Hello lovelies,
When scrolling through social media lately, I’ve noticed so many people making bakes inspired by ‘almond croissants’. It seems to be a very big trend at the moment and you guys know me, I wanted to jump on the bandwagon and give my two cents worth. It wouldn’t be me if I didn’t.
Now, I’ll be honest, I’ve never actually tried an almond croissants before but what I will say is, I absolutely love the flavour of almond. It’s such a beautiful flavour and I can’t get enough of it so I knew I’d love this trend.
Whilst scrolling, I came across this recipe written by the incredibly talented baker Gill, (also known as ‘gillsbakesandcakes’ online) which instantly caught my eye.
If you know me, you know I’m a cookie dough girl through and through and I also adore frangipane so combining the two was like ultimate heaven to me. Don’t you agree?
I certainly can’t take credit for today’s recipe, this is completely inspired by Gills recipe and let’s just say… it certainly didn’t disappoint.
{Gill’s Recipe: https://www.gillsbakesandcakes.com/almond-croissant-cookie-bar/}
So, if you would like to recreate today’s recipe, you know the drill. Keep on scrolling below and you’ll find today’s recipe.
Category: Sweet Treat
Servings: 16 Bars
Prep Time: 20 Minutes
Bake Time: 50 Minutes
Overall Time: 1Hour 10Minutes
Ingredients You Need For The Cookie Layer:
- 110g Of Salted Butter
- 100g Of Light Brown Sugar
- 60g Of Caster Sugar
- 1 Large Egg
- 2tsp Of Almond Extract
- 150g Of Plain Flour
- 100g Of Ground Almonds
- 1/2tsp Of Bicarbonate Of Soda
Ingredients You Need For The Frangipane Layer:
- 125g Of Butter, Melted
- 125g Of Caster Sugar
- 125g Of Ground Almonds
- 1tsp Of Almond Extract
- 1 Large Egg
Ingredients You Need For Topping:
- 50g Of Flaked Almonds
How To Make The Cookie Layer:
- Firstly, gather together your equipment and ingredients, line a 8” square, loose-bottomed baking tray with parchment paper and preheat the oven to 200C / 180C Fan / Gas Mark 5.
- Secondly, in a large mixing bowl, cream together the 110g of salted butter, 100g light brown sugar and 55g of caster sugar until light and fluffy.
- Next, add in the 2tsp of almond extract and 1 large egg and mix until combined.
- Mix in the 150g of plain flour, 100g of ground almonds and 1/2tsp of bicarbonate of soda until a cookie dough forms.
- Press the cookie dough evenly into the base of the prepared baking tin.
- Place the cookie dough into the oven and bake for 20 minutes, until golden brown on top.
- Once baked, remove from the oven and leave to cool.
How To Make The Frangipane Layer:
- Now that the cookie dough layer has been baked, it’s time to make the frangipane layer.
- In a large bowl, mix together the 125g of caster sugar, 125g of ground almonds, 1tsp of almond extract, 1 egg and the 125g of melted butter together.
- Pour the frangipane over the top of the baked cookie dough layer and spread out until even.
- Sprinkle the 50g of flaked almonds over the top of the frangipane layer and press them down gently.
- Place into the oven and bake for 25-30 minutes, until the top is golden brown and it no longer jiggles in the centre.
- Finally, once baked, remove from the oven and allow to completely cool in the baking tin before removing and cutting into 16 pieces.
That’s your Almond Croissant Cookie Bars prepared, baked and cooled, ready for you to enjoy!
Notes:
- Store in an airtight container in the refrigerator for 3-5 days.
The frangipane works beautifully alongside the almond cookie dough to create something quite magical.
Huge shoutout to Gill for sharing with us this incredible recipe. My mouth is drooling all over again writing this post up. Honestly, what a bake! I’m obsessed and I can guarantee you will be too.
Let me know in the comments below if you make these cookies bars yourself and if you do, what your thoughts are on them. Do you agree that they taste like an almond croissants? Are you obsessed?
Sending you all tons of love & hugs as always,
Elle xo
