Almond Croissant Cookies

1: For almond butter, mix butter, vanilla essence, and egg, beat until well combined.

2: Add almond powder and fold until evenly mixed, then transfer to a piping bag.

3: Shape almond butter into 20g portions and freeze for 30 minutes.

4: For the cookie dough, cream together butter, sugar, vanilla essence, and egg until creamy and pale.

5: Add dry ingredients (flour, baking soda, and salt), and stir with a spatula until well combined.

6: Chill the dough in the freezer for 30 minutes.

7: Shape 50g portions of the dough around the almond butter filling, forming a ball.

8: Add extra almond butter on top, then cover with almond slices.

9: Bake cookies at 170°C for 20-22 minutes.

10: Serve the cookies.