Description
Unlock the secret to bakery-quality almond croissant cookies with this easy-to-follow recipe. These cookies boast crisp edges, chewy centers, and a rich, layered almond flavor that will impress everyone.
Ingredients
- 1 cup (226g) unsalted butter, melted and slightly cooled
- 1/2 cup (100g) granulated sugar
- 1 cup (200g) light brown sugar, packed
- 1 large egg
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 2 cups (240g) all-purpose flour
- 1/2 cup (50g) almond flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (80g) sliced or flaked almonds, toasted
- Powdered sugar for dusting (optional)
Instructions
- Preheat oven to 300°F (150°C). Spread sliced almonds on a baking sheet; toast for 5-8 minutes until golden. Cool completely.
- In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until creamy.
- Beat in the egg, then stir in almond extract and vanilla extract until well combined.
- In a separate bowl, whisk together all-purpose flour, almond flour, baking soda, baking powder, and salt.
- Gradually add dry ingredients to wet ingredients, mixing until just combined. Do not overmix.
- Cover the dough and chill in the refrigerator for at least 30 minutes, or up to 2 hours.
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Scoop rounded tablespoons of dough, roll into balls, and gently press the tops into the toasted almonds to coat.
- Place cookies 2 inches apart on prepared baking sheets.
- Bake for 10-12 minutes, or until edges are golden and centers are still slightly soft.
- Let cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely. Dust with powdered sugar if desired.
- Prep Time: 20 mins
- Cook Time: 12 mins