Classic Almond Croissant

Make the frangipane

1. 1In a bowl, cream softened butter and sugar until pale and fluffy, 2–3 minutes.
2. 2Beat in the egg until smooth. Add almond flour, all-purpose flour, and salt; mix just to combine.
3. 3Stir in vanilla, almond extract, and rum (if using). Cover and chill 15–30 minutes to firm up.

Shape and fill

1. 1Line two baking sheets with parchment paper.
2. 2On a lightly floured surface, roll the croissant dough to a 3 mm thick rectangle (about 30×40 cm). Trim edges.
3. 3Cut 6 long triangles with 10–12 cm bases. Snip a 1 cm notch at each base.
4. 4Spread or pipe about 40–2oz frangipane along the base of each triangle.
5. 5Fold the base corners slightly over the filling and roll up toward the tip. Curve ends to form crescents; place seam-side down on trays.

Proof and bake

1. 1Cover loosely and proof at warm room temperature (24–26°C) until puffy, doubled, and wobbly, 2–2½ hours.
2. 2Near the end of proofing, preheat oven to 200°C (400°F).
3. 3Gently brush croissants with egg wash, then sprinkle generously with slivered almonds.
4. 4Bake 15–18 minutes until deeply golden and crisp, rotating trays halfway for even color.

Finish

1. 1Cool on a rack for 10 minutes to set the layers.
2. 2Dust lightly with powdered sugar and serve warm.