Receita Solta

Almond Croissant Cookies: Tender, Crunchy, Irresistible

Transform the elegance of an almond croissant into the practicality of a perfect cookie for any moment.

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Equipe Receita Solta

Almond Croissant Cookies: Tender, Crunchy, Irresistible
Prep Time25 min
Cook Time15 min
Servings20-24 units
DifficultyMedium
Calories200 kcal

Resumo para quem tem pressa

"Inspired by the traditional French croissant aux amandes, these buttery cookies feature a cavity filled with moist frangipane and a topping of toasted sliced almonds. A refined union of soft and crispy textures for coffee time."

Discover how to create cookies that capture all the essence and flavor of the classic almond croissant, but without the complexity of puff pastry. A delight tender on the inside, crispy on the outside, and full of almonds.

O Que Você Precisa Saber

- The buttercream beaten with refined sugar forms a structured base that supports the filling without spreading. - The frangipane topping keeps the center of the cookie moist and fragrant throughout the entire baking time. - The finishing with sliced almonds toasts at 180°C, providing intense almond aroma and superior crunchiness.

Ingredients

Essential Ingredients for Almond Croissant Cookies

  • 2 cups (240g), sifted Wheat flour type 1
  • 1 cup (226g), at room temperature Unsalted Butter
  • ¾ cup (150g) Refined Sugar
  • 1 unit, at room temperature Ovos Grandes
  • 1 teaspoon Almond Extract
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Baking Powder
  • ½ teaspoon Fine Salt
  • ¼ cup (57g), softened Unsalted Butter (for Frangipane Topping)
  • ¼ cup (50g) Refined Sugar (for Frangipane Topping)
  • ½ cup (50g) Almond Flour (for Frangipane Topping)
  • ½ unit (approximately 25g of beaten egg) Small Egg (for Frangipane Topping)
  • ½ teaspoon Almond Extract (for Frangipane Topping)
  • ½ cup Sliced Almonds (to Finish)
  • a gosto Confectioners' Sugar (for Dusting)

Instructions

Instructions: Elevating Your Cookies to Another Level

1

Initial Preparation: Start by preheating your oven to 180°C (350°F) and line two large baking sheets with parchment paper or silicone mats. This step ensures the cookies bake evenly and don't stick, making removal easier after baking. Good preparation is crucial for the success of the recipe.

2

Cookie Dough: In a large bowl, beat the butter and sugar until light and fluffy. Add the egg, almond extract, and vanilla, mixing well until incorporated. This step is essential to create the aerated and buttery base that characterizes our cookies, ensuring lightness.

3

Dry Ingredients: In another container, combine the wheat flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, beating at low speed until the dough is just combined. Avoid overmixing, as this can develop gluten, resulting in hard cookies.

4

Preparation of Frangipane: In a separate bowl, beat the softened butter with the sugar until creamy. Incorporate the almond flour, the half beaten egg, and the almond extract. Mix until the frangipane topping is homogeneous and has a pasty texture, ready to be applied to the cookies.

5

Cookie Assembly: Use a small ice cream scoop (about 1.5 tablespoons) to drop portions of cookie dough onto the prepared baking sheets. Leave a 5 cm space between each cookie. The secret to this recipe is to create a small depression in the center of each portion of dough with the back of a spoon.

6

Frangipane Application: With a teaspoon, fill the depression in each cookie with the frangipane topping. Next, generously sprinkle the sliced almonds over the frangipane. This professional technique is what gives the cookies the characteristic appearance and flavor of almond croissants.

7

Baking the Cookies: Bake for 12 to 15 minutes, or until the edges of the cookies are lightly golden and the frangipane is puffed and golden. The exact time may vary according to your oven, so be careful. Remove from the oven and transfer the cookies to a wire rack to cool completely.

8

Finishing: Once cool, sprinkle the Almond Croissant Cookies with powdered sugar. This step not only adds an elegant aesthetic touch but also an extra sweetness that perfectly complements the flavor of the almonds. Serve and enjoy this unparalleled delight.

Equipe sua Cozinha

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Chef Tips

- Use a round measuring spoon or greased thumb to create the cavity in the center of the dough before filling. - Bake only until the edges are golden and the flakes toasted, preserving the soft and fluffy center. - Sprinkle the powdered sugar only after the cookies have completely cooled so it doesn't melt on the surface.

Variations

- Place half a teaspoon of apricot or raspberry jam at the bottom of the cavity before covering with the frangipane. - Add semi-sweet chocolate chips to the basic dough to create a bitter contrast with the sweet filling. - Incorporate a pinch of ground cinnamon into the wheat flour to impart earthy autumn bakery notes.

Substitutions

- The almond flour in the frangipane can be replaced with finely ground cashew flour. - Sliced almonds can be replaced by chopped almonds or thinly sliced Brazil nuts. - Almond extract can be swapped for fine Sicilian lemon zest if you prefer citrus notes.

How to Store

Store the cookies in an airtight glass or tin jar at room temperature for up to 5 days. Keep in a dry and cool place, placing sheets of parchment paper between the layers to preserve the almond slivers.

Can You Freeze It?

The raw dough portions already assembled with the frangipane can be frozen on a baking sheet for up to 2 months. Bake the cookies directly from the freezer at 180°C, adding 3 to 4 minutes to the original oven time.

What to Serve With

Serve accompanied by a cup of pure espresso, creamy latte, or warm chamomile tea. A glass of white Port-style dessert wine also harmonizes with the buttery richness of the almonds.

Frequently Asked Questions

Why did the frangipane overflow in the roasting pan?

Place only a level teaspoon of filling into the cavity; the mixture expands slightly with the egg in the heat.

Can I make the cookies without the almond extract?

Yes, double the amount of vanilla extract if you can't find it or prefer a milder, more classic flavor.

Does the dough need to rest in the refrigerator before shaping?

If the kitchen is very hot and the dough softened, refrigerate for 15 minutes to facilitate uniform shaping.

How to keep the sliced almonds fixed on top?

Press the slivers gently onto the moist frangipane cream before placing the baking pans in the preheated oven.

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