• Preheat oven to 375 degrees F.
• Line a baking sheet with parchment paper and slice croissants in half. Don't completely slice off the top from the bottom.

Almond Cream:

• Sift the almond flour into a medium bowl, breaking up any lumps with a spoon. Add the flour and whisk together.
• Add the butter into your stand mixer fitted with the paddle attachment and beat until creamy.
• Add the powdered sugar and beat (starting on the lowest setting so it doesn't poof everywhere) until fluffy and well combined, scraping down the bowl as needed.
• Add half of the almond flour mixture and mix to combine, then add the other half and mix, scraping the bowl as needed.
• Add the egg and water and mix until well combined and smooth. Scrape down the sides of the bowl and from the bottom up to make sure everything's well mixed.
• Spread 1 1/2 Tbsp of almond cream in each croissant. Spread a good 1 Tbsp on top and sprinkle with sliced almonds.
• Bake for 15-17 min until golden and fragrant. Don't over-bake!
• Let cool a little bit before dusting with powdered sugar. Enjoy!