Almond Croissant Cookie

• total tid: 54 minutes

Ingredienser

2 ½ cups Almond Flour

¼ cup Maple Syrup

½ cup Dairy-Free Butter (Unsalted) melted

Optional

½ teaspoon Almond Extract

3 tablespoons Sliced Almonds

1 dust Powdered sugar

Instruktioner

Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper. Grease with cooking oil spray. Set aside.

In a mixing bowl, add almond flour, melted cooled plant-based butter, maple syrup, and almond extract if used. I recommend the extract. It adds a delicious almond flavor like in a bakery-style almond croissant.

Use a rubber spatula to stir the ingredients together and form a smooth almond paste.

Divide the dough into 12 equal portions. Roll each portion into a small cylinder of about 1.5 inches (4cm).

Place each cylinder on the prepared baking sheet, leaving a thumb of space between each, then use your fingertips to bend each cylinder on its extremities and form a crescent shape.

Press some sliced almonds on top of each.

Bake the cookies on the center rack of the oven for 13-15 minutes at 350°F (180°C) until golden brown on the edges.

Cool down at room temperature for 10 minutes on the baking sheet, then cool down on a wire rack for 30 minutes.

Dust powdered sugar on top before serving to decorate.