Almond Croissant Cookies!
A combination of the viral almond croissants and my famous NYC cookies into one bake - almond frangipane stuffed NYC cookies!
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Servings: 10 cookies
Ingredients
Filling
- 175 g ground almonds
- 125 g light brown soft sugar
- 1 medium egg (or large)
- 25 g unsalted butter (melted)
- 1 tsp vanilla extract
- 1 tsp almond extract
Cooking Dough
- 150 g unsalted butter
- 125 g light brown soft sugar
- 90 g white granulated sugar
- 1 medium egg (or large)
- 1 tsp vanilla extract
- 1 tsp almond extract
- 285 g plain flour
- 75 g ground almonds
- 1.5 tsp baking powder
- 0.5 tsp bicarbonate of soda
- 1 tsp sea salt
Topping
- 50 g flaked almonds
- icing sugar
Instructions
Filling
- Add the melted butter, almonds, sugar, egg, vanilla and almond extract to a bowl and mix to a paste
- Chill in the fridge/freezer whilst you make the cookie dough
Cookie Dough
- Add the butter and sugars to a new bowl and mix
- Add the egg and vanilla extract and almond extract and mix again
- Add the flour, almonds, baking powder, bicarbonate of soda and salt and mix to a cookie dough
- Portion the filling into ten portions - I use a scoop but you can use tablespoons
- Portion the cookie dough into ten portions - they weigh about 80g each.
- Flatten a piece of cookie dough in the palm of your hands
- Add a portion of frangipane filling and wrap the cookie dough around
- Dunk the ‘top’ of the cookies into flaked almonds and place onto lined trays
- Chill the cookies in the fridge for an hour and preheat the oven to 200ºc/180ºc fan
- Bake for 11-12 minutes and then leave to cool for 30 mins. Dust with icing sugar
Notes
- These cookies are one of the best things I have ever baked - any questions, leave them below.
- These cookies will last for 3-4+ days at room temperature
- You can freeze the baked cookies for 3+ months
- The raw cookie dough will last 48 hours in the fridge before baking
- The raw cookie dough can also freeze for 3+ months. You just need to add 1-2 minutes baking time to bake from frozen