Instructions

1. First, make the almond croissants. Preheat the oven to 375°F and line two baking sheets with parchment paper. Slice the croissants in half lengthwise and place cut side up on the prepared baking sheets.
2. In a medium bowl add the butter, almond meal, granulated sugar, egg, almond extract, vanilla extract and salt. Mix together until smooth. Set aside.
3. Next, make the simple syrup. In a microwave-safe bowl combine the water and sugar and microwave for 1 minute, stirring the mixture well until the sugar crystals have completely dissolved. If they haven’t dissolved yet, place the bowl back in the microwave for 30 seconds. Stir in the almond extract.
4. Dip a pastry brush into the simple syrup and generously soak the cut sides of the croissants.
5. Scoop about 1 tablespoon of the almond filling onto the bottom half of each croissant, spreading it evenly to the edges. Place the top halves on top of the bottom halves, sandwiching the croissants back together.
6. Brush the tops of the croissants with the remaining almond syrup and then spread the remaining filling over the tops. Top them with the sliced almonds, pressing the almonds into the topping to make sure they stick.
7. Bake the croissants until they are golden brown all over, 12 to 15 minutes. Remove the baking sheets from the oven and allow the croissants to cool slightly on the pan before dusting the top with powdered sugar and serving.