Pammy's Kitchen

Cookie Dough

• 1 cup (226g) cold unsalted butter, cubed
• 1 cup (200g) light brown sugar
• ½ cup (100g) granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• ½ tsp almond extract
• 3 cups (375g) all-purpose flour
• 1 tsp cornstarch
• ¾ tsp baking soda
• 1 tsp salt
• 1 cup mini white chocolate chips
• ½ cup sliced almonds (for topping)

Almond Frangipane Filling & Topping

• ½ cup (113g) unsalted butter, softened
• ½ Cup (100g) granulated sugar
• 1 large egg
• 1 cup (100g) almond flour
• 3/4 tsp almond extract
• Pinch of salt

Instructions

1. Make the Frangipane: Beat butter and sugar until light. Mix in egg, almond flour, almond extract, and salt until smooth. Chill while making the dough.
2. Make the Dough: Cream butter and sugars until just combined. Mix in eggs, vanilla, and almond extract. Fold in dry ingredients, then the chopped chocolate.
3. Assemble the Cookies: Scoop 3.5oz cookie dough balls. Flatten, add a teaspoon of frangipane in the center, seal, and shape into balls.
4. Topping: Spread a thin layer of frangipane on top of each cookie. I like to refrigerate the cookie balls for 3 hours or you can put in the freezer for 30-1 hours so they don’t spread in the oven.  Sprinkle with sliced almonds before going in the oven 
5. Bake: At 400F for 10-12 minutes, until golden on the edges but still gooey in the center. In my oven they are perfect at 10minutes. 
6. Dust with powdered sugar!