Almond Croissant Cookies

• servings: Yields: 12-16 cookies
• total time: 31 minutes

Ingredients

Cookies

1 cup unsalted butter* just melted (227 g)

1 cup granulated sugar (200 g)

1 cup light brown sugar packed (220g)

1 tsp pure vanilla extract (5 g)

1/4 tsp almond extract (1 g)

1 large egg

1 large egg yolk

3 cups all-purpose flour (spooned & leveled (*flour should not be packed, it should fit loosely into the cup. Thats why you should use a spoon to fill the cup) (375 g)

1 tsp cornstarch (3 g)

1 tsp baking soda (5 g)

1/2 tsp baking powder (2 g)

1/2 tsp sea salt (3g)

shaved, slivered almonds

Almond Filling

1 cup fine almond flour (spooned and leveled) (96 grams)

1/4 cup + 1tbsp granulated sugar (60 grams)

1/2 of 1 whisked egg (25 grams)

1 1/2 tbsp melted unsalted butter (21 grams)

1/4 tsp almond extract (1 gram)

pinch of salt

Directions

For the cookies, place butter in a saucepan over medium low heat. Let the butter melt and then let it cool. Once cool, pour into a stand mixer, fitted with paddle attachment.

Mix the butter and sugars on medium speed for about 90 seconds. *Hand mixer and/or whisk also work. Add egg, egg yolk and vanilla. Mix on low speed until combined.

Sift all dry ingredients into a medium bowl. Give the dry mix a good whisk or two so everything is combined. Add the dry to your butter and sugar mixture. Mix on low until flour is barely combined.

At this point, I like to cover and chill my dough for 24 hrs. You can also bake right away. For the almond filling, using a hand mixer or whisk, mix butter and sugar in a medium bowl. Add the remaining ingredients and mix until everything is thoroughly combined. Scoop the mixture into 8-16 balls (note: depending on how many cookies you have, you will need the same amount of almond balls). Place the almond balls on a plate and chill in the freezer for about 15 minutes.

When ready to bake, preheat oven to 350 degrees. Important Note: Let your cookie dough come to almost room temp before baking. If the butter is too cold when baking, your cookies will spread and that is no good!

Using an ice cream scoop or large spoon, form dough into about 12-16 cookies, depending on size. Place 3-4 cookies on a baking sheet lined with parchment paper. Using your thumb, press each ball of dough inward and place a ball of the cold almond filling in the hole of the dough. Mold the dough around the filling, then roll the ball through the almonds. Place more almonds on top as needed.Bake for about 15 minutes, or when edges browning and tops are slightly brown. Remove from oven, add a few more almonds if you would like. Once cool, top the cookies with powdered sugar and INHALEIT!!