Almond Croissant

The dough is laminated over two days — folded and rested repeatedly until there are dozens of paper-thin layers of butter running through it. After shaping and proofing overnight, each croissant is filled with frangipane, an almond cream made from butter, sugar, eggs, and ground almonds, then rolled, baked, and finished with a second layer of frangipane and a handful of sliced almonds on top.

The result is richer and denser than a plain croissant. The outside shatters when you cut into it. The inside is soft and slightly custardy where the frangipane has soaked into the layers during the bake.

Best eaten within a few hours of baking, while the layers still have some crunch.