Steps
- Leave 8 large plain butter croissants uncovered at room temperature overnight. Preheat the oven to 350°F / 175°C and line a baking sheet with parchment paper.
- Simmer 1 cup of water and 2 tablespoons of granulated sugar in a saucepan for 1 minute, stirring until dissolved. Cool to room temperature.
- Mix ½ cup of granulated sugar, 1 cup of almond flour, and ⅛ teaspoon of salt in a stand mixer.
- Blend in ½ cup of softened unsalted butter. Beat in 2 large eggs, one at a time, on medium-high until fluffy.
- Slice the croissants horizontally. Quickly dip each side and the ends in the syrup until moist, without soaking.
- Arrange the bottoms on the baking sheet and spread about 2 tablespoons of almond cream inside each. Replace the tops and spread about 1 tablespoon of cream over each.
- Scatter 3 tablespoons of sliced almonds over the tops. Bake on the center rack for 15-18 minutes, until the almond cream is golden.
- Transfer to a wire rack and cool. Dust lightly with icing sugar.