Almond Croissant Cookie Cups
These are a twist on the trend that is almond croissants right now! These cookie cups are filled with an almond frangipane (the same filling used for almond croissants). After baking, top with a drizzle of almond glaze, some slivered almonds and a sprinkle of powdered sugar.
Print
Pin
Servings: 12
Ingredients
- 113 g (1/2 cup) Unsalted Butter Melted
- 50 g (1/4 cup) Granulated Sugar
- 175 g (3/4 cup) Light Brown Soft Sugar
- 1 (1) Large Egg
- 1 tsp (1 tsp) Almond Extract
- 275 g (2 1/4 cups) Plain Flour
- 2 tsp (2 tsp) Baking Powder
For the Frangipane
- 120 g (1 cup) Ground Almonds/Almond Flour
- 1 (1) Large Egg
- 70 g (1/3 cup) Unsalted Butter Softened
- 110 g (1/2 cup) Granulated Sugar
- 1 tsp (1 tsp) Almond Extract
For the Glaze
- 100 g (3/4 cup) Powdered Sugar
- 2 tbsp (2 tbsp) Milk
- 1/2 tsp (0.5 tsp) Almond Extract
To Decorate
- Powdered Sugar
- Slivered Almonds
Instructions
- Preheat the oven to 180℃/360℉. Use oil to grease 12 holes of a muffin tin.
- In a large bowl, or the bowl of a stand mixer, combine the butter, brown sugar and granulated sugar (medium speed) for about 3-5 minutes until fully combined.
- Add the egg and almond extract and mix again.
- Fold in the flour, baking soda and fold together. Use an ice cream scoop or your hands to form 12 balls of dough, placing each ball into a hole in the muffin tin. Use a tablespoon measure, egg cup or similar to create indents in each cup. Press down as much as you can while still leaving a layer of cookie at the bottom.
For the Frangipane
- Combine all frangipane ingredients in a bowl until a smooth paste forms. Scoop teaspoons of the paste into the hole in each cookie cup.
- Bake for 15-18 minutes, until golden on top. Let cool.
- Make the glaze by whisking the milk, almond extract and powdered sugar. Add more milk/powdered sugar to reach your desired consistency. Drizzle this over the cookie cups.
- Decorate by topping with slivered almonds and a dusting of powdered sugar!