Almond Croissant Cookies
Almond Croissant Cookies
Ingredients
For the Cookies
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 large egg
- 1 large egg yolk
- 1 tablespoon vanilla paste
- 1 1/2 cups almond flour
- 1 cup all-purpose flour
For Coating and Finishing
- 1 1/2 cups flaked almonds
- 1/4 cup powdered sugar, for dusting
Instructions
- 1
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350
- 2
In a large mixing bowl, combine the melted unsalted butter, granulated sugar, and packed light brown sugar. Mix thoroughly until well combined and smooth.
⏱️ 3 min
- 3
Add the large egg, large egg yolk, and vanilla paste to the sugar mixture. Stir until the mixture is smooth and fully incorporated.
⏱️ 2 min
- 4
Gradually add the almond flour and all-purpose flour to the wet ingredients. Mix until a cohesive cookie dough forms. Be careful not to overmix.
⏱️ 3 min
- 5
Using an ice cream scoop or your hands, scoop portions of the dough and roll them into uniform balls. The size should be roughly 1 1/2 to 2 inches in diameter.
⏱️ 4 min
- 6
Place the flaked almonds in a shallow bowl. Roll each cookie dough ball in the flaked almonds, pressing gently to ensure they are fully coated on all sides.
⏱️ 3 min
- 7
Arrange the coated cookie dough balls on the prepared baking sheet, leaving about 2 inches between each cookie. Place the baking sheet in the freezer for 30 minutes to chill the dough.
⏱️ 3 min
- 8
Bake the chilled cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set. The exact baking time may vary depending on your oven.
⏱️ 12 min•🌡️ 350
- 9
Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min
- 10
Once the cookies are completely cooled, dust them generously with powdered sugar using a fine-mesh sifter.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Almond Croissant Cookies
Ingredients
For the Cookies
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 large egg
- 1 large egg yolk
- 1 tablespoon vanilla paste
- 1 1/2 cups almond flour
- 1 cup all-purpose flour
For Coating and Finishing
- 1 1/2 cups flaked almonds
- 1/4 cup powdered sugar, for dusting
Instructions
- 1
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350 - 2
In a large mixing bowl, combine the melted unsalted butter, granulated sugar, and packed light brown sugar. Mix thoroughly until well combined and smooth.
⏱️ 3 min - 3
Add the large egg, large egg yolk, and vanilla paste to the sugar mixture. Stir until the mixture is smooth and fully incorporated.
⏱️ 2 min - 4
Gradually add the almond flour and all-purpose flour to the wet ingredients. Mix until a cohesive cookie dough forms. Be careful not to overmix.
⏱️ 3 min - 5
Using an ice cream scoop or your hands, scoop portions of the dough and roll them into uniform balls. The size should be roughly 1 1/2 to 2 inches in diameter.
⏱️ 4 min - 6
Place the flaked almonds in a shallow bowl. Roll each cookie dough ball in the flaked almonds, pressing gently to ensure they are fully coated on all sides.
⏱️ 3 min - 7
Arrange the coated cookie dough balls on the prepared baking sheet, leaving about 2 inches between each cookie. Place the baking sheet in the freezer for 30 minutes to chill the dough.
⏱️ 3 min - 8
Bake the chilled cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set. The exact baking time may vary depending on your oven.
⏱️ 12 min•🌡️ 350 - 9
Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min - 10
Once the cookies are completely cooled, dust them generously with powdered sugar using a fine-mesh sifter.
⏱️ 2 min