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Preparation
- For the almond paste filling, place all the ingredients in a mixing bowl with a pinch of salt and beat with an electric hand mixer for 2 minutes until a creamy and a smooth paste. Transfer to a smaller bowl and chill in the fridge until needed.
- For the cookie dough, beat the plant-based butter and sugar until pale and fluffy. Beat in the plant-based yoghurt. Sift over the flour, bicarb and salt, then fold in until the mixture comes together into a dough. Chill for at least 30 minutes to firm up.
- On a floured surface, roll 12 balls of cookie dough (each approx. 45-50g), then flatten each one with the palm of your hand. Take a heaped teaspoon of the chilled almond paste and place in the centre of each flattened cookie dough ball. Carefully fold up the sides of the cookie dough and pinch together to enclose the almond centre, then roll into a cookie dough ball again. Place on a lined baking tray, then lightly press in the flaked almonds. Freeze for 1-2 hours.
- Preheat the oven to 180°C, fan 160°C, gas 4. Space the cookies out on two lined baking trays, then bake for 20-22 minutes until golden at the edges. Leave to cool and firm up on the trays. Dust with icing sugar to serve.
All the flavours of an almond croissant in vegan cookie form. Freezing the cookie dough balls ensures they don’t flatten too much in the oven.