• Preheat the oven to 180ºC Fan.

Glaze

• Place the glaze ingredients into a small pan and bringing to the boil. Bubble for a minute or two until the sugar dissolves, then turn off the heat and allow to cool slightly.

Frangipane

• Now make the frangipane. Place the ground almonds, butter and sugar in a bowl and beat together with a wooden spoon.
• Add in the salt, egg and almond extract and mix until combined.

Croissants

• Cut each croissant lengthways, not all the way through, but leave it joined at the back edge
• Place the croissants on a baking tray. Depending on the size of the croissants, put a tablespoon or 2 in each croissant and spread evenly.
• Brush the glaze liberally over the croissants
• Sprinkle the flaked almonds on top and place the croissants in the oven for 10 minutes. The top should be golden and the almonds are getting crispy brown
• Take out of the oven. Allow to cool for few minutes. Sprinkle icing sugar on each of the croissants and serve,