Almond Croissant Cookies

Ingredients

Dough

• 1 cups unsalted butter, soft
• 3/4 cups light brown sugar
• 1/4 cups white sugar
• 1 egg + yolk
• 2 tsp vanilla
• 1 tsp almond extract
• 2 1/4 cups ap flour
• 1/2 tsp salt
• 1 tsp baking soda
• sliced almonds

Frangipane filling

• 1/4 cups powdered sugar
• 1/4 cups almond paste
• pinch of salt
• 1–2 tsp water (if needed)

Instructions

1. Cream together the butter and both sugars until smooth.
2. Mix in the egg + yolk, vanilla, and almond extract.
3. In another bowl whisk the flour, salt, and baking soda.
4. Add the dry ingredients to the wet mixture and fold gently; do not overmix.
5. Scoop the dough, shape into balls, and chill in the refrigerator for at least 1 hour.
6. Meanwhile, combine powdered sugar, almond paste, pinch of salt, and water to make the frangipane filling.
7. Gently wrap each chilled dough ball around a filling ball and roll in sliced almonds.
8. Bake at 350°F for 12–14 minutes, or until the edges are golden.
9. Let the cookies cool completely and dust with powdered sugar before serving.