How to make almond croissant cookies step by step

Step 1 - preparing the almond filling

• Transfer the ingredients for the almond filling to a bowl and mix them thoroughly with a spoon.
  40 g butter, 70 g sugar, 1 egg yolk, 40 g ground almonds, 40 g wheat flour - all-purpose
  
• Set aside.

Step 2 - preparing the almond cookies

• Mix together the flour, almonds, baking powder, and baking soda.
  225 g wheat flour - all-purpose, 0.5 teaspoon baking powder, 0.5 teaspoon baking soda, 50 g ground almonds, 1 pinch salt
  
• Transfer the butter and powdered sugar to a mixer bowl and cream them together on high speed (for about 3 minutes).
  170 g butter, 200 g powdered sugar
  
• Beat until the mixture is very fluffy and light in color.
  
• Then add the egg yolks to the butter mixture and briefly mix on low speed - just until combined.
  2 egg yolks
  
• Add the flour with almonds in portions, mixing briefly just until combined.
  
• When the mixture still has remnants of flour, turn off the mixer and finish mixing with a spoon.
• Place the bowl in the refrigerator for about 30 minutes - so that the cookie dough slightly hardens.

Step 3 - shaping the cookies

• Preheat the oven to 180℃ (top/bottom heat) or 170℃ (fan-forced).
• Line two large baking sheets with parchment paper.
• Remove the bowl with the dough, scoop large portions of dough with a spoon (I used an ice cream scoop).
  
• Form large balls from the dough - mine were roughly the size of a ping-pong ball.
  
• Place the cookies with large spaces between them on the baking sheet - the cookies will spread during baking!
  
• Make an indentation in each ball.
  
• Place the almond mass into the indentations - approximately a scant teaspoon per cookie.
  
• Finally, sprinkle and gently press the almond flakes.
  approx. 40 g almond flakes

Step 4 - baking almond croissant cookies

• Place the baking sheet with cookies into the preheated oven and bake for about 12-13 minutes.
• While the cookies are baking, prepare a second batch of cookies.
• Immediately after baking, the cookies will still be very soft - leave them on the baking sheet until they cool and harden.