Almond Croissant Cookies
These almond croissant cookies bring all the buttery, bakery-style goodness of a classic almond croissant into a soft, chewy cookie. Made with natural sliced almonds, they’re filled with rich almond flavor and finished with a delicate crunch, creating the perfect balance of tender, buttery, and nutty in every bite.
Ingredients:
- 3/4 cup Salted Butter, softened
- 3/4 cup Brown Sugar
- 1/2 cup White Sugar
- 2 Eggs
- 1 tsp Vanilla Extract
- 1 tsp Almond Extract
- 2 1/2 cups Flour
- 1 tsp Cornstarch
- 1/2 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 1/4 cup Natural Sliced Almonds
- Powdered sugar to dust
Instructions:
- In a large mixing bowl or stand mixer, beat together butter and sugars until creamy. Add in eggs and extracts and continue to beat. Set aside.
- In a medium sized bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt. Add dry ingredients to wet ingredients, mixing well until all combined. Fold in 1/4 cup sliced almonds.
- Refrigerate dough for at least 60 minutes.
- When ready to bake, preheat oven to 350F.
- Scoop dough using a small cookie scoop and place onto cookie tray. Lightly press and add additional sliced almonds on top of each cookie.
- Bake for 8 minutes or until just slightly golden on the bottom edge.
- Let cool completely before dusting with powdered sugar.
- Enjoy!
