Chewy Almond Croissant Cookies

If you’re a fan of almond croissants, give these Chewy Almond Croissant Cookies a try. The flavor profile is similar and the texture is pretty darn close. They’re filled with a generous amount of homemade frangipane then topped with almond slices. Finish them off with a dusting of powdered sugar and watch them disappear.

Not familiar with frangipane?

Often referred to it as almond cream, frangipane is a sweet spreadable almond cream that is used as a filling or topping in French patisserie and baked goods. It has a smooth texture and a rich, buttery, sweet almond flavor. It is not interchangeable with marzipan, which is very sweet, dense and firm, consisting of simply almonds and sugar.

What you’ll need to make the frangipane filling for your Chewy Almond Croissant Cookies…

• Unsalted butter – Melted. It is important to use unsalted butter so that the natural butter flavor shines through without the influence of added salt.
• Granulated sugar – When possible, I prefer to use organic granulated sugar. It’s less processed than conventional refined sugar, retaining some of the molasses, which contains vitamins, minerals, and antioxidants. Additionally, organic sugar is produced without synthetic pesticides or herbicides.
• Egg yolk – Using just the yolk of the egg add richness, color and smoothness to the frangipane.
• Vanilla extract – Best to use pure vanilla extract. Made from only natural vanilla beans, water and alcohol, pure vanilla extract provides a richer, deeper flavor profile with additional aromatic notes that the artificial version lacks.
• Almond extract – Pure almond extract is a highly concentrate liquid, made from the oil of bitter almonds. A small amount goes a long way. Avoid using imitation extract, which uses synthetic, laboratory-created chemicals to mimic the flavor.
• Ground almonds – Made by grinding whole almonds with their skins still on, resulting in a coarse grainy texture with little brown specks. It adds a nutty flavor to baked goods.
• Flour – Unbleached all-purpose flour is used here. I always use flour that is organic, non-GMO and free of glyphosate. My personal favorite is from a domestic company, Sunrise Flour Mill, located in Minnesota. 
• Salt – Just a pinch of finely ground table salt.

Let’s move on to the cookie dough. What you’ll need…

• Flour – Unbleached all-purpose flour is used here. I always use flour that is certified organic, non-GMO and free of glyphosate. My personal favorite is from a domestic company, Sunrise Flour Mill, located in Minnesota. Their flour tends to weigh in heavier than most, so I’ve included the weight in grams if using SFM flour.
• Baking powder – Baking powder contributes to a lighter, fluffier texture in baked goods. I use Otto’s brand. Contains no cornstarch and is non-GMO.
• Baking soda – For this recipe, you’ll need both baking soda and baking powder. The baking soda contributes to a slightly tangy flavor, while the baking powder helps to maintain a desired flavor profile. Also, the baking soda can help create a softer, chewier texture, while the baking powder contributes to a lighter, fluffier texture. It’s a true balancing act. 
• Salt – Finely ground table salt is fine.
• Unsalted butter – At room temperature. It’s important to use unsalted butter so that the natural butter flavor shines through without the influence of added salt.
• Light brown sugar – In contrast to its white counterpart, brown sugar boasts a richer, caramel-like, slightly nutty flavor due to its molasses content.
• Granulated sugar – When possible, I prefer to use organic granulated sugar. It’s less processed than conventional refined sugar, retaining some of the molasses, which contains vitamins, minerals, and antioxidants. Additionally, organic sugar is produced without synthetic pesticides or herbicides.
• Egg yolks – Using just the yolks of eggs in the mix creates softer and chewier cookies because of the extra fat.
• Pure vanilla extract – Pure vanilla extract is recommended over imitation vanilla. Made from only natural vanilla beans, water and alcohol, pure vanilla extract provides a richer, deeper flavor profile with additional aromatic notes that the artificial version lacks.
• Pure almond extract – Pure almond extract is a highly concentrate liquid, made from the oil of bitter almonds. A small amount goes a long way. Avoid using imitation extract, which uses synthetic, laboratory-created chemicals to mimic the flavor.
• Ground almonds – Made by grinding whole almonds with their skins still on, resulting in a coarse grainy texture with little brown specks. It adds a nutty flavor to baked goods. If necessary, almond flour can be used as an alternative.
• Sliced almonds – To be placed on cookies before baking.
• Powdered sugar – To sprinkle on baked cookies just before serving. Also referred to as confectioners sugar. Most products contain cornstarch as an anti-clumping agent. That can be avoided by choosing an organic product where they typically contain a healthier starch.

An important note on the flour measurements:

In baking, it’s always best to weigh your flour. If you must measure by volume, do so by gently spooning it into a cup, then sweeping off any excess.

Not all flour is equal. There are many variables ranging from the way the flour is transferred to the measuring cup to the type of flour. Another huge difference can be found between the many brands out there.

• For unbleached all-purpose white flour, the standard used by many bakers and recipe developers is 125 grams per cup.
• King Arthur Baking states that a cup weighs in at 120 grams.
• Bob’s Red Mill advises 136 grams per cup.
• Imported Italian flour weighs 150 grams per cup.
• I use Sunrise Flour Mill products for the bulk of my baking – their all-purpose flour weighs in at 145 grams per cup.

If you bake on a regular basis, weighing your ingredients as you go is a huge time-saver. It’s also a great way to guarantee excellent results each and every time.

For your go-to recipes, whether in a cookbook or on a print-out, it’s a great idea to pencil in your personal notations of the exact weight in grams along with the specific flour as you go. That way you’ll know that your homemade baked goods will be consistently good.

• Before starting on the dough, preheat the oven to 350℉.
• Position the baking rack in the center of the oven.
• Line two large baking sheets with parchment paper.
  

 

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