Almond Croissant Cookies

Cookie Batter:

• 1 cup (227g) unsalted butter
• 1 TBSP milk powder
• 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 sugar
• 1/8 tsp kosher salt

Cookie Topping:

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

‍

1. Brown butter from the cookie batter ingredient list in a saucepan over medium heat until golden and nutty.*
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 foam, then quiet.
3. Swirl the pan occasionally. Watch for golden bits forming on the bottom.
4. When it smells nutty and looks amber, remove from heat.
5. Immediately stir in the espresso powder and milk powder.

You want golden, not burnt. Think toasted hazelnut, not coffee ash.

**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. Just add 1 TBSP room temp milk to the wet batter.
• The cookies will still be delicious.
• You’ll simply lose a little of that layered, nutty depth.

Think of it as a flavor amplifier, not a requirement.

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

‍