Ingredients
**Simple Syrup:**
- – 1/4 cup Sugar
- – 1/4 cup Water
- – 1/4 teaspoon Almond Extract (optional)
**Almond Filling:**
- – 6 Day-old Croissants
- – 1/2 cup Salted Butter (softened)
- – 1/2 cup Sugar
- – 1 1/4 cups Almond Flour
- – 1 large Egg
- – 2 teaspoons Almond Extract
- – 1 teaspoon Vanilla Extract
- – 6 ounces Chocolate Bar (cut into pieces)
**Topping:**
- – 1/4 cup Sliced Almonds
- – 4 ounces Chocolate (melted for drizzling)
- – Powdered Sugar
Instructions
- **Preheat the Oven**: Set your oven to 350°F.
- **Make the Simple Syrup**: Mix the sugar and water in a microwave-safe bowl. Microwave for 90 seconds or until the sugar dissolves completely. Stir in almond or vanilla extract if you like, or leave it plain.
- **Prepare the Almond Filling**: In a bowl, mix almond flour, softened butter, granulated sugar, egg, almond extract, and vanilla extract until smooth and well combined.
- **Slice the Croissants**: Cut each croissant in half horizontally to create a pocket for the filling. Lightly brush the inside of each half with simple syrup.
- **Fill the Croissants**: Spread the almond filling generously on the bottom half of each croissant. Save a little almond filling for the top. Add pieces of chocolate on top of the filling, then place the top half of the croissant back on.
- **Add Toppings**: Spread a bit of almond filling on the top middle of each croissant. Sprinkle with sliced almonds, pressing gently so they stick during baking.
- **Bake**: Place the croissants on a parchment-lined baking sheet. Bake in the preheated oven for 12-16 minutes, or until the tops are golden brown.
- **Drizzle and Dust**: Melt the chocolate in a microwave-safe bowl at 50% power, in 30-second intervals until smooth. Drizzle over the baked croissants. Let them cool slightly, then dust with powdered sugar for extra sweetness.
Notes
**Storage**: These croissants are best enjoyed warm, straight from the oven. If you have leftovers, store them in an airtight container at room temperature for a few days. Warm them up in the oven or toaster oven to re-melt the chocolate.