Almond Croissant Cookies

These Almond Croissant Cookies are a delightful treat inspired by the rich, buttery flavor of French pastries. They feature a tender, flaky texture reminiscent of croissant layers, paired with the nutty sweetness of almond filling. A dusting of powdered sugar adds a touch of elegance, making these cookies perfect for a tea party, holiday gathering, or simply savoring with your morning coffee. With their unique crescent shape and irresistible almond flavor, these cookies are a beautiful fusion of a classic croissant and a bite-sized dessert.

Ingredients

For the Dough:

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/4 teaspoon salt

For the Filling:

• 1/2 cup almond paste, crumbled
• 1/4 cup powdered sugar
• 1 tablespoon unsalted butter, softened
• 1/2 teaspoon almond extract

For Garnish:

• 1/4 cup sliced almonds
• Powdered sugar, for dusting

Instructions

1. Prepare the Dough:
   In a large bowl, cream the butter and sugar until light and fluffy. Beat in the egg and vanilla extract. Gradually add the flour and salt, mixing until a soft dough forms. Divide the dough into two disks, wrap in plastic wrap, and refrigerate for at least 1 hour.
2. Make the Filling:
   In a small bowl, mix the almond paste, powdered sugar, butter, and almond extract until smooth. Set aside.
3. Shape the Cookies:
   Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. Roll out one disk of dough on a floured surface to about 1/8-inch thickness. Use a 3-inch round cookie cutter to cut circles. Place a small dollop of the almond filling (about 1/2 teaspoon) in the center of each circle. Fold each circle in half over the filling, gently pinching the edges to seal. Bend the edges slightly to form a crescent shape.
4. Add the Topping:
   Brush the tops of the cookies lightly with water and press a few sliced almonds onto each. Place the cookies on the prepared baking sheets, spacing them about 1 inch apart.
5. Bake the Cookies:
   Bake for 12–15 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
6. Finish and Serve:
   Once cooled, dust the cookies generously with powdered sugar. Serve and enjoy!

Storage

Store the cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 1 month.