Almond Croissant Cookies

Who can resist the buttery, flaky goodness of a classic almond croissant? Now imagine all that deliciousness packed into a bite-sized cookie form.

That's right, we're talking about Almond Croissant Cookies – the perfect treat for almond lovers and cookie enthusiasts alike.

Almond croissants are beloved for their rich, nutty flavor and delicate pastry layers. With our Almond Croissant Cookies, you get all that flavor and more in a convenient, handheld package.

These cookies are a delightful combination of buttery dough and creamy almond filling, making them a decadent treat for any occasion. Whether enjoyed with a cup of coffee in the morning or as an afternoon snack, these cookies are sure to satisfy your sweet cravings.

Ingredients

• 2 sticks salted butter, melted (or unsalted; add extra 1/4 teaspoon of salt) 
• 1 cup + 2 tbsp granulated sugar 
• 1/2 cup powdered sugar + extra for garnishing
• 1 large egg
• 1 tsp Amoretti® Natural Almond Extract
• 1/2 tsp baking soda
• 1/4 tsp kosher salt
• 3 cups all-purpose flour
• 1 cup sliced almonds
• 2 tsp, per cookie of Amoretti® Premium Blanched Almond Paste

Directions

1. Preheat oven to 350F with a rack set in the center.

2. In a large bowl, add the melted butter, sugar, and powdered sugar. Mix with a spatula until combined. Mix in the egg, almond extract, baking soda, and salt until well-combined. Add the flour and stir until no dry spots remain.

3. Portion out the cookie dough into balls (roughly tbsp worth of dough) and set on a plate or tray.

4. Scoop 2 teaspoons worth of Amoretti® Premium Almond Paste and turn it into a semi-flat disc. You want some height but not a big ball in the center. This helps the almond paste to melt into the cookie.

5. Envelope the cookie dough around the almond filling and roll until smooth. Repeat for all dough balls. Take the ball of dough and roll around in the sliced almonds.

6.  Add half of the dough (about 8 balls of dough) to a parchment-lined baking sheet. Bake for 14-16 minutes, until the cookies are just turning golden at the edge. Repeat until no dough remains. 

7. Remove from the oven and let cool for 5 minutes. Remove cookies to a plate or wire rack. Dust with powdered sugar. 

*Recipe adapted from Ryan Nordheimer