Almond Croissant Cookies

Bake for 17mins @ 175°c fan oven 

Makes 12-13 with large ice cream scoop

Ingredients

• 200g butter, melted

• 230g light brown sugar

• 220g caster sugar

• 205g self raising flour

• 160g almond flour/ ground almonds

• 50g plain flour

• 1 egg + 2 egg yolks

• 1 tbsp good quality vanilla paste

• 100g flaked almonds

• icing sugar to decorate

Recipe

Step 1

Melt the butter in the microwave for 30 seconds

Add the brown and caster sugars, along with the melted butter to a stand mixer and whisk on a low setting for several minutes until combined

Once the sugar and butter is combined, switch to a beater attachment, and add egg, eggs yolks and vanilla paste

Once combined, add the almond and plain flour and mix slowly until just combined. Don’t over mix your batter.

Step 2

Using a large ice cream scoop or desert spoon, scoop the batter and lightly roll in to a ball in your hands and roll in the flaked almonds

Place the cookie dough balls onto a baking tray lined with baking paper 

Step 3

Place in the freezer for 30 minutes. 

During the last 10 minutes of the time in the freezer, pre-heat the oven to 175°c

After 30 minutes in the freezer, space out your cookie dough on the tray so that there is roughly 6 per tray - they will spread in the oven 

Step 4

Bake for 17 minutes 

The cookies will be slightly gooey when they come out the oven. Allow then to rest o baking tray for 10 minutes, they will continue to bake while they cool.

Enjoy!