Get ready to fall in love with these amazing almond cookies! They’re not just any cookies – they’re chewy almond cookies with a delightful surprise in the center and a sprinkle of sliced almonds on top. Plus, they’re dusted with powdered sugar for extra sweetness. It’s like having an almond croissant in cookie form!
Here’s why you’ll want to make these easy almond cookies:
- First off, they have the perfect texture. These cookies are wonderfully chewy, making every bite a delight.
- Then there’s the frangipane center. Each cookie is filled with a deliciously sweet frangipane that adds an extra layer of flavor and richness.
- And let’s not forget about the almond flavor. From the almond extract in the dough to the ground almonds and sliced almonds on top, these cookies are bursting with almond goodness.
Now, let’s gather our ingredients:
Almond Croissant Cookies
Ingredients
**For the Frangipane:**
- 3 tablespoons melted unsalted butter
- ⅓ cup granulated white sugar
- 1 egg yolk
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- ¼ cup + 2 tablespoons ground almonds
- ⅓ cup all-purpose flour
- Pinch of salt
**For the Almond Cookies:**
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup softened unsalted butter
- ¾ cup light brown sugar
- ¼ cup granulated white sugar
- 2 egg yolks
- 1 tablespoon vanilla extract
- 2 teaspoons almond extract
- ½ cup ground almonds
- ½ cup sliced almonds for topping
- Powdered sugar for dusting
Instructions
**For the Frangipane:**
- Whisk together melted butter, sugar, egg yolk, vanilla extract, and almond extract until well combined.
- Fold in ground almonds, flour, and a pinch of salt. Set aside.
**For the Almond Cookies:**
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, cream together softened butter, brown sugar, and granulated sugar until fluffy.
- Mix in egg yolks, vanilla extract, and almond extract until pale and fluffy.
- Add flour mixture and ground almonds, mixing until just combined.
- Scoop dough into balls, make an indent in each, and fill with frangipane. Top with sliced almonds.
- Bake for 12-13 ½ minutes until golden brown.
- Use a cookie cutter to shape the cookies while warm.
- Let cool, then dust with powdered sugar before serving.
- Enjoy these delicious almond cookies with a cup of coffee or tea!