Ingredients
Almond Croissant Cookies
Cookie dough
- 120 g unsalted butter
- 100 g caster sugar
- 50 g brown sugar
- 1 portions egg
- 1 level tsp vanilla extract
- 1 level tsp almond extract, natural
- 200 g plain flour
- 1/2 level tsp baking powder
- 1/4 level tsp salt
- 80 g almond meal
- 50 g flaked almond
Almond Paste
- 100 g almond meal
- 50 g caster sugar
- 50 g unsalted butter
- 1 portions egg
- 1/2 level tsp almond extract, natural
Filling & Topping
- 80 g Almond Paste, See paste recipe
- 1 level tbsp honey
- 1 to taste flaked almonds
- 1 to taste icing sugar
Accessories you need
-
Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Add almonds and sugar 10 sec / speed 8.
Scrape down sides - Add butter, egg yolk, almond extract, vanilla and salt → 20 sec / speed 5, scrape, then 10 sec / speed 5 until smooth.
- Use immediately or store up to 1 week refrigerated (or freeze up to 3 months).
- Insert Butterfly whisk. Add butter, caster sugar and brown sugar → mix 30 sec / speed 4 until creamy.
- Add egg, vanilla and almond extract → mix 15 sec / speed
- Remove Butterfly. Add flour, baking powder, salt and almond meal → mix 20 sec / speed 4 until dough forms.
- Add 50 g flaked almonds → mix 5 sec / Reverse / speed 2
- Roll tablespoons of dough into balls. Flatten slightly and press a dent in the centre of each
- In a small bowl (or Thermomix 20 sec / speed 3), mix almond paste with honey/maple syrup until smooth.
- Spoon filling into each dent and top with extra flaked almonds
- Bake 12–15 min / 170°C (fan forced) until edges are golden. Cool 5 min on tray, then transfer to rack.
Dust with icing sugar before serving.
Almond Paste
Dough and filling
Tip
Toast almonds before blending for richer flavour.
• Add a drizzle of honey or rum for bakery-style aroma.
• Great for croissants, tarts, or pastries
Thermomix Model
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Recipe is created forTM 7
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Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl. -
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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