Almond Croissant Cookies

These cookies are the perfect homage to a bakery-style almond croissant. They feature a rich, buttery cookie dough wrapped around a soft, marzipan-like almond filling, all topped with a sprinkle of sliced almonds and a dusting of powdered sugar.

Yields: Approximately 2 dozen cookies
Prep time: 25 minutes
Chill time: 1 hour
Bake time: 10-12 minutes per batch

Ingredients

For the Filling:

1 cup almond flour
½ cup granulated sugar
2 tablespoons butter, melted
1 large egg
1 teaspoon almond extract

For the Dough:

1 cup (2 sticks) unsalted butter, melted
1 cup granulated sugar
½ cup powdered sugar
1 large egg
1/2 teaspoon almond extract
3 cups all-purpose flour
1/2 teaspoon baking soda
½ teaspoon salt
½ cup sliced almonds, for topping

For Finishing:

Powdered sugar, for dusting

Instructions

1. Make the Almond Filling:

In a medium bowl, whisk together the almond flour and ½ cup granulated sugar.
Add the 2 tablespoons of melted butter, 1 egg, and 1 teaspoon of almond extract. Mix until a thick, paste-like mixture forms.
Cover the bowl and place it in the freezer for 30-45 minutes. This is a crucial step as it firms up the filling, making it much easier to handle and shape later.

2. Prepare the Cookie Dough:

In a large bowl, whisk together the melted (and slightly cooled) butter, 1 cup granulated sugar, and ½ cup powdered sugar until well combined.
Beat in the egg and ½ teaspoon almond extract.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until no dry streaks of flour remain. The dough will be soft.
Cover the dough and refrigerate for at least 30 minutes. This prevents the cookies from spreading too much.

3. Assemble the Cookies:

Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
Remove the filling from the freezer. Scoop and roll the filling into 24 small balls (about 1 teaspoon each). If it’s too sticky, lightly wet your hands.
Scoop the cookie dough into 24 portions (about 2 tablespoons each).
Flatten a portion of dough in your palm. Place a ball of almond filling in the center and wrap the dough around it, sealing it completely. Gently roll it into a smooth ball.
Place the filled cookie balls on the prepared baking sheets, about 2 inches apart. They will spread.
Gently press a few sliced almonds onto the top of each cookie.

4. Bake the Cookies:

Bake for 10-12 minutes, or until the edges are just starting to turn a light golden brown. The centers may still look slightly soft—this is perfect for a chewy cookie.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

5. Finish and Serve:

Once the cookies are completely cool, dust them generously with powdered sugar before serving.

Chef’s Tips & Notes

Don’t Skip the Chill: Chilling the filling is non-negotiable. A firm filling is the key to clean assembly. Chilling the dough ensures thick, chewy cookies.
Melted Butter: Using melted butter creates a denser, chewier cookie that mimics the texture of croissant pastry better than a creamed-butter method.
Sealing is Key: Make sure the dough is completely sealed around the filling to prevent it from leaking out during baking.
Customize It: For a flavor closer to a pain au chocolat, you can place a few dark chocolate chips in the center of the almond filling ball before wrapping it in dough.
Storage: Store cooled cookies in an airtight container at room temperature for up to 4 days. The powdered sugar dusting is best applied right before serving.

Enjoy your baking! These cookies are sure to be a hit.