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Chocolate Almond Croissant Cookies

Perfect for early spring, these cookies are meant to taste just like that classic pastry. The nutty almond brown butter cookies are so delicate, and the sweet gooey almond frangipane in the center contrasts beautifully with the rich pools of dark chocolate.
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Prep Time 45 minutes
Cook Time 10 minutes
Total Time 1 hour
Servings: 18 cookies
Ingredients Method

Ingredients
  

Cookie Dough
  • 1 cup salted butter
  • ¾ cup granulated sugar
  • 1 cup brown sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • 1 large egg at room temperature
  • 1 large egg yolk at room temperature
  • 2 cups all purpose flour
  • 1 teaspoon cornstarch
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • a pinch of salt
  • 4 ounces 70% bittersweet chocolate chopped into chunks
  • sliced almonds for rolling
Almond Filling
  • 1 cup almond flour
  • ⅓ cup granulated sugar
  • ¼ teaspoon almond extract
  • half of one whisked egg
  • 1 ½ tablespoons unsalted butter melted and slightly cooled
  • a pinch of salt

Method
 

Start by browning the butter for the cookies
  1. In a medium sized saucepan, melt the butter on the stove over medium heat. Once melted, keep cooking, stirring frequently, as the butter begins to sizzle and foam, and eventually you will begin to see brown specks forming. Once the butter has turned an amber brown color, remove it from the heat and pour it into a large mixing bowl. Let it cool a little while we make the almond filling.
Make the almond filling
  1. In a medium sized bowl using a rubber spatula, stir together the almond flour, sugar, almond extract, egg, melted butter, and salt. You should get a spreadable paste consistency. Using your hands, roll the paste into 18 balls, about 1 1/2 teaspoons in size. Place the balls on a parchment lined baking sheet and press them down a little bit to shape them into very thick disks. Place in the freezer for 15 minutes while we make the rest of the dough.
  2. Preheat the oven to 350℉ and line two baking sheets with silicone baking mats or parchment paper. Set aside.
Make the cookie dough
  1. To the slightly cooled brown butter, add the granulated and brown sugar and whisk to combine. It won't be smooth yet, that's ok. Add the vanilla extract, almond extract, egg, and egg yolk and whisk until smooth. Add the flour, cornstarch, baking soda, baking powder, and salt, and use a large spatula to fold the mixture together. Finally, fold in the chopped chocolate. The dough will be on the thicker side.
  2. Scoop the dough into large balls, roughly 2 Tablespoons in size. Split the balls in half and press one of the frozen almond filling balls into one half. Cover with the second half and form back into a ball, making sure the filling is sealed inside. Repeat with the remaining dough and frozen filling.
  3. Place the sliced almonds in a small bowl. Roll each dough ball in the sliced almonds, and then place at least 2 inches apart not he previously prepared baking sheets.
  4. Bake for 10-13 minutes until the cookies are slightly browned on the sides and appear to be set. Let the cookies cool for 5-10 minutes before enjoying warm! Cooled cookies stay fresh sealed in an airtight container for up to 5 days.