Almond Croissant Cookies

• servings: 24 servings
• active time: 15 minutes
• total time: 1 hour 25 minutes

Ingredients

1 cup Butter (Room temperature)

1 cup Brown sugar (Packed)

½ cup Granulated sugar

1 Egg (Room temperature)

1 Egg yolk (Room temperature)

1 tsp Almond extract

2 tsp Vanilla extract

2 cups All-purpose flour

1 cup Almond flour

½ tsp Baking powder

¼ tsp Baking soda

¼ tsp Salt

1 cup Silvered almond (For rolling)

2 tbsp powdered sugar (For dusting)

Directions

Beat the room temperature butter with both sugar until creamy and smooth.

Add in the egg, yolk, vanilla and almond extract. Mix well until the mixture is evenly smooth.

Sift all dry ingredients using a spatula and gently fold them into the mixture.

Use a medium-sized ice cream scoop to make small balls of cookie dough. Roll the cookie dough balls in the silvered almond and place them on a baking sheet. Chill them for an hour.

In the meantime, preheat the oven to 350F. Line a large baking sheet with Baking Mat or parchment paper.

Place the cookie dough balls on the mat and leave two 2-inch gaps between them. Bake them for 10-12 minutes or until they look set on the edges and the almonds look slightly golden brown. Immediately after removing them from the oven, go around them to soften their edges, and top them with more almond flakes if needed.

Let them cool down on the baking sheet for 10 minutes, then transfer them to the cooling rack to cool down completely. Sprinkle their top with powdered sugar.

Nutrition

• Calories: 189 kcal
• Total Fat: 10 g
• Saturated Fat: 5 g
• Unsaturated Fat: 2.4 g
• Trans Fat: 0.3 g
• Cholesterol: 35 mg
• Sodium: 111 mg
• Total Carbohydrate: 23 g
• Dietary Fiber: 1 g
• Total Sugars: 13 g
• Protein: 3 g