Almond Croissant Cookies

Make the almond filling to begin. Add egg to a large bowl and whisk until uniform. Add sugar and whisk for 30 seconds, then add in butter, vanilla extract and almond extract. Whisk to combine.

Add ground almonds and fold to combine well. Transfer to the fridge for 30 minutes to firm up. Meanwhile, get the cookies ready.

Place butter and sugar in a mixing bowl and beat for 2-3 minutes, or until light and fluffy. Add extracts, and beat to combine, then remaining ingredients and then beat for 30 seconds to combine. Turn dough onto the bench and kneed together until smooth- this will take just a minute.

Preheat oven to 180 C. Line a baking tray, and set aside. Remove almond filling from the fridge.

Roll cookie dough into a log, and cut into 6 even slices. Take the first slice and roll into a ball. Use your hand to flatten into a pancake, a bit smaller than your hand. Measure out a heaped dessert spoon of almond filling and roll into a ball, then pace the filling in the centre of your cookie dough pancake. Carefully fold up the sides of the cookie dough around the almond filling, and pinch together to create a ball of cookie dough with a centre of almond filling. Ideally no almond filling should be visible- aim to have it in all enclosed in the centre. Flip the cookie over, place on the lined tray and use use your hands to smooth into a dome shape.

Finally, press sliced almonds into the top of the cookie. Repeat with remaining dough and filling. Ensure cookies are well spaced on the baking tray.

Bake for 20-25 minutes, or just until the top of the cookies are turning a very light golden brown.

Cool for 10 minutes on the tray, then carefully transfer to a wire rack to cool completely. Dust with icing sugar, if desired.