Almond Croissants

Yield

8 croissants.

Prepare the syrup: combine 240 ml (1 cup) water, the sugar and rum, if using, in a saucepan. Bring to a simmer over medium heat, and cook for a minute, stirring to dissolve. Remove from the heat and allow to cool.
Prepare the almond filling: in the bowl of a stand mixer or food processor, combine the sugar, almond flour, salt, and butter, and mix until well blended.
Add in the almond extract and the eggs one by one, and process until creamy. (You can also mix the almond cream by hand with a spatula.)
Preheat the oven to 180°C (350°F) and have a cookie sheet ready.
Using a bread knife, slice the croissants open, leaving a “hinge” on one side so they’re not completely split in two.
Working with one croissant at a time, brush generously with the syrup, coating the outside, inside, and ends; the croissant should be quite moist.
Spread the inside with two tablespoons almond filling. Place on the prepared cookie sheet, and repeat with the remaining croissants.
Spread the top of each croissant with another tablespoon almond filling, and sprinkle with sliced almonds.
Bake for 12 to 15 minutes, until the almond cream is set and golden. Dust with confectioner’s sugar and serve, slightly warm or at room temperature.

The recipe can be halved if you have fewer croissants to fill.
You can make the syrup and the crème d’amandes up to a day in advance: transfer into (separate) airtight containers, and refrigerate.
If you’d like to make chocolate almond croissants (and who would blame you?) add 3 tablespoons unsweetened cacao powder to the almond filling, sprinkle 1 tablespoon chocolate chips inside each croissant (you’ll need 90 g or 3 ounces total), and dust the baked croissants with unsweetened cacao powder.