Almond Croissant Cookies

We’ve packed the flavor and texture of an almond croissant into an amazing two-bite cookie. The cookie base has distinctly flaky layers and is a delicious cross between pie and croissant dough thanks to a high ratio of butter layered into the dough (a process called laminating). It’s the perfect foil for the rich and creamy frangipane (almond cream) filling and crunchy sliced almonds topping. A dusting of confectioners’ sugar is the perfect finishing touch for this pâtisserie-inspired treat.

subheading: Laminated Dough:

2 sticks (16 tablespoons) cold unsalted butter

2 ¼ cups all-purpose flour (see Cook’s Note)

3 tablespoons granulated sugar

½ teaspoon fine sea salt

subheading: Frangipane:

1 cup super-fine ground blanched almond flour

¼ cup all-purpose flour

4 tablespoons unsalted butter, softened

½ cup granulated sugar

½ teaspoon fine sea salt

1 large egg, at room temperature

3 large egg yolks

1 teaspoon almond extract

½ teaspoon pure vanilla extract

subheading: Garnish:

½ cup sliced almonds, blanched (not toasted)

Confectioners’ sugar, for dusting

Note: Ingredients may have been altered from the original.

Directions at foodnetwork.com

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