Almond Croissant Cookies

Ingredients

Ingredients

• ½ cup unsalted butter, melted & cooled
• ¾ cup brown sugar
• ¼ cup granulated sugar
• 1 large egg
• 1 egg yolk
• 1 tsp vanilla extract
• ½ tsp almond extract (don’t overdo it)
• 1½ cup all-purpose flour
• ½ tsp baking soda
• ½ tsp salt
• 4 oz almond paste, torn into small chunks
• ½ cup sliced almonds
• 1–2 tbsp coarse sugar (optional but great)
• powdered sugar for dusting

Instructions

1. In a bowl, whisk melted butter, brown sugar, and granulated sugar until glossy.
2. Whisk in egg, egg yolk, vanilla, and almond extract.
3. Sprinkle in flour, baking soda, and salt. Fold just until combined — do not overmix.
4. Gently fold in almond paste chunks (leave them uneven for gooey pockets).
5. Chill dough 20–30 minutes, just until scoopable but still soft.
6. Preheat oven to 350°F (177°C).
7. Scoop 3–4 tbsp dough per cookie.
8. Place on lined baking sheet (space well).
9. Flatten slightly with your palm.
10. Press sliced almonds on top and sprinkle with coarse sugar.
11. Bake 10–12 minutes. At minute 7, lift the pan and gently bang it once on the oven rack (creates ripples + crisp edges). Cookies should look: Edges: golden and set, Centers: pale, soft, slightly underdone.
12. Cool on pan 5 minutes only. Transfer to rack (centers will stay gooey).
13. Dust generously with powdered sugar once fully cooled.