Almond Croissant Cookies

To make the almond filling: In a medium size bowl, add the almond flour, sugar, vanilla extract, almond extract and melted butter. With a spatula mix in the beaten egg to form a paste. Place in fridge til ready to use.

To make the cookie dough: In a large bowl, add the melted butter, caster sugar and icing sugar and mix until combined. Add the egg, almond extract, bicarbonate soda, and salt and mix until well combined. Add the flour and mix with a spatula until all the flour is incorporated and no dry spots are visible.

Form the cookies: to get uniform size cookies, we recommend weighing the cooking dough and the filling on a scale. You will need 60g of cookie dough and 20g of almond filling for each cookie.

Roll all of the cookie dough into 60g balls and set aside on a tray. Take the almond filling out of the fridge and roll into 20g size balls. Take a cookie dough ball, flatten it out into the palm of your hand and place an almond filling ball into the centre of the dough. Envelope the cookie dough around the almond filling and gently roll until smooth. Repeat til all the cookies are stuffed. Press some flaked almond into the top of each cookie ball. Refrigerate the cookies for 15 minutes whilst the oven is preheating.

Bake: Preheat oven to 170°C (fan-forced) and line 2 baking trays with baking paper. Place 8 cookie balls on each tray with space in-between to allow for spreading. Bake for 15 minutes until cookies are just golden around the edges. Allow to cool on a tray for 5 minutes before transferring to a rack to cook completely. Enjoy!