Now, this is the type of cookie I can’t resist! I love the almond taste, the crumbly texture, the icing sugar sprinkled on top. Plus, the croissant/moon shape is giving them a cute look.
- ¾ cup + 1 tbsp flour 125 g
- ⅓ cup + 2 tbsp butter 100 g – room temperature
- 3 tbsp sugar 40 g
- 1 tsp vanilla sugar 5 g – I make my own by scraping a vanilla pod in a container, filling it with sugar and shaking it
- 1 egg yolk 20 g
- ½ cup almond flour 50 g
In a bowl, whisk the sugars and the egg yolk together until combined.
In a stand mixer, sand the flour with the butter. Add the egg yolk/sugar mixture and the almond flour. Mix until combined.
Wrap and refrigerate the dough for an hour.
Divide the dough in 12 portions, kneed each pieces quickly so that the dough isn’t crumbly anymore, roll in the palm of your hand and shape as a croissant.
Bake for 10 to 15 minutes in a preheated oven at 350°F.
Once cold, sprinkle with icing sugar.
If you’re looking for more Christmas cookie recipes, check out my Christmas cookie collection.