Almond Croissant

Instructions

1. Prepare the almond cream
   In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla and almond extracts.
2. Finish the almond cream filling
   Gradually add the almond flour, all-purpose flour, and salt to the butter mixture, mixing until smooth and well combined. Fold in 1 cup of sliced almonds. Transfer the almond cream to a piping bag or a container and refrigerate for at least 15 minutes to firm up slightly.
3. Prepare the croissants
   Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Slice each croissant horizontally, as if making a sandwich, but don't cut all the way through. Brush the inside and outside of each croissant generously with the simple syrup to moisten.
4. Fill the croissants
   Open each croissant and pipe or spread about 2-3 tablespoons of the almond cream filling inside. Close the croissants and spread another tablespoon of almond cream on top of each one.
5. Add the topping
   Sprinkle the remaining 1/2 cup of sliced almonds over the tops of the croissants, gently pressing them into the almond cream to adhere.
6. Bake the croissants
   Bake in the preheated oven for 20-25 minutes, or until the almonds are golden brown and the almond cream is set. Let cool slightly on the baking sheet before transferring to a cooling rack.
7. Finish and serve
   Once the croissants have cooled slightly, dust them generously with powdered sugar. Serve warm or at room temperature. They are best enjoyed the day they are made but can be stored in an airtight container for up to 2 days.