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Mandie Lowe posted an update
Today, I baked the New York style Almond Croissant cookies, that I prepared and froze earlier this week. They are exceptional. The exterior is crispy, covered in flaked almonds and feuilletine. The inside is fudgy and soft, filled with tender frangipani paste. Each cookie is 125g of cookie dough, not including the filling – they’re gigantic! I found the recipe on the Cupcake Jemma channel on YouTube.
Lana Mihajlović, alejandra santiago and 8 others5 Comments-
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Scoolinary Team
Mandie, what a showstopper of a cookie! 😍
They strike the perfect balance between rustic charm and delicate detail. That golden almond and feuilletine crust looks straight out of a magazine, but it’s the juicy frangipane center that steals the show like a warm hug in every bite!
And that generous size is no accident it speaks of intention and unapologetic pleasure. Do you usually bake them just for home enjoyment, or do you also share them at events or with clients?
Thank you for showing us the incredible level of work you do. It’s truly a pleasure having you in the community! 👏🍪1-
@Sussan Estela Olaya Thank you, Sussan. My husband entertains friends and prospective clients every weekend, so I have to prepare snacks. I like these NY style cookies, because I can stock the freezer with a variety of flavours and bake it fresh on the day.
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Scoolinary Team
125g of dough each? These are not cookies, they’re statements. 🔥 That golden crust, the almond flakes, the fudgy center… it all screams texture play. How do you balance richness and contrast when working with fillings like frangipane in oversized formats?
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@Sol Damiani I think these cookies are 4 servings in one, I couldn’t eat a whole one in a single sitting. I was surprised that our guests did, but they’re big men!
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Scoolinary Team
@mandie-lowe I’m not gonna lie: I envy them. Profoundly 😂 Have a lovely day, dear
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