Description
Soft buttery almond cookies inspired by classic almond croissants, topped with toasted sliced almonds and a delicate dusting of powdered sugar for a bakery-style finish.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 1/4 cups all-purpose flour
- 1/2 cup almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup sliced almonds
- 2 tablespoons powdered sugar
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs, vanilla extract, and almond extract, then mix until fully combined.
- Stir in the all-purpose flour, almond flour, baking powder, and salt until a soft dough forms.
- Lightly toast the sliced almonds in a dry pan for 2 to 3 minutes until fragrant.
- Scoop portions of dough onto the prepared baking sheet, spacing them evenly apart.
- Gently flatten each cookie slightly and press sliced almonds onto the tops.
- Bake for 12 to 14 minutes until the edges are lightly golden while the centers remain soft.
- Allow the cookies to cool for 5 minutes on the baking sheet before transferring to a cooling rack.
- Dust with powdered sugar before serving.
Notes
- Chill the dough for 30 minutes if your kitchen is warm to prevent spreading.
- Toast the almonds before baking for deeper flavor and crunch.
- Do not overbake the cookies, the centers should remain slightly soft.
- Store in an airtight container for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 11g
- Sodium: 85mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
Keywords: almond croissant cookies, bakery style cookies, almond cookies, buttery cookies, french inspired dessert, toasted almond cookies, homemade cookies