Viral Almond Croissant Cookies | "Galette des Rois"

Get ready to indulge in a delightful treat that's fit for royalty! These almond croissant cookies are a playful twist on the classic French "Galette des Rois", bringing together a crunchy cookie layer and a rich almond cream center. Watch as everyone falls in love with this delightful combination of textures and flavors!

Prep Time 20

Bake / Cook Time 12

REFRIGERATE 1

Total Time 1 32

Equipment

Large Bonmat™

Baking Sheet (L)

Ingredients

ALMOND CREAM

▢ 1 egg (Large)
▢ 7.40 oz (210 g) almond flour
▢ 6.20 oz (175 g) granulated sugar
▢ 1.77 oz (50 g) butter (Softened | At Room Temperature)
▢ 1 Tbsp (15 g) Grand Marnier
▢ 1 tsp (4 g) almond extract

COOKIE DOUGH

▢ 8 oz (227 g) butter (Melted)
▢ 6.20 oz (175 g) granulated sugar
▢ 1.76 oz (50 g) powdered sugar
▢ 1 egg (Large)
▢ 1 tsp (4 g) almond extract
▢ 1/2 tsp (2 g) baking soda
▢ 1 tsp (6 g) sea salt
▢ 13.22 oz (375 g) all-purpose flour
▢ 3.25 oz (90 g) sliced almonds

Instructions

Line a baking sheet with parchment paper. NOTE: For this recipe, I used my Large Bonmat on the top of a Large Perforated Baking Sheet. Set aside.

ALMOND CREAM PREPARATION

In a mixing bowl, whisk the egg, almond flour, granulated sugar, softened butter, Grand Marnier, and almond extract together. Refrigerate while preparing the cookie dough.
1 egg, 7.40 oz almond flour, 6.20 oz granulated sugar, 1.77 oz butter, 1 Tbsp Grand Marnier, 1 tsp almond extract

COOKIE DOUGH PREPARATION

In a mixing bowl, beat the melted butter together with the granulated sugar, and powdered sugar. Mix in the egg, almond extract, baking soda, and salt until well-combined. Fold the all-purpose flour until no dry spots remain.
8 oz butter, 6.20 oz granulated sugar, 1.76 oz powdered sugar, 1 egg, 1 tsp almond extract, 1/2 tsp baking soda, 1 tsp sea salt, 13.22 oz all-purpose flour

ASSEMBLY

Using a quarter-cup ice cream scoop, scoop out the cookie dough onto a plate or tray.
Take a cookie dough ball and flatten it into a pancake.
Remove the almond filling from the refrigerator.
Using a 1.5 tablespoon cookie scoop, scoop the almond cream and place it into the center of the flattened cookie dough.
Envelope the cookie dough around the almond filling and roll until smooth. Repeat for all dough balls. NOTE: You will have about 5.28 oz | 165 g left.
Pour the sliced almonds into a small bowl.
Press the top of the cookie balls into the sliced almonds and place them on your prepared baking sheet. Refrigerate for 1 hour.
3.25 oz sliced almonds

BAKE!

Preheat oven to 350F/180C. Take the cookies out of the refrigerator.
Bake for 12 minutes at 350F/180C. (Every oven heats differently, monitor your cookies from 10 minutes). It is ready when they don't look quite done and barely golden around the edge, the top staying soft. NOTE: They will become crunchy once out of the oven.
Once your Almond Croissant Cookies are out of the oven, let them cool down completely on your baking sheet. When ready, slide them onto a serving plate to share or store them in a tin metal box (They stay fresh for a few days!). Enjoy & Bon Appétit!