Years ago, I remember Price Chopper used to carry these Almond Croissants. You could only buy them on Sunday because that is the only day of the week they would make them. Unfortunately (or maybe fortunately) they stopped making them. I’m sure they were far from low fat being a croissant and all.
I have never forgotten that yummy treat. I would buy 3 or 4 whenever I happened to be there on a Sunday and they had them out. Then, while I was particapting in the Daring Baker’s, we made the Danish Braids – which turned out much like my coveted crossiants as I used the almond filling in my braid. Yummy! However, I’m lazy, and making those braids are too much work for me unless it is a really special occasion. So, most of the time I just “dream” about almond filled treats.
What cookies are you making this year? Fill out the link form below and share your favorites with me! Feel free to leave a link to your own page or someone else’s! I will start out by guiding you to some of my very favorites from the years past! Enjoy!
Almond Filled Bonbons
1/3 cup granulated sugar
1/3 cup confectioner’s sugar
1 cup unsalted butter
3 cups flour
1 teaspoon vanilla
4 tablespoons milk
8 oz almond paste
1-1/2 cups powdered sugar
8 tablespoons amaretto (cause I’m a boozy kinda girl – you can use milk if you wish – but if you do, add some flavoring – almond or vanilla would work!)
Preheat oven to 375. Using electric hand mixer, mix butter, sugars, flour and milk. Dough will be stiff.
Using a tablespoon, scoop out a scant tablespoon of dough. Using a teaspoon, scoop out a teaspoon of almond paste. Shape dough into a ball, covering the teaspoon of almond paste. You should get close to 4 dozen cookies using this method.
Bake 10 – 12 minutes or until set and bottom is golden brown. Remove from cookie sheet and cool.
Make glaze and spread over top of cooled cookie. Sprinkle with decorator sugars and enjoy!