Almond Croissant Cookies | Martin Praja

Martin Praja

Name: Almond Croissant Cookies
Prep time: 30 min
Cook time: 22 min
Total time: 52 min
Yield: 12
Ingredients: vanilla essence; Crunch Easter Flatback Egg; Morton Iodized Salt, 26 Ounce; Land O Lakes Butter, with Olive Oil & Sea Salt; Arm & Hammer Fridge-N-Freezer Baking Soda; C&H Premium Pure Cane Light Brown Sugar; Cake Mate Sugar, Blue; O Organics Sugar, Organic, Powdered; Gold Medal All Purpose Flour with Resealable Bag; Fresh Gourmet Almonds, Honey Roasted, Sliced; SE Grocers Oats & More Almnd

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Almond Croissant Cookies

Serves 1230 mins prep22 mins cook

Deliciously soft cookies filled with almond butter, reminiscent of an almond croissant, perfect for pairing with tea or coffee.

0 servings

What you need

fl oz vanilla essence

egg

tsp salt

Land O Lakes Butter, with Olive Oil & Sea Salt

oz butter

Arm & Hammer Fridge-N-Freezer Baking Soda

tsp baking soda

oz brown sugar

oz sugar

oz powdered sugar

Gold Medal All Purpose Flour with Resealable Bag

oz all purpose flour

Fresh Gourmet Almonds, Honey Roasted, Sliced

slice slivered almonds

oz almond meal

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Instructions

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.

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