Name: Flaky Almond Croissant Cookies
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT4H0M0.000S
Yield: 24 cookies
Ingredients: 2 sticks (16 tablespoons) cold unsalted butter; 2 1/4 cups all-purpose flour (see Cook’s Note); 3 tablespoons granulated sugar; 1/2 teaspoon fine sea salt; 1 cup super-fine ground blanched almond flour; 1/4 cup all-purpose flour; 4 tablespoons unsalted butter, softened; 1/2 cup granulated sugar; 1/2 teaspoon fine sea salt; 1 large egg, at room temperature; 3 large egg yolks; 1 teaspoon almond extract; 1/2 teaspoon pure vanilla extract; 1/2 cup sliced almonds, blanched (not toasted); Confectioners’ sugar, for dusting

Directions

Special equipment:

a disposable piping bag

For the laminated dough: Thinly slice 1 stick (8 tablespoons) of the butter and cut the remaining stick into 1/2-inch cubes. Set aside in the refrigerator.
Whisk together the all-purpose flour, granulated sugar and salt in a large bowl until thoroughly combined. Rub the reserved cubed butter into the flour mixture with your fingers until it is in pieces about the size of peas. Toss the sliced butter into the flour mixture, separating each pat of butter and breaking them into penny-size pieces by pressing each between two fingers; different sized pieces of butter are okay as well. Drizzle 1/3 cup plus 2 tablespoons ice-cold water over the flour mixture and toss with a fork until a dough starts to form with some dry spots. Add more ice water a tablespoon at a time while pressing the dough together until large clumps form with some dry pockets.
Transfer the dough to a sheet of plastic wrap, leaving any dry crumbs in the bowl. Drizzle 1 teaspoon of cold water at a time over the dry crumbs and gently toss until a dough forms. Combine the two pieces of dough together, wrap the dough with plastic wrap and press into a flat square that measures about 7 inches. Refrigerate until firm and chilled, about 1 hour. Meanwhile, make the frangipane.
For the frangipane: Whisk the almond flour and all-purpose flour together in a medium bowl until combined.
Beat the butter, granulated sugar and salt in the bowl of a stand mixer fitted with the paddle attachment on medium speed until just combined (not light and fluffy), about 1 minute. Beat in the egg on low speed. Beat in the egg yolks one at a time, waiting until each is incorporated before adding the next and scraping the bottom and sides of the bowl occasionally. Add the almond extract and vanilla extract and beat until combined. Mix in the flour mixture on low speed until just combined. Transfer the frangipane to a disposable piping bag and refrigerate until needed.
Line 3 baking sheets with parchment paper. Set aside.
Unwrap the dough and place it on a lightly floured surface. Cut the chilled dough into 4 equal pieces. Stack the pieces on top of each other, and firmly pat down until the dough is about 1/2 inch thick, pinching any cracks together. Roll the dough out to a rectangle about 19-by-13 inches and 1/8 inch thick. Trim about 1/4 inch off on all four sides to create straight edges. Cut 24 equal squares about 3 inches each and transfer them to the prepared baking sheets leaving about 1 inch between squares.
Cut a 1/2-inch opening at the tip of the piping bag. Pipe about 2 teaspoons frangipane in the center of each square. Fold the squares in half diagonally to form triangles and gently press down to seal the edges. Pipe about 1 more tablespoon frangipane on top of each triangle to cover most of the pastry leaving the corners bare. Gently press sliced almonds onto the frangipane to mostly cover it. Carefully rearrange the cookies so there’s at least 1 1/2 inches between each. Refrigerate the assembled cookies until the pastry has hardened, about 30 minutes.
Preheat the oven to 375 degrees F with racks in the upper and lower thirds of the oven.
Bake 2 trays of chilled cookies in the preheated oven for 15 minutes, then lower the temperature to 325 degrees F and bake, rotating the pans halfway through, until golden brown all over, about 15 minutes longer. Leave to cool on the baking sheets for 10 minutes and then transfer the cookies to a wire rack to cool completely. Repeat the same baking and cooling process with the final tray of cookies, making sure to preheat the oven back to 375 degrees F again. The last tray of cookies may brown more quickly than the first trays so start checking after 10 minutes once you lower the temperature to 325 degrees F.
When cooled, dust the cookies generously with powdered sugar. Store the cookies for up to 3 days in an airtight container at room temperature.

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

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Flaky Almond Croissant Cookies

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