Almond Croissant Cookies

Second only to my Amped Up Peanut Butter Cup Blossoms, these were my favorite new recipe addition to our Christmas Cookie line-up. And for good reason - they're a textural jamboree! The cookie edges get nice and crisp while the center remains soft and fugdey. And the sliced almonds add the loveliest little crunch on top!

While a tad time consuming, it was fun to get my hands in the dough. And how pretty is the result? Time well spent!

Almond Croissant Cookies

Ingredients

For the almond filling

·       3 tbsp butter, softened

·       ½ cup sugar

·       1 egg yolk

·       1 ½ tsp almond extract

·       1 ¼ cup almond flour

·       Pinch of salt

For the cookie dough

·       1 cup butter, softened

·       1 cup brown sugar

·       ¾ cup sugar

·       1 egg

·       1 egg yolk

·       1 tsp almond extract

·       1 tsp vanilla extract

·       3 cups flour

·       ½ tsp baking soda

·       ½ tsp salt

·       ¾ cup sliced almonds

·       Powdered sugar

For the almond filling… thoroughly combine all of the ingredients in a medium bowl until smooth. Chill until ready to form the cookies.

For the cookie dough… cream the butter and sugars together in the bowl of a stand mixer until smooth and fluffy. Scrap down the bowl with a spatula and add the eggs and extracts. Beat the mixture until smooth. Sprinkle over the flour, baking soda and salt. Mix until the dough is just combined.

Preheat oven to 350F. Line baking sheets with parchment paper or non-stick spray.

Using a cookie scoop, form a ball of dough. Lightly grease your hands and flatten the dough ball into a thick disk. Spoon about 1 tsp of the almond filling into the center of the dough. Fold the edges of the dough over the filling and pinch together. Roll the dough into a smooth ball. Lightly flatten the dough ball and gently press a healthy pinch of almond slices onto the top of the dough.

Repeat with the remaining dough.

Bake for about 15-18 minutes until the edges are golden brown.

Allow the cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.

Once cooled, dust with powdered sugar and serve.

Makes about 30 cookies

Gluten Free Friendly!

I had greatest success with Cup4Cup gluten free flour blend.