Description
These almond croissant cookies combine the soft, chewy texture of a cookie with the rich almond flavor of a bakery-style croissant. Topped with sliced almonds and a dusting of powdered sugar, they’re elegant and indulgent.
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 cup almond paste, grated or chopped
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 cup sliced almonds
- Powdered sugar, for dusting
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a mixing bowl, cream the butter and sugar until fluffy. Add egg and vanilla, mixing well.
- Stir in almond paste until fully combined.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually mix into the wet ingredients until just combined.
- Scoop dough onto prepared baking sheet and slightly flatten each ball.
- Top each cookie with sliced almonds, gently pressing them into the dough.
- Bake for 10–12 minutes, or until edges are lightly golden.
- Cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.
- Dust with powdered sugar before serving.
Notes
- Use almond paste, not marzipan, for the right texture and sweetness.
- Grate the almond paste for easier mixing.
- To toast the sliced almonds, bake them for 3–5 minutes before using.