Chocolate Almond Croissants

**Almond Cream:**

1. In a stand mixer or large bowl with a hand mixer, beat the butter on medium-high speed until light and fluffy.
2. Add the almond flour and sugar, and cream for 1-2 minutes until light and fluffy.
3. Add the salt, extracts, and egg, and continue to beat until evenly combined.
4. Add the milk and beat until just incorporated. Set aside.

**Orange Blossom Soak:**

1. Add the sugar and water to a saucepan. Heat over medium heat until the sugar is dissolved.
2. Remove from the heat and add the orange blossom water. Set aside.

**Assembly:**

1. Preheat the oven to 350°F.
2. Cut each croissant in half and place each half cut side up. Using a pastry brush, soak each side liberally with the orange blossom sugar soak.
3. Spread 1/5 of the almond filling on the bottom half of each croissant, leaving a 1/4-inch border along the edge.
4. Break each square (1/2 oz) of chocolate into 3 pieces and place them on top of the almond cream. Place the top half back on each croissant.
5. Divide the remaining almond cream into 4 parts and spread a portion on top of each croissant, covering it evenly.
6. Scatter about 1-2 tablespoons of slivered almonds on top, pressing them slightly into the almond cream.
7. Bake for 25 minutes or until golden.
8. Let them cool for 15-20 minutes, then finish with powdered sugar.