Almond Croissant Cookies

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

subheading: For the almond filling:

2 cups almond flour (200g)

¾ cup granulated sugar (175g)

1 large egg

3 tbsp unsalted butter, melted (42g)

2 tsp rum (or vanilla extract)

½ tsp almond extract

subheading: For the cookie dough:

2 sticks unsalted butter, melted (226g)

1 cup + 2 tbsp granulated sugar (220g)

½ cup powdered sugar (50g), plus more for garnishing

1 large egg

1 tsp almond extract

½ tsp baking soda

½ tsp kosher salt

3 cups all-purpose flour (390g)

1 cup sliced almonds

Directions at ryannordheimer.com

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