Easy Almond Croissant Shortbread Cookies
Melt-in-your-mouth shortbread cookies have an easy almond filling and crumbly top! They're like bite-sized almond croissants in cookie form!
Servings: 14 cookies
Calories: 148kcal
Equipment
- Muffin pan filled with liners or lightly greased with butter
- Mixing bowls
- Measuring spoons
- Electric mixer recommended
- Spatula
- Wire cooling rack
Ingredients
Almond Filling
- 2 tablespoons (28 g) unsalted butter melted
- ¼ teaspoon almond extract
- 2 tablespoons (16 g) powdered sugar
- 5 tablespoons (35 g) almond flour weighed in grams for best results
Shortbread Cookie Dough
- ½ cup (113.5 g) unsalted butter room temperature (not overly soft or melty)
- 2 tablespoons (25 g) granulated sugar
- 3 tablespoons (23 g) powdered sugar
- ¼ teaspoon vanilla extract optional
- ¼ teaspoon almond extract optional
- 1⅓ cup (166.67 g) all-purpose flour weighed in grams for best results
- ⅛ teaspoon salt
Instructions
- Preheat oven to 350°F and fill a muffin pan with liners or lightly grease with butter.
- Make the almond filling in a small bowl by combining the melted butter, almond extract, powdered sugar, and almond flour really well. Set aside while making the shortbread.
- In a medium/large bowl, cream together the butter, granulated sugar, powdered sugar, vanilla extract, and almond extract really well. Scrape the sides of the bowl as needed.
- Stir in the flour and salt just until combined and crumbly (see Step 3 in the instruction photos above). If you squeeze a handful of dough, it should press together like Play-doh.
- Press 2 packed teaspoons of dough into the bottom of each muffin liner. Feel free to add extra for a thicker cookie base, but leave about ¾ cup of cookie dough crumbs for topping.
- Press the almond filling into small, flat circles (about 1 teaspoon per cookie) and place it over the center of each cookie.
- Sprinkle cookie dough crumbs and sliced almonds over the top of the almond filling so that it's mostly covered.
- Bake on the middle rack of your oven until the tops and edges just barely start to tan (about 15-20 minutes).
- Let the cookies sit in the pan until they're cool and firm enough to transfer to a cooling rack.
Notes
Servings: This recipe makes about 12-16 cookies in a regular muffin tin.
Mini Cookies: Use a mini muffin pan. Press about 1-2 packed teaspoons of dough into each mini muffin liner, then top with almond filling, crumbs, and sliced almonds. Bake at 350°F until they start to tan (about 8-12 minutes).
Jumbo Cookies: Use a jumbo muffin pan. Press about 1-2 packed tablespoons of dough into each jumbo muffin liner, then top with almond filling, crumbs, and sliced almonds. Bake at 350°F until they start to tan (about 15-20 minutes).
Make Ahead: Make the dough and filling ahead of time and refrigerate for up to 3 days or freeze for 2 weeks.
Storage: Store cooled cookies in an airtight container at room temperature for 5 days or in the freezer for 1 month.
Nutrition
Calories: 148kcal | Carbohydrates: 14g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 22mg | Sodium: 22mg | Potassium: 16mg | Fiber: 1g | Sugar: 5g | Vitamin A: 253IU | Calcium: 10mg | Iron: 1mg
