If you've got 20 minutes, that's all it takes (hands-on time) to put together these Ridiculously Easy Almond Croissants. They look like they came from a fine French patisserie and they're ridiculously delicious too!
Combine the butter and sugar in a medium-size bowl. Whisk together well. Add the egg and extracts. Whisk again until smooth.
Add the almond flour and stir to combine. Add the all-purposeflour and stir again until smooth.
Combine egg and 1 teaspoon water in a small bowl. Stir vigorously with a fork until well combined. Set aside.
Unfold thawed (but still cold) puff pastry on a work surface. With a dough cutter or sharp knife, cut the dough into 3 equal-size rectangles (see picture above in the post). Cut each rectangle into 2 long triangles.
Starting at the wide end, roll the dough into croissants, spreading the dough apart a bit at the wide end as you start to roll.
Repeat this process with the other sheet of puff pastry, then place all of the croissants onto the prepared sheet pan, spacing 1½ inches apart.
Place in the preheated oven and bake for 15 minutes. Remove from the oven and brush with the diluted frangipane. Sprinkle each croissant with a scant tablespoon of sliced almonds. Return to the oven for another 5-7 minutes or until medium golden brown.
Frangipane recipe adapted from The Spruce Eats