• Preheat the oven to 170C fan-forced. Line a baking tray with baking paper and you will need a second tray to place on top of the croissants to help them flatten as they cook.

Frangipane

• Prepare the frangipane - cream butter, sugar and salt until pale and creamy. Add the vanilla and egg and beat until combined, then add the almond meal and flour and mix until combined.

Sugar Syrup

• Prepare the sugar syrup by combining the castor sugar and boiling water and stir until the sugar is dissolved.

Almond Croissants

• Cut the croissants in half and brush liberally with the sugar syrup. At this point, you can also spread some of your favourite jam or marmalade on one-half of each croissant. This addition is optional but adds a lovely layer of flavour.
• Spread some of the frangipane on the bottom half of each croissant then put the other half on top and spread a little more frangipane on top of each croissant. Then sprinkle with some flaked almonds.
• Place the croissants on the prepared tray and cover with a sheet of baking paper, then place another tray on top and press down gently to flatten slightly. Leave the tray on top as the almond croissants are cooked between 2 trays.
• Bake for 15 to 20 minutes, turning the tray halfway through the cooking time to ensure even cooking, or until golden and crisp and delicious aromas fill the kitchen. Transfer the croissants to a cooling rack and enjoy slightly warm with a dusting of icing sugar.