for egg wash
- 1 teaspoon water, for egg wash
- Sliced almonds, for garnish (optional)
Instructions
- Prepare Almond Filling: In a medium bowl, combine 4 tablespoons (56g) of the softened butter with the almond paste and 1/2 cup (60g) of the powdered sugar. Mash with a fork until a smooth, cohesive paste forms. Set aside.
- Make Cookie Dough: In a large bowl, cream the remaining 12 tablespoons (170g) softened butter with the remaining 1/2 cup (60g) powdered sugar until light and fluffy. Beat in 2 egg yolks one at a time, then the almond extract. Gradually add the flour, mixing on low speed until just combined.
- Chill Dough: Divide dough in half, flatten into discs, wrap in plastic, and chill for at least 1 hour.
- Shape Cookies: On a lightly floured surface, roll one dough disc into a 1/4-inch thick rectangle. Spread half of the almond filling evenly over the dough. Roll up tightly from one long side into a log. Repeat with remaining dough and filling. Slice logs into 1/2-inch thick rounds. Gently pinch one end of each slice to form a crescent shape, if desired.
- Egg Wash & Bake: Whisk 1 egg yolk with 1 teaspoon water for egg wash. Brush tops of cookies. Arrange on parchment-lined baking sheets. Bake at 350°F (175°C) for 12-15 minutes, until edges are golden. Cool on racks. Dust with powdered sugar and garnish with sliced almonds, if using.
- Prep Time: 30 mins
- Cook Time: 15 mins