Save Delicate, buttery croissant-shaped cookies with a hint of vanilla and almond, perfect for the holiday season.
Ingredients
- Dough: 200 g unsalted butter, softened, 100 g granulated sugar, 1 tsp vanilla extract, 1 large egg yolk, 250 g all purpose flour, 100 g ground almonds, 1/4 tsp salt
- Topping: 50 g powdered sugar, 1/2 tsp ground cinnamon (optional)
Instructions
- Step 1:
- Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
- Step 2:
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Step 3:
- Mix in the vanilla extract and egg yolk until well combined.
- Step 4:
- In a separate bowl, combine the flour, ground almonds, and salt. Gradually add the dry ingredients to the wet mixture, mixing until a smooth dough forms.
- Step 5:
- Take small portions (about 1 tablespoon each) of dough and roll into small logs about 6 cm long. Gently bend each log into a crescent (croissant) shape and place on the prepared baking sheet.
- Step 6:
- Bake for 12 15 minutes, or until the edges are lightly golden.
- Step 7:
- Allow cookies to cool slightly, then dust generously with powdered sugar mixed with cinnamon, if desired.
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Save Recipe Help & Answers
- → What gives these croissants their tender texture?
The combination of softened butter, ground almonds, and a careful mixing process creates a tender and buttery crumb in these croissant shapes.
- → Can ground hazelnuts replace almonds in the dough?
Yes, ground hazelnuts are a flavorful substitute that work well while maintaining the texture and richness.
- → How should I store these croissants after baking?
Keep them in an airtight container to maintain freshness, ideally consuming within one week.
- → Is it necessary to use cinnamon in the topping?
Cinnamon adds a warm, spicy note but is optional; powdered sugar alone provides a lovely sweetness.
- → Can these croissants be dipped in chocolate?
For extra richness, half of each croissant can be dipped in melted dark chocolate after cooling.