Almond Croissant Cookies

Cookie Batter:

• 1 cup (227g) unsalted butter
• 1 TBSP milk powder (optional)
• 1/4 cup (50g) granulated or cane sugar
• 3/4 cup (155g) light brown sugar
• 1 whole egg
• 1 egg yolk
• 2 tsp pure vanilla extract
• 1/4 tsp almond extract
• 2 cups (240g) all-purpose flour spooned and leveled if not using a food scale to measure the flour
• 1/4 cup (25g) almond flour superfine blanched
• 1 TBSP cornstarch
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 3/4 tsp kosher salt

Almond Filling:

• 4 TBSP (57g) unsalted butter - softened
• 1/2 cup (60g) powdered sugar
• 1 egg yolk
• 3/4 tsp almond extract
• 1/2 tsp pure vanilla extract
• 1/2 cup (50g) almond flour superfine blanched
• 1/8 tsp kosher salt

Cookie Topping:

• 1/2 cup sliced almonds
• 1/4 cup (30g) powdered sugar

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1. Brown butter from the cookie batter ingredient list in a saucepan over medium heat until golden and nutty.* Pour into a large mixing bowl and immediately stir in the milk powder if using and set aside to cool for about 10-15 minutes till it's cool to touch.
2. While the brown butter is cooling make the almond filling. In a bowl, beat the softened butter and powdered sugar from the almond filling ingredient list until smooth, white and pale. Add the egg yolk, almond extract, vanilla extract, salt, and almond flour. Mix until creamy and cohesive. Chill the filling for at least 45–60 minutes until firm enough to scoop. Or you can portion out 1 TBSP filling and place on a parchment lined cookie sheet and place in the freezer for at least 30 mins.
3. Whisk the cooled brown butter with both sugars from the cookie batter ingredient list. Add the egg, egg yolk, vanilla, and almond extract. In a separate bowl, whisk together flours, cornstarch, baking powder, baking soda, and salt. Fold dry ingredients into the dough until just combined.
4. Chill the cookie dough for 30–45 minutes so it’s scoopable but not stiff.
5. Preheat oven to  350°F (175°C). Scoop cookie dough about 2.5 oz or 1/3 cup flatten slightly, place almond filling in the center, and wrap the dough around it. Roll gently to seal. Place sealed cookie dough on a parchment lined cookie sheet at least 2 inches apart. These are bigger bakery style cookies, you can make smaller cookies and reduce the filling per cookie.
6. Press sliced almonds on top of each cookie.
7. Bake for 11–12 minutes, until edges are set, golden brown and centers are soft to touch. Remove cookie sheet from the oven and let the cookie sit there for 5 minutes. Then transfer to a cooling rack.
8. Cool completely, then dust each cookie generously with powdered sugar.

Notes: 

*How to Brown Butter (The Right Way)

1. Place the butter in a light-colored saucepan over medium heat.
2. Let it melt completely, then continue cooking. It will begin to foam.
3. Swirl the pan or stir occasionally. Watch for golden bits forming on the bottom, keep swirling.
4. When it smells nutty and looks amber and the foaming begins to quiet down remove from heat.
5. Immediately stir in the milk powder if using and set aside to cool.

You want a golden brown color, not burnt.

**Milk Powder
Milk powder deepens the brown butter flavor, giving it that bakery-style, toasted richness. It’s usually found in the baking aisle near evaporated milk or in the international foods section.

• If you can’t find it, you can skip it.
• The cookies will still be delicious.
• You’ll simply lose a little of that layered, nutty depth.

How to Serve & Store:

• Best served the same day or next day
• Store at room temperature in an airtight container for up to 3 days
• Dust with powdered sugar just before serving

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