These seem to disappear just as soon as they are cool enough to eat. Typical Almond Croissants are filled with a rope of almond paste which is difficult to make and or has to be purchased in specific quantities. This recipe uses a filling that is made up of coarsely ground toasted almonds and honey. More rustic, the pastries are also sealed unlike traditional Almond Croissants.
The recipe will make a dozen pastries but these can be made in smaller quantities utilizing other portions of the dough sheet for different types of pastries. You can make only enough filling for what you need. Each pastry contains filling made up of two tablespoons of coarsely ground almonds, two teaspoons and a pinch of salt.
The Croissants can be frozen after shaping (but before proofing) on a sheet tray and then packaged for freezing up to a month. Apply the egg/cream wash and sprinkle with sliced almonds prior to freezing.
The following are recipes and posts on this site that are related to this recipe:
Shaping, Proofing and Baking Croissants (here)
Laminated Croissant and Pastry Dough Base Recipe (here)
Mini Croissants and Pastries (here)
Pain au Chocolat (here)
Orange Sweet Cheese Pastries (here)
Jambon au Fromage Croissant (here)
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