Almond Croissant Cookies
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Ingredients
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2 sticks unsalted butter, melted
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1 cup granulated sugar
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1/2 cup powdered sugar, plus more for dusting
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1 large egg
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1 teaspoon almond extract
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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3 cups all-purpose flour
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1 cup Mandelin Natural Sliced Almonds or Blanched Sliced Almonds
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8 oz. Mandelin almond paste of choice
Directions
In a large mixing bowl, add butter, granulated sugar, powdered sugar, and almond extract. Mix until combined. Mix in egg. Add in flour, baking soda, and salt and combine.
Divide the dough in half. Roll each into logs, roughly 2” in diameter. Turn on oven and refrigerate dough until oven reaches 350F.
Remove dough from refrigerator. Slice each log into eight slices. Press a slice down on the counter or a cutting board, flattening. Using a melon scooper, scoop a ball of almond paste and place in the center of the flattened dough slice. Fold the edges of the dough around the paste and form into a smooth mound. Repeat until all of your cookies are formed.
Press generous portions of almond slices on top of each cookie.
Bake eight on a cookie sheet lined with parchment paper for 12-14 minutes, or until the edges of the cookie are just brown, on the center rack. Careful not to over bake. Remove sheet from oven and place cookies on a wire rack to cool for 5 minutes. Repeat with the other eight.
Dust with powdered sugar.
Recipe Note
Yields 16 cookies