Rating

Why you’ll love these cookies

These cookies are soft, sweet and have that delicious almond flavor that keeps you coming back for more! The textures of the frangipane, cookie, and slivered almonds come together to create a really complex sweet treat that you’ll crave long after you’ve finished the last bite!

Recipe notes

This won’t be the easiest recipe you’ll make. It’s not that the steps are difficult, you just have to take a few extra steps to make the filling and the cookie dough. I promise it’s worth it!
These cookie pair well with coffee – plan accordingly.
If you have extra almond filling, freeze it and save it for later or make these almond danishes!
I prefer to use salted butter. You can use either. If you only have unsalted butter, I would add in 1/2 tsp salt to the cookie dough.

What is Frangipane?

This recipe includes Frangipane – which is an almond filling used often in French baking. Do not let the fancy word intimidate you! This almond filling comes together with only a handful of ingredients. I’ve included it in these almond croissant cookies and in my almond danish recipe. I cannot wait to play with this filling more to see what other desserts I can incorporate it into!

Ingredients:

Frangipane:

1/2 cup salted butter, room temperature
1/2 cup sugar
1 cup almond flour
1/4 cup all purpose flour
1 large egg
1 tablespoon almond emulsion

Cookies:

1 cup salted butter, room temperature
3/4 cup sugar
3/4 cup brown sugar
1 egg
1 tsp almond emusion
1 tsp cornstarch
1 tsp baking soda
2 1/4 cups flour
1/2 cup slivered almonds
powdered sugar

Instructions

For the filling: cream together the butter and sugar until light and fluffy. Add in egg and extract, mix until combined. Add in your flours and mix until just combined. This filling will come together as a thick paste.
Spoon teaspoons of filling onto a piece of parchment paper. Roll into smooth balls. Place filling balls in the refrigerator while you make your cookies dough.
Pre-heat oven to 350 degrees
Cream together butter and sugars until light and fluffy
Add in egg and vanilla, mix until combined
In a separate bowl, combine all dry ingredients
Slowly add the dry ingredients into the butter mixture, mix until just combined. Do not overmix!
Remove your filling balls out of the refrigerator to have handy! Scoop cookie dough. I use a #40 cookie scoop which is 1.5 oz of cookie dough. Press ball of cookie dough into disc and press disc of cookie dough around a ball of filling. Roll until smooth.

*Press filling balls into discs of cookie dough, roll cookie dough around filling*

9. Roll cookies in slivered almonds.

*Roll your dough balls in slivered almonds*

10. Bake cookies at 350 degrees for 9 minutes. Remove from heat. Allow cookies to completely cool, and then sprinkle cookies with powdered sugar. Enjoy!

As always, please let me know what you think if you give these a try! I love hearing from you!