2 large croissants, preferably a day old
Confectioner's sugar, for dusting
1/4 cup sliced almonds
For the filling:
4 ounces almond paste (not marzipan)
2 tablespoons sugar
2 tablespoons unsalted butter, at room temperature
1 egg, at room temperature
a pinch of salt
For the syrup:
1 cup water
3/4 cups sugar
1 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
Preheat oven to 350 degrees.
Begin making the syrup by combining the sugar and water in a saucepan. Bring it to a boil and reduce the heat to medium. Cook for a few minutes until the sugar completely dissolves and remove from heat. Add the vanilla and almond extracts. Stir and allow to cool.
Make the filling by combining the almond paste, salt, sugar and butter and beat in a table top mixer or with a hand mixer for a few minutes until creamy. Add the egg and beat the mixture until creamy and fluffy.
Slice the croissants in half horizontally.
Dip each croissant half in the syrup quickly. Do not allow it to soak. You may also brush each croissant with the syrup (front and back).
Place on a baking sheet lined with parchment paper.
Put 2 tablespoons of the filling on the bottom portion of each croissant and spread it.
Cover with the top halves and spread one tablespoon of filling over them. Sprinkle some sliced almonds over the filling.
Bake for 18-20 minutes or until they're beautiful and golden.
Dust confectioner's sugar on top and serve!