What You Need:

1 1/3 C of flour
3 1/2 oz. almond paste, cut small
2/3 C + 2 tbsp light brown sugar, packed and divided
1/4 tsp salt
6 tbsp unsalted butter, cut into pieces
1 (3 oz.) pkg. cream cheese
1 C almonds, toasted and chopped very fine
1 C of fresh cranberries, chopped very fine
3/4 tsp cinnamon, divided
1 large egg, lightly beaten
2 tbsp sugar

How to Make It:

Put the flour, almond paste, 2 tbsp of brown sugar and the salt into the blender.
Blend until the almond paste is blended into the flour well.
Place the butter and cream cheese into the mixture and pulse until a moist crumb forms.
Place the mixture onto a flat surface and knead until a soft dough forms.
Divide the dough into thirds and place on a lightly floured surface.
Shape the pieces into a 1/2 inch thick disk.
Cover with plastic wrap and chill 1 hour.
Line a baking sheet with foil and preheat the oven to 350 degrees.
Place the almonds, cranberries, remaining brown sugar and 1/2 tsp of cinnamon into a bowl and toss to combine.
Place the chilled dough on a lightly floured surface.
Roll each disk out to form a 9 inch circle.
Place 1/3 of the cranberry filling onto each circle, pressing into the dough with your fingers.
Cut each dough circle into 12 wedges.
Roll the wedges into croissants beginning at the wide end and rolling to the point.
Place the croissants point down on the foil line baking sheet.
Toss together the sugar and remaining cinnamon.
Brush each croissant with egg and sprinkle with the cinnamon sugar mixture.
Bake the croissants for 22 minutes or until a golden brown.
Cool on wire racks before serving.

Makes 36 croissant

These cookies make a great snack in the middle of the afternoon or as a dessert at the end of a delicious healthy meal. Mix up your filling by using cherries and pecans or peaches and walnuts or any type of fruit nut mixture that you like.

Preparation Time: approximately 15 minutes
Chilling Time: approximately 1 hour
Baking Time: approximately 22 minutes
Total Time: approximately 1 hour 37 minutes

Nutritional Information: (approximate values per cookie)
Calories 105; Fat 5g; Saturated Fat 2g; Carbohydrates 12g; Protein 2g; Fiber 1g;
Cholesterol 14mg; Sodium 28mg