Almond Chocolate Croissant Cookies (Print Version)
# Ingredients:
→ Cookie Base
01 -
2 ½ cups gluten-free flour or all-purpose flour
02 -
⅓ cup light brown sugar, packed
03 -
⅓ cup granulated sugar
04 -
½ tsp kosher salt
05 -
1 tsp almond extract
06 -
1 tsp vanilla extract
07 -
1 egg
08 -
1 cup butter, room temperature
09 -
2 tsp cornstarch
10 -
½ tsp baking soda
→ Filling
11 -
7 oz almond paste
12 -
⅛ cup hot water
13 -
2 egg yolks
14 -
¼ cup dark chocolate or semi-sweet chocolate chips
→ Topping
15 -
1 cup sliced almonds
16 -
Powdered sugar for dusting
# Instructions:
01 -
Preheat the oven to 350°F (175°C).
02 -
In a mixing bowl, combine the sugars and butter. Mix on high for 5 minutes until creamy. Mix in the egg, almond extract, and vanilla extract until smooth.
03 -
In a separate bowl, whisk together the flour, salt, cornstarch, and baking soda.
04 -
Add the dry ingredients to the wet ingredients and mix until just incorporated. Place the dough in the freezer for 20 minutes to firm up.
05 -
Line 2 cookie sheets with parchment paper.
06 -
Using a 2-inch ice cream scoop, portion equal-sized cookies onto the prepared cookie sheets. Create a well in the center of each cookie without pressing down to the parchment paper.
07 -
In a food processor, blend together the almond paste, egg yolks, and hot water until smooth.
08 -
Sprinkle a few chocolate chips into each cookie well, then fill with approximately 1½ tablespoons of almond paste mixture per cookie.
09 -
Sprinkle sliced almonds on top of each cookie.
10 -
Bake for 13-16 minutes until the edges are slightly golden brown.
11 -
Remove from the oven and allow to cool completely.
12 -
Dust with powdered sugar before serving.
# Notes:
01 -
These cookies combine the flavors of chocolate croissants and almond pastries in a cookie form.
02 -
For best results, ensure the butter is truly at room temperature for proper creaming with sugar.