Soft Matcha Almond Croissant Cookies
These matcha almond croissant cookies are a fusion of the classic almond croissants we all love. It’s made with a simple almond filling and topped with sliced almonds and powdered sugar just like an almond croissant.
Ingredients
Matcha Cookie Dough
- ½ cup Brown Buter Cold
- ¼ cup Dark Brown Sugar
- ¼ cup Sugar
- 1 ½ cup All purpose flour
- 2 teaspoon Matcha Powder
- ¼ teaspoon Salt
- ½ teaspoon Baking Powder
- 2 large Eggs
- 2 teaspoon Vanilla Extract
Almond Filling
- ½ cup Almond Flour
- 3 tablespoon Butter
- ¼ cup Sugar
- 1 tablespoon All Purpose Flour
- 1 large Egg Yolk
- 1 teaspoon Almond Extract
Topping
- ½ cup Sliced Almonds
- ½ cup Powdered Sugar
Instructions
Brown Butter
- In a small saucepan add in your butter and heat on medium. As the butter melts, it will foam and turn from a golden yellow to a light brown. You'll notice the nutty smell and brown specks form on the bottom on the pan.
- Once the butter gets to this level take it off the heat immediately. Pour the butter into a heat-safe bowl. Once it's at room temperature then set in the freezer or refrigerator until set.
Almond Filling
- In a mixing bowl, combine the almond flour, granulated sugar, softened butter, egg, and almond extract.
- Mix until smooth and well combined. Set aside.
Matcha Cookie Dough
- Mix the flour, matcha, dark brown sugar, baking powder, and salt in a large bowl.
- Take out the cold brown butter cut it into 1 in pieces and incorporate it into the dry ingredients. Mix until the mixture becomes a crumbly sand texture but with chunks of butter in the mix.
- Add the eggs and vanilla extract to the mixture and beat until a dough begins to form. Divide the dough into 6 cookie dough balls
- With the matcha cookie dough in your hand form a well into the center and take two tablespoons of the almond filling and place it into the center.
- Press the cookies into a bowl of sliced almonds so it sticks well onto the almond filling, set aside, and assemble the remaining cookies.
- Chill the cookies in the freezer for 1 hour and if time permits overnight is best.
Baking
- Preheat your oven to 375 and line a baking sheet with parchment paper.
- Place the matcha cookies onto the prepared baking sheet and bake for 18 to 20 minutes or until the edges are golden brown.
- Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a cooling rack to cool completely.
- Once cooled, dust the cookies with powdered sugar for that classic almond croissant look.
Storage
- Store cookies in an airtight container for up to 4 days. Cookies are best enjoyed on the first and second days.
Nutrition
Serving: 1gCalories: 582kcalCarbohydrates: 65gProtein: 10gFat: 32gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 148mgSodium: 328mgPotassium: 139mgFiber: 3gSugar: 36gVitamin A: 845IUCalcium: 92mgIron: 3mg
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