Almond Croissant | Croissant cu Migdale

I tried this recipe several times in different bakeries, and I have always been intrigued where all the flavor is coming from. Now thanks to Chef Margo Ackman, I know how to easily reproduce the magic. One thing I appreciate about this recipe (aside from the taste) is how it can add a brilliant presentation to a rather mundane croissant.

Ingredients:
Simple syrup:
 - 1/4 cup water
 - 1/8 cup sugar
 - Two teaspoons vanilla extract

Filling:
 - 2/3 cup of almond flour
 - 1/3 cup of sugar
 - One large egg
 - Five tablespoons of softened butter
 - Pinch of salt

Extras:
 - Five croissants (slightly stale ones are perfectly fine)
 - 1/4 cup chopped almonds
 - One tablespoon of powdered sugar

Preparation:
 - Make the simple syrup by mixing the water, sugar and vanilla extract.
 - Make the filling by mixing the almond flour, sugar, egg, butter, and salt.
 - Cut each croissant lengthwise in half. Carefully brush a teaspoon of simple syrup on each half: this adds a bit of moisture (needed for the baking) and a lot of flavor. Note: do not try to use all of the simple syrup, as that might result in undesired sogginess.
 - Split the filling in two parts: about two thirds of it will go in between the croissant halves, and the remaining will go on top to fix the sliced almonds.
 - Let's proceed with assembling each croissant: spread some filling in between the two halves, then spread some more filling (about half as much) in a thin layer on top. Layer sliced almonds into this topmost filling, and pat them gently in (any loose ones will fall when trying to serve the croissant).
 - Place the croissants on a baking pan. Bake them at 350F for 15 minutes.
 - Remove from the oven and let the croissants rest for about 10-15 minutes (you want to serve them warm, not hot).
 - Dust with powder sugar before presenting them to the intended audience.

Presentation:
 - The sugar-dusted almond croissants look glorious in and of themselves. I like to serve them alongside fruits (strawberries are my favorite) for a bit of freshness, though coffee or tea also complement the croissants really well.